Food Structure
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Abstract
Age thickening and gelation of an Infant formula was Induced by applying high pressure homogenization prior to in-can sterilization. The Initial viscosity of the preparation increased with Increasing homogenization pressure. Thickening rate upon storage, as monitored by viscosity changes, was also proportional to the pressure applied during homogenization. Optical and electron micrographs of 6 month-old samples showed evidence of aggregation. The effect of dissociating agents on the viscosity and microstructure of these samples suggested a contribution of hydrogen bonds and calcium bridges to the gel integrity. The alteration of the mineral balance of aged samples also Indicated a gel strengthening effect by the colloidal calcium phosphate.
Recommended Citation
Pouliot, Y.; Britten, M.; and Latreille, B.
(1990)
"Effect of High-Pressure Homogenization on a Sterilized Infant Formula: Microstructure and Age Gelation,"
Food Structure: Vol. 9:
No.
1, Article 2.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol9/iss1/2