Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids
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The present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery. It is proposed to stabilise such systems by the introduction of sodium alginate, ι-carrageenan or gelatin. It was determined that the emulsion-foam structures of the cream samples under investigation belong to the class of pseudoplastic non-Newtonian fluids. Total deformation, lastic deformation and springy deformation were also investigated.
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Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids / Yu. Kambulova, Yu. Zviahintseva-Semenets, A. Shevchenko, O. Kokhan / The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology. – 2020. – Vol. 44, Issue 2. – P. 85-103.