Detail of "9064-57-7"

Reference

Ultrastructure of carrageenan-milk sols and gels

Ultrastructure of carrageenan-milk sols and gels. Hood, L. F.; Allen, J. E. (Dep. Food Sci., Cornell Univ., Ithaca, N. Y., USA). J. Food Sci., 42(4), 1062-5 (English) 1977. CODEN: JFDSAZ. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The interaction between .kappa.- [11114-20-8] and .lambda.-carrageenan [9064-57-7], and milk was examd. by 3 transmission electron microscopy procedures: thin sectioning, frozen thin sectioning, and freeze-etching. Discrete fibrils were evident in the thin sectioned and freeze-etched gels whereas nonfibrillar linkages existed among casein micelles in frozen thin sectioned gels. Some micelles appeared to be connected to form small regular clumps in the .lambda.-carrageenan-milk sols. Micelles in the .kappa.-carrageenan-milk gels were aggregated into large irregular clumps. The microscopy method influenced the ultrastructural properties of the sols and gels.

Freezable whipped topping

Freezable whipped topping. Tanaka, Yoshiharu; Gabe, Susumu (Nippon Oils and Fats Co., Ltd.; Minaminihon Rakuno Kyodo K. K., Japan). Japan. Kokai JP 52054056 2 May 1977 Showa, 5 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: A23L001-19. APPLICATION: JP 75-128576 25 Oct 1975. DOCUMENT TYPE: Patent CA Section: 17 (Foods) Whipped topping prepd. from animal and vegetable oils and fats and a mixt. of .lambda.-carrageenan [9064-57-7], guar gum [9000-30-0], and .kappa.-carrageenan [11114-20-8] or locust bean gum (0.01-0.1% by wt. each) can be frozen and does not shrink or exhibit phase sepn. on thawing. Thus, 54.225 parts of fresh milk was heated at 50.degree. and mixed with microcryst. cellulose 0.05, .lambda.-carrageenan 0.075, guar gum 0.025, and .kappa.-carrageenan 0.025 parts. To this were added 2.5 parts Na hexametaphosphate and 2.5 parts skim milk, and a mixt. of hydrogenated rape oil 32, palm oil 8, lecithin 0.1, monostearin 0.4, and butterfat 2.5 parts. The product was heated at 65-70.degree. for 15 min, homogenized, rapidly cooled to <10.degree., aged at 7.degree. for up to 4 h, and whipped to 105% overrun. The whipped mixt. was placed in containers and frozen at -25.degree.. After repeated thawing and freezing, the whipped had no change in phys. properties.