Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture
The effect of different fat sources used in the preparation of ice cream emulsions was investigated. Anhydrous milk fat (AMF), a mixture of unmodified palm kernel olein (PKO) and AMF (70:30, w/w) and enzyme-transesterified PKO:AMF (70:30, w/w) mixture were used in the preparation of the emulsions. T...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf |