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.author | Zhang, Sheng | |
dc.date.accessioned | 2024-07-08T21:18:26Z | |
dc.date.available | 2024-07-08T21:18:26Z | |
dc.date.issued | 2024 | |
dc.description | Embargoed until 21st February 2027 | en |
dc.description.abstract | Non-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.uri | https://mro.massey.ac.nz/handle/10179/70117 | |
dc.language.iso | en | |
dc.publisher | Massey University | |
dc.rights | The author | en |
dc.subject.anzsrc | 300607 Food technology | en |
dc.title | 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. | en |
dc.type | Thesis |
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