Effects of fat crystal networks on the stability and whipping properties of non-dairy oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand. EMBARGOED until 21st February 2027.

dc.contributor.authorZhang, Sheng
dc.date.accessioned2024-07-08T21:18:26Z
dc.date.available2024-07-08T21:18:26Z
dc.date.issued2024
dc.descriptionEmbargoed until 21st February 2027en
dc.description.abstractNon-dairy whippable oil-in-water (O/W) emulsions have gained increasing attention from food companies and consumers in recent years due to their greater sustainability and lower energy density. This study investigated functional aspects of whippable non-dairy emulsions, focusing on the unique properties of coconut oil as the lipid component and monoglyceride emulsifiers. The study attempted to address longing-standing challenges relating to the stability and performance of these emulsions and emphasised the vital role of the fat crystal network (FCN), with a particular focus on achieving whippable formulations and low-fat contents. The study explored several compositional and processing variables, including fat content, homogenisation pressure, rate of cooling, Unsaturated monoglycerides UM concentrations, and sugar addition.--Shortened abstract
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70117
dc.language.isoen
dc.publisherMassey University
dc.rightsThe authoren
dc.subject.anzsrc300607 Food technologyen
dc.titleEffects of fat crystal networks on the stability and whipping properties of non-dairy oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand. EMBARGOED until 21st February 2027.en
dc.typeThesis
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