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Oil-in-water emulsions are common in food products: Mayonnaise and Hollandaise sauces – these are oil-in-water emulsions stabilized with egg yolk lecithin, or with other types of food additives, such as sodium stearoyl lactylate; Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier
Meat emulsion is a two-phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus, they can be classified as oil-in-water emulsion.
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. Flavors Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors.
Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. [ 1 ] In Europe and internationally, many additives are designated with E numbers , while in the United States, additives in amounts deemed safe for human ...
Pages in category "Food emulsifiers" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. B. Brominated vegetable oil; C.
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).