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- Title
Application of a Technofunctional Caseinate Hydrolysate to Replace Surfactants in Ice Cream.
- Authors
Ewert, Jacob; Schlierenkamp, Felix; Fischer, Lutz; Stressler, Timo
- Abstract
There is a demand for a clean label of ice cream in the food industry. To meet this requirement, alternative surfactants and hydrocolloids without an additive number have to be found. Here, a caseinate hydrolysate with improved interfacial properties was investigated as such an additive. Replacing only the surfactant resulted in ice cream characteristics, comparable to using a commercial emulsifier (INS 472b). Thus, a clean labeling of the surfactant using this hydrolysate is possible. By contrast, replacing the hydrocolloid additionally led to an unfavorable ice cream texture and stability.
- Subjects
ICE cream, ices, etc.; SURFACE active agents; HYDROCOLLOIDS
- Publication
Chemie Ingenieur Technik (CIT), 2019, Vol 91, Issue 7, p1024
- ISSN
0009-286X
- Publication type
Article
- DOI
10.1002/cite.201800153