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Processing of dairy ingredients by ultrasonication

UNSPECIFIED (2009) Processing of dairy ingredients by ultrasonication WO2009/079691 A1.

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The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonication alone at a frequency below 213 kHz. It further includes the use of heating dairy ingredients to a temperature above 65°C followed by ultrasonication at a frequency below 213 kHz, or with simultaneous ultrasonication. This treatment is shown to increase the heat stability of the final product.

Item Type: Patent
Subjects : Chemical and Process Engineering
Divisions : Surrey research (other units)
Authors :
Ashokkumar, M
Kentish, S
Zisu, B
Martin, P
Augustin, MA
Date : 2 July 2009
DOI : WO2009/079691 A1
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 19 Aug 2016 13:46
Last Modified : 31 Jul 2020 12:05

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