ArticleFood science of animal resources2024
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream.
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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5 authors.
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Abstract
The demand for healthy ingredients in food products including ice cream, is continuously increasing. The potential of a combination of milk polar lipids (MPL) and casein hydrolysate (CH) to replace synthetic emulsifiers such as diacetyl tartaric acid esters of monoglycerides (DATEM), in ice cream production was investigated. Changes in particle size, emulsion stability, and interfacial tension of model emulsions (milk protein, casein:whey=8:2, w/v) were analyzed after the addition of MPL, CH, and their combination (MPL+CH). The use of MPL+CH reduced interfacial tension and increased α
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