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Statistical development of improved emulsification systems for bakers shortenings
Author(s) -
Rusch D. T.,
Truax H. M.
Publication year - 1971
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02544945
Subject(s) - icing , tenderness , factorial experiment , pulmonary surfactant , aeration , volume (thermodynamics) , pulp and paper industry , chromatography , process engineering , environmental science , chemistry , food science , mathematics , chemical engineering , engineering , statistics , organic chemistry , thermodynamics , oceanography , physics , geology
Statistical design methods were used to observe trends of surfactant functionality for specific cake and icing quality attributes. A two‐level factorial design was used in the initial screening activity. within the favorable region, a rotable central composite design was used to more accurately detect surfactant effectivenness. It was found that sorbitan monostearate improved cake volume and tenderness but reduced icing aeration. Polysorbate esters increased icing aeration but had relatively little effect on cake volume and tenderness. Based on the information obtained, individual blends of emulsifiers were developed to suit specific needs.