# name
Stabilization of smoothies with emulsifiers, thickeners and gelling agents

# metadata.dc.description[].value
Treballs Finals de Grau d'Enginyeria Química, Facultat de Química, Universitat de Barcelona, Curs: 2013-2014, Tutors: Carme González i José María Gutiérrez

# metadata.dc.description.abstract[].value
Nowadays, animal milk is the most common in the dairy field, although alternative milks have been increasing its presence due to intolerance to animal milk.
Vegetables milk and derivatives do not contain vegetables themselves, since they are removed from the product once milk is extracted from the vegetable. Thus, the vegetable properties are wasted. For example, nuts contain omega-3 fatty acids, complex B vitamins, E vitamins and minerals such as magnesium, potassium and phosphor.
Regarding this new society demand, it could be interesting to find an innovative and healthy substitute for animal milk and, furthermore, make the most of vegetables properties: a nuts smoothie. The main problem is that a smoothie is an aqueous dispersion of solid and fat particles that tends to present sedimentation of solid particles and creaming of fat globules. For this reason, the aim of this project is to stabilize an aqueous dispersion of nuts powder...

# metadata.dc.source[].value
Treballs Finals de Grau (TFG) - Enginyeria Química

# metadata.dc.title[].value
Stabilization of smoothies with emulsifiers, thickeners and gelling agents

# metadata.dc.title.alternative[].value
Estabilització de batuts amb emulgents, espessants i gelificants