Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream
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DOI: 10.1016/j.jfoodeng.2019.109882
Abstract: Abstract Various foods are processed with addition of mono- and diacylglycerol (MAG and DAG) emulsifiers to adjust techno-functional properties. Exposure to and application of high temperatures during production, processing and transport of these emulsifiers can… read more here.
Keywords: dag; chemical composition; techno functional; aerosol whipping ... See more keywords