Crystallization properties and lyotropic phase behavior of food emulsifiers: Relation to technical applications.

Citation:

Niels. Krog. 2001. “Crystallization Properties And Lyotropic Phase Behavior Of Food Emulsifiers: Relation To Technical Applications.”. In Cryst. Processes Fats Lipid Syst., Pp. 505–526. Marcel Dekker, Inc.

Abstract:

A review discusses the crystn. properties of mixed fatty acid monoglycerides and their org. acid esters. The phase behavior of com. food emulsifiers, primarily monoglycerides and their derivs., is also discussed. The formation of liq. cryst. structures in aq. systems is essential for interactions with carbohydrates or proteins, and it facilitates foam formation in aerated foods. Knowledge of the phys. properties of polar lipids is a major consideration in selecting the optimal emulsifier, or combinations, for a given application in the food industry as well as other tech. applications. [on SciFinder(R)]

Last updated on 05/27/2020