Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Microstructure of ?-crystalline emulsifiers and their influence on air incorporation in cake batter
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)In: Cereal Chemistry, ISSN 0009-0352, E-ISSN 1943-3638, Vol. 79, no 4, 546-552 p.Article in journal (Refereed)
Abstract [en]

The microstructure of ?-gel and ?-crystalline emulsifiers and their effects on cake batter foam have been studied with polarized light microscopy, confocal laser scanning microscopy (CLSM) and image analysis, freeze-etching, and transmission electron microscopy (TEM). The emulsifiers Colco and Aroplus, which are commercial ?-gels, and the monoglyceride Dimodan P in its ?-gel and ?-crystalline forms were added to the batter in concentrations of 0.8, 2.0, 3.1, and 4.2%. Dimodan P ?-gel was also prepared with three NaCl concentrations (0.05, 0.67, and 1.35%c). The distribution of air in the foam was evaluated with density measurements and with image analysis of bubbles in optically sectioned batter. In the cake batter, all the ?-gel emulsifiers decreased the density, thereby increasing the incorporation of air, more than the ?-crystalline emulsifier, which did not have any effect on the density. There were noticeable differences in microstructure between the different ?-crystalline emulsifiers. Large, regular ?-structures seemed to increase the batter volume and interfacial area more than smaller aggregates. Adding salt in the emulsifier gel changed the structure, probably into ?-lamellar liposomes, which impaired the aerating effect at lower concentrations.

Place, publisher, year, edition, pages
2002. Vol. 79, no 4, 546-552 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8444OAI: oai:DiVA.org:ri-8444DiVA: diva2:966316
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

http://www.scopus.com/inward/record.url?eid=2-s2.0-0036061960&partnerID=40&md5=dc23bf7f836cd34f58dc7aeb3eebe1b5
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Cereal Chemistry
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Total: 9 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0