Pieczywo z odroczonego wypieku. Badanie dostępności i składu

Rudnicka, Anna; Słowik, Małgorzata; Hozyasz, Kamil K.

doi:10.1016/j.pepo.2016.12.008

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“…Polysorbate 80 was used as the emulsifier. It is usually applied in the process of ice-cream making as well as to prevent deproteinization of fat drops in milk (Rudnicka et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Process Engineering

Zalewska

Kowalik

Grubecki

2019

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The effect of emulsifier volume on emulsion system stability of plant origin being the basis of diet supplements for animals in winter season was analyzed. For this purpose, measurements of the backscattered light intensity as the function of the measuring cell height were conducted with a Turbiscan LAB optical analyzer. System stability was analyzed on the basis of Turbiscan Stability Index values. A Helos laser analyzer and a Nikon Eclipse E400 POL optical microscope were used to investigate drop size distribution and analyze microscopic pictures. It was shown that emulsion with 10% (w/w) of the emulsifier was the most stable one.

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“…Polysorbate 80 was used as the emulsifier. It is usually applied in the process of ice-cream making as well as to prevent deproteinization of fat drops in milk (Rudnicka et al, 2017).…”

Section: Introductionmentioning

confidence: 99%