Properties of OSA‐esterified insoluble fraction of Persian gum and its application in dairy cream
Shima Nikkhou,
Mohsen Labbafi,
Mohammad E Mousavi
et al.
Abstract:BackgroundIn the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA‐IFPG was investigated on the rheological and textural properties of dairy cream.ResultsSuitable conditions for achieving a degree of substitution (DS) of 0.023 was found at pH 9, IFPG concentration 4 wt.%, OSA concentration 10 wt.%, temperature of 40°C, within 120 minutes. The carbonyl group attachment in 0SA‐IFP… Show more
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