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Freeze‐Drying Cake Batter for Microscopic Study
Author(s) -
POHL PATRICIA H.,
MACKEY ANDREA C.,
CORNELIA BARBARA L.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb01377.x
Subject(s) - osmium tetroxide , emulsion , aqueous two phase system , aqueous solution , chemistry , freeze drying , aeration , starch , chromatography , materials science , chemical engineering , food science , electron microscope , organic chemistry , physics , optics , engineering
SUMMARY— A method is reported for preparing cake batter for microscopic study through the technique of freeze‐drying, followed by fixation and staining of the fat with osmium tetroxide, infiltration with paraffin, and sectioning of the freeze‐dried batter. Microscopic examination reveals that a cake batter is an emulsion of fat in an aerated aqueous phase. The fat particles are irregularly “globular” shaped droplets dispersed throughout the aqueous starch‐protein system. In like manner, the air bubbles are dispersed in the batter. They are not incorporated in the fat particles, but are instead distributed throughout the aqueous phase.