Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024369 | Journal of Food Engineering | 2019 | 19 Pages |
Abstract
These findings provide a potential approach to reduce the saturated fat content of fat-based food products using only food-grade ingredients and traditional food processing techniques. Nevertheless, further optimization of the emulsion formulation and preparation and of the spray drying process is essential to improve the shear stability of these oil-in-fat dispersions.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Iris Tavernier, Bart Heyman, Paul Van der Meeren, Tony Ruyssen, Koen Dewettinck,