Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles

The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, <i>w</i>/<i>w</i>) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/...

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Bibliographic Details
Published in:Gels
Main Authors: Paramee Noonim, Bharathipriya Rajasekaran, Karthikeyan Venkatachalam
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Subjects:
palm oil
oleogel
carnauba wax
ultrasonication
salted duck egg white
Chaiya
Online Access:https://www.mdpi.com/2310-2861/8/8/487

Internet

https://www.mdpi.com/2310-2861/8/8/487

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