Research of application of soybean protein in the non- dairy creamer

XU Zhen- bo; WANG Xing-guo

doi:10.13386/j.issn1002-0306.2015.03.052

XU Zhen- bo, WANG Xing-guo. Research of application of soybean protein in the non- dairy creamer[J]. Science and Technology of Food Industry, 2015, (03): 289-292. DOI: 10.13386/j.issn1002-0306.2015.03.052

Citation:

Research of application of soybean protein in the non- dairy creamer

Graphical Abstract

Abstract

Abstract

The solubility of Soybean Protein( SBP) were studied.The effects of SBP substituting for imported sodium caseinate application in the non- dairy creamer on the efficiency of microcapsules,bulk density,mouthfeel,glossiness and beany flacor were also studied. Results showed that the solubility of SBP was better than sodium caseinate.The SBP can be used in the non- dairy creamer product.The non- dairy creamer containing injected SBP to 30% substitute for imported sodium caseinate had good quality,there were no significant difference with the non- dairy creamer uncontaining SBP.

FullText(HTML)

References (0)

Supplements (0)

Cited By

Science and Technology of Food Industry

Research of application of soybean protein in the non- dairy creamer

Abstract

Catalog

Export File

Citation

Format

Content