FLOW PROPERTIES OF CARBOXYMETHYLCELLULOSE DAIRY SYSTEMS WITH DIFFERENT FAT CONTENT
作者： SARA BAYARRI , ELVIRA COSTELL
DOI: 10.1111/J.1745-4530.2009.00383.X
关键词:
摘要: ABSTRACT Carboxymethylcellulose (CMC) is used mainly as a stabilizer and thickener agent in the food industry. The purpose of this study was to investigate influence CMC concentration (0.75, 1.00, 1.25 1.50% w/w) type milk (skimmed whole milk) on flow behavior dairy products. Flow properties samples were clearly affected by both concentration. All exhibited thixotropic shear-thinning behavior. Whole with higher content (1.25 1.5%) showed an overshoot shear stress versus rate profiles. In skimmed samples, consistency coefficient yield values increased concentration, while index decreased. general, gave lower ones index, than equivalent made milk. PRACTICAL APPLICATIONS The first step developing new health products that also satisfy consumer demands how interaction between ingredients components matrix physical sensorial food. To end, into carboxymethylcellulose desserts, formulated either or milk. these systems not only influenced but type.
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