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Effects of HLB Value of Emulsifiers on the Whipping Properties of the Whipping Cream and Its Mechanism
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TS252.52

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    Abstract:

    This paper mainly the studied effects of different HLB values of emulsifiers on partial coalescence. The study showed that emulsifier of high HLB value could induce partial coalescence more effectively than that of low HLB value in promoting partial coale

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ZHAO Mou-ming, ZHAO Qiang-zhong, WANG Cai-hua, FAN Rui. Effects of HLB Value of Emulsifiers on the Whipping Properties of the Whipping Cream and Its Mechanism[J]. Journal of Food Science and Biotechnology,2005,24(6).

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