Sökning: "hydrocolloids"
Visar resultat 1 - 5 av 7 uppsatser innehållade ordet hydrocolloids.
1. Utveckling av metoder för mätning av stabilitet hos hydrokolloider – Metylcellulosa som konsistensgivare i köttersättningsmix.
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Emulsioner bildas då två vätskor som normalt sätt inte blandas med kraft vispas samman för att distribuera den ena vätskan i den andra. För att dessa vätskor inte efter avslutad vispning ska gå isär kan emulgeringsmedel tillsättas, till exempel polysackarider som hör till hydrokolloiderna. LÄS MER
2. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. LÄS MER
3. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. LÄS MER
4. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. LÄS MER
5. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. LÄS MER
