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The stability, thermal dilatation and solidification properties of partially hydrogenated cottonseed oil emulsion in skim milk
Author(s) -
ELDIFRAWI ENTISAR A.,
ISMAIL A. A.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00845.x
Subject(s) - cottonseed oil , skimmed milk , emulsion , cottonseed , thermal stability , chemistry , materials science , whole milk , chromatography , food science , organic chemistry
Summary The stability of partially hydrogenated cottonseed oil in skim milk emulsion depended on the fat content and on the addition of emulsifier, being stable up to 50% fat. The thermal dilatation and the solid to liquid fat ratio were considerably affected by the fat content and the precooling treatment applied prior to dilatation. The total thermal dilatation, from 0 to 45°C, and the dilatation maxima increased with high fat content. Lower precooling temperature caused higher total dilatation, while longer precooling period led to high solid to liquid fat ratio up to 38°C.