Development of a Low-Fat Spread
A stable low-fat water-in-oil emulsion was satisfactorily prepared from milk-fat under laboratory condition. The best product contained 40 per cent fat, 56.8-57.3 per cent water, 0.8 per cent sodium carboxymethyl cellulose, 0.7-1.2 per cent milk solids-non-fat, and 1.2 percent salt. The spread was p...
| Main Author: | |
|---|---|
| Format: | Others |
| Published: |
DigitalCommons@USU
1969
|
| Subjects: | |
| Online Access: | https://digitalcommons.usu.edu/etd/5166 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6224&context=etd |