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Storage Stability of Fat Emulsions Containing Alcohol and Other Additives
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TS275

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    Abstract:

    The effects of factors including pH, calcium, KCl, low molecult weight emulsifiers, xanthan, sucrose and the pressure of homogenization on the storage stability of fat emulsions containing alcohol were studied by measuring the viscosity and the creaming

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MA Jian-guo, SHENG Yi-dong, XU Shi-ying. Storage Stability of Fat Emulsions Containing Alcohol and Other Additives[J]. Journal of Food Science and Biotechnology,2000,19(5).

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