Properties of OSA-esterified Insoluble Fraction of Persian Gum and its Application in Dairy Cream.
Shima NikkhouMohsen LabbafiMohammad E MousaviGholamreza AskariPublished in: Journal of the science of food and agriculture (2023)
Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. This article is protected by copyright. All rights reserved.