Emulsion design for reduced fat baking margarine
Water-in-Oil emulsions present a potential strategy for fat reduction in conventional baking margarine (and thereupon bakery products), by replacing a portion of the fat with a water-based fat mimetic. Using hydrocolloids, polymers, and stabilisers, this aqueous phase may be structured in such a way...
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University of Birmingham
2016
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.687511 |