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Composition and Microscopy of Reformulated Creams from Reduced‐Cholesterol Butteroil
Author(s) -
ELLING J.L.,
DUNCAN S.E.,
KEENAN T.W.,
EIGEL W.N.,
BOLING J.
Publication year - 1996
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.1365-2621.1996.tb14723.x
Subject(s) - globules of fat , phospholipid , homogenization (climate) , food science , chemistry , emulsion , cholesterol , composition (language) , chromatography , milk fat , biochemistry , membrane , biology , biodiversity , ecology , linguistics , philosophy , linseed oil
A reduced‐cholesterol butteroil was emulsified with different milk‐derived components into three 20% milk fat cream formulations. Electron microscopy showed an oil‐in‐water emulsion typical of milk lipid globules in natural cream. Heat treatment and homogenization had no effect on cream composition (p > 0.05). Homogenization pressure had no effect on amount of protein associated with lipid globules but more phospholipid was associated with the lipid globules at 13.6/3.4 MPa (p ≦ 0.05). Formulation had significant effects on cream composition and amount of protein and phospholipid associated with lipid globules. Cholesterol was reduced 65 to 76% lower than that of natural cream.