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- W2183683232 abstract "Abstract – The aim of this study was to characterize and evaluate the possibility of using a food-grade W 1 /O/W 2 multiple emulsion as a low-fat food ingredient for the meat industry. Two lipid sources (pork lard and olive oil) were used as the oil phase and the resulting double emulsions (DEs) were subjected to conventional thermal treatment (70 oC for 30 min), and storage at chilling temperatures (4 oC for 1, 6 and 10 days) to determine their influence on oil droplet particle size (d 32 ), physical stability and instrumental colour. Results showed that the d 32 was slightly higher when olive oil was used. In addition, the DEs containing olive oil were less stable. The thermal treatment did not affect d 32 although it reduced stability. The physical stability of DEs was mainly affected by storage at chilling temperatures. Overall, DEs are stable to environmental stresses typically occurring in the food industry. Key Words – double emulsion, multiple emulsions, thermal treatment, stability, physical parameters." @default.
- W2183683232 created "2016-06-24" @default.
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- W2183683232 date "2013-01-01" @default.
- W2183683232 modified "2023-09-23" @default.
- W2183683232 title "PROPERTIES OF W 1 /O/W 2 EMULSIONS AS POTENTIAL FAT REPLACERS IN MEAT PRODUCTS" @default.
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