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University of Illinois at Urbana-Champaign
Performance of Ingredients in a Soybean Whipped Topping
Abstract
dc:descriptionA liquid soybean whipped topping was developed; Illinois Soybean Beverage was used to substitute sodium caseinate as the protein source. Two-level fractional designs were shown to be efficient in systematically screening selected ingredients. Rapid cooling of the homogenized mix was the processing factor controlling overrun. A liquid soybean whipped topping model was derived based on the general trends obtained from the factorial study and literature data. Three emulsifier types were evaluated; a blend of hydrophilic and hydrophobic emulsifiers gave the best overrun and stiffness. The soybean model gave comparable performance to commercial caseinate whipped toppings.
Degree
thesis:*- Name thesis:degree_name
- Ph.D.
- Level thesis:degree_level
- Dissertation
- Discipline thesis:degree_discipline
- Food Science
- Grantor
- University of Illinois at Urbana-Champaign
- Year dc:date
- 2014
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Chow, Edward T.S.
Subjects
dc:subject × 1Identifiers
dc:identifier.*- Identifier
- (UMI)AAI8302835
- OAI identifier oai:identifier
- oai:www.ideals.illinois.edu:2142/70069