On July 31, 2021, Bareen, Mohammed A.; Joshi, Sukirti; Sahu, Jatindra K.; Prakash, Sangeeta; Bhandari, Bhesh published an article.Synthetic Route of 585-88-6 The title of the article was Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties. And the article contained the following:
This study investigates the 3D printability of heat acid coagulated milk (HACM) semi-solids for manufacturing of dairy sweetmeats. Composite HACM semi-solids formulations comprising different concentrations of whey protein isolate (WPI) and maltitol (MT) were prepared and their rheol., microstructural, and textural properties were analyzed and linked to their printability. The study illustrated that at the same level of total solids in the formulations, an increase in the concentration of MT above 2% (weight/weight) decreased the yield stress from 1309 ± 0.40 to 938 ± 0.45 Pa, and the recovery index from 95.4 to 77.17% while the increased concentration of WPI above 2% enhanced the recovery index, complex modulus (G*) and gel strength significantly (p < 0.05). The 3D printing (3DP) demonstrated that the formulation with WPI:MT = 4:2 exhibited the best dimensional stability and shape retention in the printed constructs where the firmness and adhesiveness values of the formulation were 8 N and 2 N, resp. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Synthetic Route of 585-88-6
The Article related to dimensional printability heat acid coagulated milk cheese microstructure texture, Food and Feed Chemistry: Dairy Products (Including Butter) and other aspects.Synthetic Route of 585-88-6
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