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The application of freeze dried hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC) as stabilizers in peanut butter were investigated. These cellulose derivatives were dispersed in water and subsequently freeze dried and chopped to produce a stabilizer that is able to absorb high amounts of oil. Without this templating approach, HPMC and MC had no effect on peanut butter stability and texture...
The partial and full substitution of icing shortening with freeze dried hydroxypropyl methylcellulose (HPMC) and methylcellulose (MC) structured canola oil in sandwich cookie cream was investigated. The cellulose derivatives were prepared using a foam templating approach and incorporated as a shortening replacer in food applications. Treatments were formulated with a 40 wt% fat component and 60 wt%...
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