Zur Herstellung und Charakterisierung von Lebensmittelschäumen aus Proteinrohstoffen (Fortschrittsbericht)

Muschiolik, G.; Schmandke, H.

doi:10.1002/food.19840280318

Nahrung

1984

DOI: 10.1002/food.19840280318

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Zur Herstellung und Charakterisierung von Lebensmittelschäumen aus Proteinrohstoffen (Fortschrittsbericht)

G. Muschiolik¹,

H. Schmandke²

Abstract: Auf Grund einer Literaturauswertung werden die bisher hinsichtlich Schaumbildungsvermögen untersuchten Proteinrohstoffe angegeben und Möglichkeiten zur Beeinflussung und Charakterisierung der Schaumeigenschaften von Proteinen dargestellt.

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1987

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Determination of foaming properties of proteins

Gaßmann

Kroll

Cifuentes

1987

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Comparing typical examples of equipment for performing the whipping operation, dispersions and colloidal solutions (13 %) respectively of 9 diverse protein based whipping agents were differently aerated, and the foaming properties were determined. Whipping was performed in an industrial manner (batch operation at atmospheric pressure and continuous operation using compressed air and static dispersors) as well as devices widely used in laboratory (household-type mixer and motor-driven plungers moving in ve.rtiCal glass cylinders) were employed. Moreover a new direct current motor-driven whisk/stirrer, the steplessly adjustable rotation speed of which had been made constant and independent of the rheological properties of the protein solutions to be whipped, was tested.Foaming properties measured suggest that only the new laboratory whipping principle reflects the actual performance of protein based whipping agents and that it is far better adapted to large-scale processing then the laboratory equipment most commonly used. Optimum foam forming need distinct rotation speeds and stirring times as well as pH values typical for each product. In creating sugar containing protein foams with a high degree of aeration however in no case of laboratory operational conditions the amount of energy and air available for whipping was sufficiently large. Because of the advantages of the new whipping principle over the othelwise tested ones the motor output and the stirring conditions now are being improved.

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Determination of foaming properties of proteins

Gaßmann

Kroll

Cifuentes

1987

Nahrung

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Zur Herstellung und Charakterisierung von Lebensmittelschäumen aus Proteinrohstoffen (Fortschrittsbericht)

Abstract: Auf Grund einer Literaturauswertung werden die bisher hinsichtlich Schaumbildungsvermögen untersuchten Proteinrohstoffe angegeben und Möglichkeiten zur Beeinflussung und Charakterisierung der Schaumeigenschaften von Proteinen dargestellt.

Cited by 1 publication

References 47 publications

Determination of foaming properties of proteins

Determination of foaming properties of proteins

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