| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4317501 | Food Quality and Preference | 2012 | 6 Pages |
Abstract
⺠We design model emulsions for fat and sugar difference threshold determination. ⺠Fat difference threshold in iso-sweet vanilla custard is approximately 14 g/100 g. ⺠Fat difference threshold does not depend on absolute fat content. ⺠Weber fractions for sugar decrease with increasing fat and sugar content.
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Food Science
Authors
Karin Hoppert, Susann Zahn, Antje Puschmann, Ines Ullmann, Harald Rohm,