Study Findings on Food Research Are Outlined in Reports from Palacky University Olomouc (Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products).

A recent study conducted by researchers at Palacky University Olomouc in the Czech Republic examined the physico-chemical properties of various plant-based cream products as alternatives to dairy cream. The study focused on the effects of different emulsifiers on the viscoelastic behavior, color profile, and colloidal stability of the cream products. The results showed that the addition of mono- and diglycerides modified the viscoelastic behavior of the creams, while lecithin emulsifier had a different effect on rice cream. The study also found that the emulsifiers did not significantly affect the color profile of the creams. Further details of the study can be found in the journal article "Plant-Based Emulsions as Dairy Cream Alternatives: Comparison of Viscoelastic Properties and Colloidal Stability of Various Model Products." [Extracted from the article]

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