Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream
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DOI: 10.1016/j.foodhyd.2020.106541
Abstract: Abstract The effect of sucrose ester S370 on the interfacial layers and fat crystals network of whipped cream has been studied in this work. The addition of S370 showed a little effect on the droplets… read more here.
Keywords: whipped cream; ester s370; effect sucrose; sucrose ester ... See more keywords
An Interfacial Study of Sucrose Ester-Stabilized Water-Free Foams
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DOI: 10.3390/cosmetics12010015
Abstract: Sucrose esters are biodegradable surfactants widely used in the food and cosmetic industries due to their vast range of hydrophilic to lipophilic balance (HLB) values. However, their application has mostly been reported in aqueous media.… read more here.
Keywords: water; ester stabilized; sucrose ester; water free ... See more keywords