What is it about?
This work aimed to study the influence of dissolved CO2 and generation of their nano to micron bubbles by low power US perturbation on the crystallisation, microstructural, and textural characteristics of AMF.
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Why is it important?
The outcome of this study will help to control the functional properties of fat-based products on the food and dairy industries.
Perspectives
Further works can be done to determine the impact of retention of CO2 in the bubble form on the functional attributes of products.
Dr Bhaskar Mani Adhikari
University of Queensland
Read the Original
This page is a summary of: Effect of CO2
Bubbles on Crystallization Behavior of Anhydrous Milk Fat, Journal of the American Oil Chemists Society, February 2020, Wiley,
DOI: 10.1002/aocs.12343.
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