Wednesday, November 24, 2010

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IMK221 - Foods Emulsifier

Food emulsions have existed since long before people began to process food for distribution and consumption. Milk, for example, is a natural emulsion. Natural emulsions, however, are inherently unstable. Fresh, unhomogenized milk, or coconut milk, can easily separated into two layers (fat/cream layer and water). Processed food emulsions such as margarine, butter, yogurt, mayonnaise, etc. require stable emulsion to have a reasonable long shelf life. Come food emulsifiers to the rescue!

Food emulsifiers have been recognized for their ability to stabilize emuslions during processing and storage. Natural emulsifiers, such as egg and milk proteins were the first to be utilized. Modern processing of vegetable oils (such as soybean and palm oil) produced by-products (fatty acids, phospholipids) which led to the development of synthetic food emulsifiers (such as mono- and diglycerides).

Learn more about food emulsifiers in this article, "Emulsifier Applications".

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Emulsifier note: Download

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