Overview: Describes synthesis, commercial preparation, and analysis of food emulsifiers.Covers natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocoll.Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, a
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