Understanding the effect of the technical emulsifiers E 471 in aerosol whipping cream -Analysis, application, and emulsion and foam mechanisms-

Beschreibung

This thesis investigates the application of mono- and diacylglycerides of fatty acids (E 471) in aerosol whipping cream. Synthesis, storage, and transportation of E 471 were shown to affect their composition and thereby their techno-functional properties. Furthermore, the concept of critical micelle concentration was expanded for the application of E 471 in foamable emulsion-based foods. Finally, a model mechanism for the foam stabilisation of aerosol whipping cream produced with E 471 was developed.

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Max Blankart

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Mono/diacylglycerides Aerosol whipping cream Emulsion and foam

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