Properties of Low Moisture Composite Materials Consisting of Oil

Massachusetts, Amherst, Massachusetts 01003, and Kraft Foods Global, Inc., Glenview, Illinois ... Normally, the oil-in-water emulsions used in the foo...
0 downloads 0 Views 1023KB Size
J. Agric. Food Chem. 2006, 54, 417−424

417

Properties of Low Moisture Composite Materials Consisting of Oil Droplets Dispersed in a Protein−Carbohydrate−Glycerol Matrix: Effect of Continuous Phase Composition YEUN SUK GU,† MARIA G. CORRADINI,† D. JULIAN MCCLEMENTS,† JULIA DESROCHERS*,‡

AND

Biopolymer and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Kraft Foods Global, Inc., Glenview, Illinois 60025

The influence of continuous phase composition on the properties of low moisture (