PocketLib
Library Store
Understanding the effect of the technical emulsifiers E 471 in aerosol whipping cream -Analysis, application, and emulsion and foam mechanisms-

72.00 €

Order
Understanding the effect of the technical emulsifiers E 471 in aerosol whipping cream -Analysis, application, and emulsion and foam mechanisms-
This thesis investigates the application of mono- and diacylglycerides of fatty acids (E 471) in aerosol whipping cream. Synthesis, storage, and transportation of E 471 were shown to affect their composition and thereby their techno-functional properties. Furthermore, the concept of critical micelle concentration was expanded for the application of E 471 in foamable emulsion-based foods. Finally, a model mechanism for the foam stabilisation of aerosol whipping cream produced with E 471 was developed.

More from the series "Lebensmitteltechnologie"

More books by Max Blankart

Log in to get access to this book and to automatically save your books and your progress.

Purchase this book or upgrade to dav Pro to read this book.

When you buy this book, you can access it regardless of your plan. You can also download the book file and read it in another app or on an Ebook reader.

80 % of the price goes directly to the author.

ISBN: 9783843953443

Language: English

Publication date: 28.09.2023

Our shipping costs are a flat rate of €2.50, regardless of the order.
Currently, we only ship within Germany.

Shipping is free for PocketLib Pro users.

An error occured. Please check your internet connection or try it again later.