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Microstructure Of Whey Protein/ Anhydrous Milkfat Emulsions, M. Rosenberg, S. L. Lee
Microstructure Of Whey Protein/ Anhydrous Milkfat Emulsions, M. Rosenberg, S. L. Lee
Food Structure
Research has been undertaken in order to determine the microstructure of emulsions consisting of whey proteins and anhydrous milk fat. The results revealed that whey protein films were formed at oil/water interfaces. Scanning electron microscopy (SEM) analysis of chemically fixed specimens1 and cryo-SEM analysis of partially etched, fro zen specimens revealed that the ad sorbed protein layer (coating the fat droplets) had a granular, aggregated appearance. Emulsions with a high fat load prepared under high homogenization pressure exhibited a bimodal particle-size distribution. Clu!;tering of the protein-coated droplets, and sharing phenomena at the oil / protein interfaces were evident in these …
The Surface Coverage Of Fat On Food Powders Analyzed By Esca (Electron Spectroscopy For Chemical Analysis), Pia Faldt, Bjorn Bergenstahl, Gilbert Carlsson
The Surface Coverage Of Fat On Food Powders Analyzed By Esca (Electron Spectroscopy For Chemical Analysis), Pia Faldt, Bjorn Bergenstahl, Gilbert Carlsson
Food Structure
ES.A (electron spectroscopy for chemical analysis) was used to estimate the fat coverage on different spray-dried food powder surfaces. The method presented here represents a new way of estimating the actual surface coverage of fat on a food powder. The ESCAmethod is illustrated with three different series of experimen ts. The results obtained with the ESCA-technique are combined with the results obtained from the conventional free fat extraction technique for different spray-dried powders.
In the first series , emulsion s containing different ratios of protein to fat were spray-dried. An increase in the amount of fat in the emulsion gives …