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Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature

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Advances in High Pressure Bioscience and Biotechnology

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Abstract

Cream caramels are obtained with good functional properties by applying pressures of 450 MPa at -15 °C, but not at 50 °C.

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References

  1. Knorr, D. et al., 1992. pp. 211–217. In C. Balny, R. Hayashi, K. Heremans, and P. Masson (Eds.), High pressure and biotechnology. Colloque INSERM/John Libbey Eurotext Ltd., London.

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  2. Cheftel, J.C. 1992. Effects of high hydrostatic pressure on food constituents: an overview, pp. 195–209. In C. Balny, R. Hayashi, K. Heremans and P. Masson (Eds.), High pressure and biotechnology. Colloque INSERM/John Libbey Eurotext Ltd., London.

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  3. Kanaya, H. et al., 1992. Density variation in a heat and pressure-treated egg white during gel-to-glass-like transition. Jpn. J. Appi. Phys. 31, 3754–3758.

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  4. Van Camp, J. and Huyghebaert, A. 1995. High pressure-induced gel formation of a whey protein and haemoglobin protein concentrate. Lebens-Wissen und Techn. 28, 111–117.

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  5. Ponce, E. et al., 1996. Texture and microstructure of egg gels formed under high hydrostatic presure at low temperature. In Proceedings of high pressure processing of food congress. Cologne, November 6–9.

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Author information

Authors and Affiliations

  1. Tecnologia dels Aliments, Ce.R.T.A. Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193, Bellaterra, Spain

    E. Ponce, E. Beitrán, E. Sendra, M. Mor-Mur, B. Guamis & R. Pla

Authors
  1. E. Ponce
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  2. E. Beitrán
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  3. E. Sendra
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  4. M. Mor-Mur
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  5. B. Guamis
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  6. R. Pla
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Editor information

Editors and Affiliations

  1. Section Physical Chemistry, University of Heidelberg, Institute for Pharmaceutical Technology and Biopharmacy, Im Neuenheimer Feld 346, D -69120, Heidelberg, Germany

    Horst Ludwig

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© 1999 Springer-Verlag Berlin Heidelberg

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Ponce, E., Beitrán, E., Sendra, E., Mor-Mur, M., Guamis, B., Pla, R. (1999). Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_76

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  • DOI: https://doi.org/10.1007/978-3-642-60196-5_76

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-64300-2

  • Online ISBN: 978-3-642-60196-5

  • eBook Packages: Springer Book Archive

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