Application of emulsifiers/stabilizers in dairy products of high rheology.
The role played by low molecular weight emulsifiers (mono- and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing omega-3), yoghurt and ice cream has been reviewed. Attention is given to the interactions that may occur between the reactive sites on polysaccharide stabilizers and milk proteins and other milk components, and to the desirable characteristics, e.g., viscosity/consistency, appearance and mouthfeel, body and texture, imparted to yoghurt and ice cream by addition of emulsifiers and gums.
Lal
Shane N D
SN
Department of Food Science, The University of Auckland, Private Bag 92019, Auckland, New Zealand. s.lal@auckland.ac.nz
O'Connor
Charmian J
CJ
Eyres
Laurence
L
D003611:Dairy Products; D045703:Emulsifying Agents / Q000737:chemistry*; D005079:Excipients / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D008956:Models, Chemical; D008958:Models, Molecular; D012212:Rheology / Q000379:methods; D014783:Viscosity
D045703:Emulsifying Agents; D005079:Excipients; D005503:Food Additives