Application of phospholipids extracted from bovine milk to the reconstitution of cream using butter oil

被引：13
|
作者：
Miura, S
Tanaka, M
Suzuki, A
Sato, K
机构：
[1] Snow Brand Milk Prod Co Ltd, Technol & Res Inst, Kawagoe, Saitama 3501165, Japan
[2] Snow Brand Milk Prod Co Ltd, Prod Planning Dept, Kawagoe, Saitama 3501165, Japan
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2004年 / 81卷 / 01期
关键词：
bovine milk; buttermilk powder; butter oil; cream; oil-in-water (O/W) emulsion; phosphatidylcholine; phospholipids; solidification; stability;
D O I：
10.1007/s11746-004-0863-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Phospholipid (PL) extracted from bovine milk was tested for its emulsifying properties in conjunction with the reconstitution of cream using butter oil. PL from bovine milk dispersed in the oil phase was found to stabilize the cream, whereas PL extracted from soybean oil was found to solidify the cream. Different PL species purified from bovine milk PL were tested for their emulsifying properties. PC from bovine milk dispersed in butter oil was shown to stabilize the cream, whereas PE and sphingomyelin had no such effects. PC from soybean oil also was found to have emulsifying abilities. It was suggested that PC stabilized the reconstituted cream, regardless of its origin.
引用
收藏
页码：97 / 100
页数：4
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