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- Jukkola, Annamari; Partanen, Riitta; Xiang, Wenchao; Heino, Antti; Rojas, Orlando J.
- Food hydrocolloids 2019 v.94 pp. 30-37
- buttermilk, etc ; calcium; casein; churning; cream; droplet size; droplets; emulsifiers; emulsifying; emulsions; fat globules; flocculation; functional properties; hydrocolloids; lecithins; microfiltration; milk fat; pH; phosphoproteins; screening; separation; sonication; surfactants; Show all 23 Subjects
- ... Natural food surfactants were produced from membrane-derived fragments of milk fat globules (MFGM) obtained from cream and buttermilk by microfiltration with diafiltration followed by churning. The obtained MFGM fragments were demonstrated for their emulsifying and functional properties and as substitute of commercial phospholipids (lecithin). Fine emulsions (droplet size ∼1.2 μm) were obtained by ...