Rheological properties of ice cream emulsion prepared from lipase-catalyzed transesterified palm kernel olein:anhydrous milk fat mixture

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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...

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Bibliographic Details
Main Authors:	Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.
Format:	Article
Language:	English
Published:	Wiley 2001
Online Access:	http://psasir.upm.edu.my/id/eprint/115552/ http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf

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