Characterization of Lactose Monolaurate for its Antimicrobial and Emulsification Properties and its Effect on Crystallization Behavior of Anhydrous Milk Fat
There is a constant need of new synthetic emulsifiers in the food industry. Sugar esters are widely used as food grade synthetic emulsifiers, amongst which sucrose esters are the most common. Although sucrose esters are used very frequently, little is known about the use of lactose esters in food. T...
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| Format: | Others |
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DigitalCommons@USU
2013
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| Online Access: | http://digitalcommons.usu.edu/etd/1543 http://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=2505&context=etd |