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Conjoined crystals. II. Applications
Author(s) -
Kuhrt N. H.,
Broxholm R. A.
Publication year - 1963
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/bf02609656
Subject(s) - glycerol , materials science , texture (cosmology) , chemical engineering , dispersion (optics) , volume (thermodynamics) , chemistry , organic chemistry , optics , physics , quantum mechanics , artificial intelligence , computer science , engineering , image (mathematics)
Mixed crystals of glycerol monostearate and 1,2‐propanediol monostearate (propylene glycol monostearate) (a useful composition of Conjoined Crystals, see Part 1) disperse readily in water, retaining this property for long periods of time. The effect of composition on retention of the ॅ‐crystalline form of the glycerol monoester in such dispersions is discussed. The water dispersions foam when shaken or when air is blown through the dispersion, a property which appears to be associated with the superior activity of the mixed crystals as a food emulsifier. A test method for measuring foam retention is described. The crystals, or their water dispersions, are useful in the preparation of low‐calorie, fruit 舠fluffs,舡 such as whipped applesauce. Sponge cakes with fine grain, improved volume, and texture were prepared with the water dispersions. The crystals are effective emulsifiers in cake mixes and bread. These tests are described.