Citation:
Nissim Garti, Madar, Zecharia , and Sternheim, Boaz. . 1995. “Fenugreek Saponins As Food Emulsifiers.”.
Abstract:
Fenugreek saponins have improved properties as compared to soybean saponins when used as emulsifiers. Thus, comestible products may contain emulsifying fenugreek saponins selected from tigogenin, neotigogenin, gitogenin, neogitogenin, diosgenin, yamogenin, yuccagenin, and lilagenin. [on SciFinder(R)]