Characterizations of oil-in-water (O/W) emulsions containing different types of milk fats prepared using rhamnolipids as emulsifiers : [a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Auckland, New Zealand] EMBARGOED UNTIL 1 MARCH 2011

Emulsions containing three different types of milk fat fractions (MF13, MF27 and MF42) and anhydrous milk fat (AMF) were prepared at oil to water (O/W) ratios of 1:9, 3:7, 5:5 and 7:3 using rhamnolipids as emulsifiers. The prepared emulsions were analyzed for their storage stability and properties (...

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Bibliographische Detailangaben
1. Verfasser: Lin, Lu
Format: Online
Sprache:en
Veröffentlicht: Massey University 2009
Schlagworte:
Emulsion stability
Milk fats
Fields of Research::290000 Engineering and Technology::290100 Industrial Biotechnology and Food Sciences::290103 Food processing
Online Zugang:http://hdl.handle.net/10179/1323
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http://hdl.handle.net/10179/1323

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