Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions: proof of concept
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DOI: 10.1111/ijfs.14449
Abstract: Water‐in‐oil‐in‐water (W/O/W) double emulsions present a reduced‐fat alternative to conventional O/W food emulsions, as part of the dispersed oil phase is replaced with water. In this study, the concept of a reduced‐fat whipped topping produced… read more here.
Keywords: reduced fat; double emulsions; phase; solid fat ... See more keywords