Factors affecting composition and Yield of a Foam Fraction Recovered from Ice Cream
Open Access
- 1 December 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (12) , 1591-1596
- https://doi.org/10.3168/jds.s0022-0302(65)88532-0
Abstract
A concentrated source of the lamellae which covers the air bubbles contained 50% more fat, 26% more protein, 32% more Ca and 35% more P than whole ice cream. The total lipids, triglycerides, diglycerides and phospholipids in foam (lamellae) contained greater concentrations of C18 unsaturated acids. Unsaturated monoglycerides exhibited a greater affinity for the non-foam portion. Preferential adsorption of unsaturated lipid components was less pronounced when emulsifier was added to mix.This publication has 6 references indexed in Scilit:
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