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Full-Text Articles in Life Sciences
Microstructural Studies In Fat Research, I. Heertje
Microstructural Studies In Fat Research, I. Heertje
Food Structure
Microstructural studies play an important role in establishing the relation between composition, processing and final properties of many food products. In order to arrive at a full description of microstructure many visualization- and preparation techniques are needed. A number of fatty products such as shortenings, margarine , butter, and low fat spreads are discussed from a microstructural point of view. Examples of the influence of process parameters on microstructure and rheological properties are given. In particular, attention is paid to the fat crystalline matrix and the emulsion structure.
Further, a new methodology is described making it possible to study interactions …
The Stabilisation Of Air In Cake Batters - The Role Of Fat, B. E. Brooker
The Stabilisation Of Air In Cake Batters - The Role Of Fat, B. E. Brooker
Food Structure
The role of fat crystals in the stabilisation of air bubbles in cake batters was studied with aqueous phase aerations prepared by the "all in one" method using shortening containing emulsifier. During mixing, fat crystals become coated with an interfacial layer of ad sorbed protein (crystal -water interface). They adsorb to the surface of bubbles (that have been transiently stabilised by egg proteins) by a process which involves the fu sion of the crystal-water interface with the air-water interface.
The adsorption of fa t crystals helps to stabilise large numbers of small bubbles which must expand without rupturing during baking …