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Showing 1 to 20 of 44 for “"Emulsifiers"”.
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Extrusion-cooking of wheat starch: effect of pH and emulsifiers
Call number: LD2668 .T4 1978 C32
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Extrusion-cooking of wheat starch: effect of pH and emulsifiers
Call number: LD2668 .T4 1978 C32
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Investigation into interactions between emulsifiers and wheat starch/wheat flour
… one approach to that goal has been the use of emulsifiers. Emulsifiers are surface-active agents, some of which improve specific properties of baked products. Two emulsifiers, sodium stearoyl lactylate (SSL) and oleyl lactylic acid (OLA) are similar in structure, the difference being the acid …
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Conversion of Switchgrass into Functional Carbon Materials and Food Emulsifiers
… rich in hemicellulose, was upcycled to natural emulsifiers. The produced emulsifier can stabilize oil-in-water emulsion and maintain its stability over 21 days. Overall, this study developed an intergrade process to produce high-performance hard carbon and natural emulsifiers from switchgrass. …
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Effect of Emulsifiers and Food Gum on Non Fat Ice Cream
… Treatments were prepared by adding the following emulsifiers at 3 levels to the base mix: monoglyceride and diglyceride with 52% alpha monoglyceride content (F) at 0.15 (Fl5), 0.20 (F20), and 0.25% (F25); monoglyceride and diglyceride with 72% alpha monoglyceride content (S) at 0.15 (S 15), 0.20 …
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Cellulose Nanocrystals as 'Green' Emulsifiers Stabilized Crude Oil in Water Emulsions
This study examines the ability of CNC to stabilize crude o/w Pickering emulsions. The effects of concentration of CNC, ionic strength of the aqueous phase, volume fraction of crude oil to water, and the presence of divalent ions on the stability of crude o/w emulsions were examined. Emulsions …
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Preparation of emulsifiers from pea and corn starches using octenyl succinic anhydride modification
… octenyl succinic anhydride (OSA) to prepare emulsifiers for enhanced industrial utilization. Pea starch (PS), normal corn starch (NCS), and waxy corn starch (WCS) were modified with 1%, 3% and 5% OSA (w/w, on a dry basis of starch, db). Native PS consisted of more amylose (41.5%) than NCS …
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Improving the Body, Texture, and Overall Quality of Low Fat Ice Cream with Emulsifiers
<p>Four emulsifiers at three levels each were tested in 2% low fat ice cream. Emulsifiers evaluated included: monoglyceride and diglyceride, polysorbate 80 blend; 40% alpha monoglyceride; 70% alpha monoglyceride; and lecithin. Use of emulsifiers produced desirable effects in low fat ice cream …
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Evaluating the Impact of an All-Vegetable Protein Supplement Containing Fat Emulsifiers and Probiotics on Broiler Performance
<p>Currently, several niche markets, such as organic and “all natural”, are marketed within the poultry industry. However, little research has been undertaken to determine the cost-effectiveness of poultry diets used to produce chicken within these markets. Specifically, the economics and resulting …
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Impact of emulsifiers on physical, sensory, and microstructural properties in formulated dark chocolate with an innovative educational approach
… in formulated dark chocolate. Three different emulsifiers were used in this study: soy lecithin, polyglycerol polyricinoleate (PGPR), and ammonium phosphatide. Chocolate was formulated with 0.2% or 0.5% emulsifier, conched/refined, tempered, and molded in the laboratory. Sample storage …
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The interactive effects of selected emulsifiers, enzymes, and a carbohydrate based fat substitute in a low fat muffin
Selected emulsifiers, enzymes, and a fat substitute were incorporated into a standard muffin recipe, and their effects were compared to a full fat counterpart. Physical and sensory data were reported at the 0.01 significance level. Physical tests indicated no significant differences (p>0.01) among …
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A study of a dormant spray containing different proportions of oil and dinitro-ortho-cyclo-hexl-phenol with emulsifiers varying in quantity and composition
… either in oil or water sprays with different emulsifiers, has on penetration, injury and effectiveness. Conclusions which may be drawn from the work discussed in this thesis are: (1) That the 50 per cent goulac and 50 per cent bentonite emulsifier used at the rate of 1.25 pounds per 100 …
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Response surface analysis of high fructose corn syrup cakes emulsified with sucrose esters and mono- and diglycerides
… hydrogenated vegetable shortening. Two different emulsifiers were used: sucrose esters (SE) or mono- and diglycerides (MDS). Nine different treatment variations were evaluated, which differed according to the level of HFCS (0, 50, and 100%) and the choice of emulsifier (none, MDG, and SE). …
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Toxicity and toxicokinetics of fenvalerate in fish
<p>The influence of emulsifiers and toxicokinetics on the lethality of pyrethroid insecticides to fish was examined using fenvalerate as a model compound;Flow-through acute toxicity testing with technical grade and a 30% active ingredient emulsifiable concentrate (EC) formulation of the insecticide …
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Surface chemical aspects of microbubble flotation
… have been conducted. Also, the effect of oil emulsifiers on the zeta potential of oil droplets has been studied. In general, oil droplets are negatively charged and negative zeta potential is reduced with the addition of nonionic and cationic surfactants. On the other hand, the negative charge …
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Factors Affecting Body, Texture, and Water Holding Capacity of a New Low-Fat Spread-Type Dairy Product
… is to use a combination of added stabilizers and emulsifiers to maintain a proper stability in many finished products, such as ice cream. The actions of stabilizers and emulsifiers are often closely interlinked. Generally speaking, and it is true for many dairy products, the more emulsifiers are …
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Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing
… fats mixture. Low concentration additions of the emulsifiers, soya lecithin (phosphatidylcholine), polyglycerol polyricinoleate (PGPR) or monoolein, were used to alter the interactions between the hydrophilic sugar particles. In a dispersion of 70 wt% sugar and 0.3% of lecithin, approximately …
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Performance of Ingredients in a Soybean Whipped Topping
… a blend of hydrophilic and hydrophobic emulsifiers gave the best overrun and stiffness. The soybean model gave comparable performance to commercial caseinate whipped toppings.
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Dairy ingredients-based emulsions and beta-carotene delivery
… initial droplet size, oil phase compositions, emulsifiers, and water phase compositions. A representative lipophilic bioactive nutrient, β-carotene, was encapsulated into these model emulsions. Emulsion properties, and the in vitro digestion, release, bioaccessibility and absorption by …
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