ABSTRACT Using lecithin as emulsifi

ABSTRACT

Using lecithin as emulsifier power suppliers to increase the fat in milk. For use as raw materials for ice cream. The experimental research (Experimental Research) aims to study the appropriate amount of lecithin as an emulsifier in the power supplier to the oil and sunflower seeds into the milk. Cream is the fat percentage 36-40 to study the appropriate amount of lecithin emulsifier to a power supplier to add butter to the milk. Cream is the fat percentage 36-40 and the studied cream produced raw materials for ice cream. The study conditions of stability cream (emulsion) of milk and sunflower oil that conditions the stability of the cream at a temperature of 4 degrees Celsius, and the state of conservation of the cream at a temperature of 4 degrees Celsius after sterilization by pasteurization. the lecithin 1 g and 2 hours at 0, 2, 4, 6 and 24 homogeneous. Conditions of constant temperature of four degrees Celsius cream after adding bubbles by hitting the lecithin 1 g and 2 hours 0 hours homogeneous 2, 4, 6 and 24 are not homogeneous. The study conditions of stability cream (emulsion) of milk with butter cream that conditions of constant temperature of 4 degrees Celsius conditions, the stability of the cream at 4 ° C after sterilization by pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles with a hit. The lecithin 1 g h 0 homogeneous 2 hours, 4, 6 and 24 are not homogeneous. The use of lecithin g 2 h at 0 and 2 hours homogeneous 4, 6 and 24 are not homogeneous. The findings state that the stability of the cream that is commercially available. The steady state temperature of 4 degrees Celsius, the cream of the cream stable condition at a temperature of 4 degrees Celsius after sterilization by pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles by hitting h 0, 2, 4, 6 and 24 homogeneous. Cream produced by the use of lecithin produced one gram of ice cream dishes out two studies on the adoption of a sample product features ice cream. The average accepted products, ice cream, cheese, yogurt, pineapple. The samples have recognized ice cream products using a cream with the market most average of 7.29, followed by the cream (emulsion) of milk and sunflower oil and cream (emulsion) from milk and butter were 6.95 and 6.37 respectively. the ice cream products banoffee found that the product acceptance ice cream (emulsion), from milk to oil, sunflower seeds, the average value of 7.37, followed by a cream that is commercially available and cream (emulsion) of. milk and butter average score of 7.13 and 6.84 respectively.

Keywords : lecithin emulsifier emulsion ice-cream

ผลลัพธ์ (อังกฤษ) 2:

ABSTRACT

Using lecithin as emulsifier Power Suppliers to increase the FAT in Milk. For use as raw materials for ice cream. The experimental research (Experimental Research) aims to study the appropriate amount of lecithin as an emulsifier in the power supplier to the oil and sunflower seeds into the milk. Cream is the fat percentage 36-40 to study the appropriate amount of lecithin emulsifier to a power supplier to add butter to the milk. Cream is the fat percentage 36-40 and the studied cream produced raw materials for ice cream. The study conditions of stability cream (emulsion) of milk and sunflower oil that conditions the stability of the cream at a temperature of 4 degrees Celsius, and the state of conservation of the cream at a temperature of 4 degrees Celsius after sterilization by pasteurization. the lecithin 1 g and 2 hours at 0, 2, 4, 6 and 24 homogeneous. Conditions of constant temperature of four degrees Celsius cream after adding bubbles by hitting the lecithin 1 g and 2 hours 0 hours homogeneous 2, 4, 6 and 24 are not homogeneous. The study conditions of stability cream (emulsion) of milk with butter cream that conditions of constant temperature of 4 degrees Celsius conditions, the stability of the cream at 4 ° C after sterilization by pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles with a hit. The lecithin 1 gh 0 homogeneous 2 hours, 4, 6 and 24 are not homogeneous. The use of lecithin g 2 h at 0 and 2 hours homogeneous 4, 6 and 24 are not homogeneous. The findings state that the stability of the cream that is commercially available. The steady state temperature of 4 degrees Celsius, the cream of the cream stable condition at a temperature of 4 degrees Celsius after sterilization by pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles by hitting h 0, 2, 4, 6 and 24 homogeneous. Cream produced by the use of lecithin produced one gram of ice cream dishes out two studies on the adoption of a sample product features ice cream. The average accepted products, ice cream, cheese, yogurt, pineapple. The samples have recognized ice cream products using a cream with the market most average of 7.29, followed by the cream (emulsion) of milk and sunflower oil and cream (emulsion) from milk and butter were 6.95 and 6.37 respectively. the ice cream products banoffee found that the product acceptance ice cream (emulsion), from milk to oil, sunflower seeds, the average value of 7.37, followed by a cream that is commercially available and cream (emulsion) of. Milk and Butter Score average of 7.13 and 6.84 respectively.

Keywords: lecithin emulsifier Emulsion Ice-Cream.

ผลลัพธ์ (อังกฤษ) 3:

ABSTRACT.Using lecithin as emulsifier power suppliers to increase the fat in milk. For use as raw materials for ice cream. The experimental. Research (Experimental Research) aims to study the appropriate amount of lecithin as an emulsifier in the power supplier. To the oil and sunflower seeds into the milk. Cream is the fat percentage 36-40 to study the appropriate amount of lecithin. Emulsifier to a power supplier to add butter to the milk. Cream is the fat percentage 36-40 and the studied cream produced. Raw materials for ice cream. The study conditions of stability cream (emulsion) of milk and sunflower oil that conditions. The stability of the cream at a temperature of 4, degrees Celsius and the state of conservation of the cream at a temperature. Of 4 degrees Celsius after sterilization by pasteurization. The lecithin 1 g and 2 hours at 0 2 4,,, and 6 24 homogeneous.? Conditions of constant temperature of four degrees Celsius cream after adding bubbles by hitting the lecithin 1 g and 2 hours 0 hours. Homogeneous, 2 4 6 and, 24 are not homogeneous. The study conditions of stability cream (emulsion) of milk with butter cream. That conditions of constant temperature of 4 degrees Celsius conditions the stability, of the cream at 4 ° C after sterilization. By pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles with a hit. The lecithin 1 g. H 0 homogeneous, 2 hours 4 6 and, 24 are not homogeneous. The use of lecithin G 2 h at 0 and 2 hours, homogeneous 4 6 and 24 are. Not homogeneous. The findings state that the stability of the cream that is commercially available. The steady state temperature. Of 4, degrees Celsius the cream of the cream stable condition at a temperature of 4 degrees Celsius after sterilization. By pasteurization. And the steady state temperature of 4 degrees Celsius cream after adding bubbles by hitting h 0 2 4,,, and 6 24 homogeneous.? Cream produced by the use of lecithin produced one gram of ice cream dishes out two studies on the adoption of a sample. Product features ice cream. The average accepted products ice cream,,,, cheese yogurt pineapple. The samples have recognized. Ice cream products using a cream with the market most average of 7.29 followed by, the cream (emulsion) of milk and sunflower. Oil and cream (emulsion) from milk and butter were 6.95 and 6.37 respectively. The ice cream products banoffee found that. The product acceptance ice cream (emulsion), from milk, to oil sunflower seeds the average, value, of 7.37 followed by a. Cream that is commercially available and cream (emulsion) of. Milk and butter average score of 7.13 and 6.84 respectively.Keywords: lecithin emulsifier emulsion ice-cream.