The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

The objective of this work was to examine the application of high purity diacylglycerol (DAG) oil in whipped cream as a partial substitute of hydrogenated palm kernel oil (HPKO). The DAG-enriched oil, with a purity of 94.50 wt%, was prepared via the enzymatic glycerolysis of palm oil/peanut oil blen...

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Bibliographic Details
Main Authors: Ning Liu, Junjie Cui, Guanghui Li, Daoming Li, Dawei Chang, Cheng Li, Xuefeng Chen
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
diacylglycerol oil
whipped cream
emulsion properties
whipping characteristics
sensory evaluation
Online Access:http://dx.doi.org/10.1080/19476337.2018.1553896

Internet

http://dx.doi.org/10.1080/19476337.2018.1553896

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