Market Potentials for Modified Edible Fats and Oils (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Market Potentials for Modified Edible Fats and Oils

An emulsifier, or surface active agent as it frequently is called, is used to permit water and oil to be mixed smoothly together, by suspending fine droplets of one within the other0 The term emulsion has been extended in trade and industry to include most suspensions of solids in liquids0 Food and industrial markets for products that use this phenomenon take over 450 million pounds of emulsifiers each year0 Products that need emulsifiers range from bakery products to cosmetics and pharmaceuticals.

The results obtained from the oil and water mixture, or solid in liquid suspension, vary depending upon the particular end-product in which the emulsifier is used0 In bakery products, for example, emulsifiers are used to control volume, uniformity, and fineness of grain, and to reduce the rate of staling or crumb hardening, In ice cream, on the other hand, emulsifiers are used to reduce the Sizes of ice crystals and air bubbles. This diversity of benefits creates a market for many different emulsifiers, each With its own unique advantages and disadvantages0 In some products, one emulsifier may be substituted for another, while in other products, one emulsifier may be clearly superior to the other.

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