Essays about: "Terese Bergecliff"

Found 1 essay containing the words Terese Bergecliff.

  1. 1. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

    University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Author : Terese Bergecliff; [2016]
    Keywords : Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

    Abstract : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. READ MORE