Nutritional status disorders have the most significant impact on the development of
cardiovascular and oncologic diseases; therefore, the interest in the study of palm oil as …

This study investigated the prevalence and occurrence of 3-monochloropropanediol esters
(3-MCPDEs) and glycidyl esters (GEs) in domestically and commercially prepared food in …

The crystallization behavior of anhydrous milk fat (AMF)/palm stearin (POs)/diacetyl tartaric
acid ester of mono (di) glycerides (DATEM) oleogel blends was investigated, moreover, the …

In this paper, the compatibility, phase behavior, and crystallization properties of the binary
blends of palm kernel stearin (PKS) and anhydrous milk fat (AMF) were investigated by …

Milk and dairy ingredients are prime sources for frozen dessert (eg, ice cream) formulation.
However, cow's milk allergy, lactose intolerance, and vegetarianism restrict people from …

Protein composition contributes greatly to the physical characteristics of the frozen dessert
(ie, ice cream) mix that is before freezing and whip**. Hence, the objective of this study …

Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice
cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not …

The composition, thermal properties, and microstructure of some mutton tallows (MTs), such
as sheep tallow (ST), goat tallow (GT), and sheep tail tallow (STT), were investigated and …

重组稀奶油与生鲜稀奶油相比拥有成本低廉, 生产批次间一致性高, 搅打后泡沫保型性好等优点,
广泛应用于咖啡, 茶饮等行业中. 但因其生产配料众多, 工艺复杂, 对静态稳定性与搅打特性要求 …

冰淇淋作为一种复杂的多相食品, 由分散在半冷冻溶液中的脂肪球, 气泡和冰晶组成.
其脂肪含量通常为8%~ 16%, 在冰淇淋体系中起着重要作用. 然而, 脂肪摄入过多会对健康造成 …