Use of gases in dairy manufacturing: a review

Adhikari, B, Truong, T, Bansal, N and Bhandari, B 2017, 'Use of gases in dairy manufacturing: a review', Critical reviews in food science and nutrition, pp. 1-13.

Document type: Journal Article
Collection: Journal Articles

Title Use of gases in dairy manufacturing: a review
Author(s) Adhikari, B
Truong, T
Bansal, N
Bhandari, B
Year 2017
Journal name Critical reviews in food science and nutrition
Start page 1
End page 13
Total pages 13
Publisher Taylor & Francis Inc.
Abstract Use of gases (air, carbon dioxide and nitrogen) has been practiced in the manufacture of dairy products (i.e., ice cream, whipped cream and butter) to improve their texture, mouthfeel and shelf-life extension. Many attempts have also been made to incorporate other gases such as hydrogen, nitrous oxide, argon, xenon, and helium into the dairy systems for various product functionalities such as whipping, foaming, texture, aroma enhancement, and therapeutic properties. The gases can be dissolved in aqueous and fat phases or remain in the form of bubbles stabilized by protein or fat particles. The gas addition or infusion processes are typically simple and have been used commercially. This review focuses on the use of various gases in relation to their individually physical properties along with their specific roles in manufacturing and controlling quality of dairy products. It also recaps on how gases are included in the dairy systems. The information is important in understanding of addition of specific gas(es) into food systems, particularly dairy products, that potentially provide intervention opportunities for modifying and/or creating innovative food structures and functionalities.
Subject Food Processing
Food Sciences not elsewhere classified
Keyword(s) Gaseous solubility
stabilized bubbles
therapeutic dairy products
DOI - identifier 10.1080/10408398.2017.1333488
Copyright notice © 2017 Taylor & Francis Group, LLC
ISSN 1040-8398
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