Properties of Low Moisture Composite Materials Consisting of Oil

The “lightness” of the composites was greater before baking (higher L value), but the color intensity of the composites was greater after baking (...
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J. Agric. Food Chem. 2006, 54, 417−424

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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*,‡

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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 (