ISBN 9783843953443

978-3-8439-5344-3, Reihe Lebensmitteltechnologie

Max Blankart
Understanding the effect of the technical emulsifiers E 471 in aerosol whipping cream - Analysis, application, and emulsion and foam mechanisms

263 Seiten, Dissertation Universität Hohenheim Stuttgart-Hohenheim (2023), Softcover, A5

Zusammenfassung / Abstract

This thesis investigates the application of mono- and diacylglycerides of fatty acids (E 471) in aerosol whipping cream. Synthesis, storage, and transportation of E 471 were shown to affect their composition and thereby their techno-functional properties. Furthermore, the concept of critical micelle concentration was expanded for the application of E 471 in foamable emulsion-based foods. Finally, a model mechanism for the foam stabilisation of aerosol whipping cream produced with E 471 was developed.