期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2012
卷号：6
期号：2
页码：23-25
DOI：10.5219/183
语种：English
出版社：Association HACCP Consulting
摘要：The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin. doi:10.5219/183
其他摘要：The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin.doi:10.5219/183
