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

• Main Authors: Liew, M.Y.B., Ghazali, H.M., Yazid, A.M., Lai, O.M., Chow, M.C., Yusoff, M.S.A., Long, K.
• 格式: Article
• 语言: English
• 出版: Wiley 2001
• 在线阅读: http://psasir.upm.edu.my/id/eprint/115552/1/115552.pdf; http://psasir.upm.edu.my/id/eprint/115552/; https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4522.2001.tb00190.x

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...