Article ID Journal Published Year Pages File Type
6988606 Food Hydrocolloids 2014 9 Pages PDF
Abstract
We have shown that the rheology and appearance of mixed colloidal systems consisting of fat droplets, starch granules, and hydrocolloids (locust bean gum) can be controlled by altering system composition. Controlling the LBG concentration may be a useful means of creating reduced fat products.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Understanding multicomponent emulsion-based products: Influence of locust bean gum on fat droplet - Starch granule mixtures
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