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THE VISCOSITY OF PROCESSED CHEESE SAUCES DEPENDING ON ADDITION TYPE AND CONCENTRATION OF 1-MONOGLYCERIDES

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Author(s): Zuzana Hanáková | František Buňka | Eva Weiserová | Rahula Janiš

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 2;
Start page: 23;
Date: 2012;
Original page

Keywords: processed cheese sauce | viscosity | 1-monoglycerides

ABSTRACT
The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin.doi:10.5219/183
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