Food emulsifiers: Surface activity, edibility, manufacture, composition, and application

摘要: Food emulsifiers are indispensable ingredients in most processed foods containing fats and oils. Terms like surface activity edibility have a special relevance to described. may be grouped according different aspects. In this paper they described from the viewpoint of their origin, attention is given monoglyceride derivatives, such as lactylated monoglycerides, glycerol-free fatty acid well monodiglycerides distilled monoglycerides. The mesomorphic behavior aqueous emulsifier systems mentioned, certain production aspects food emulsifiers, including distillation given.