Ads
related to: food emulsions examples
Search results
Results from the WOW.Com Content Network
Water-in-oil emulsions are less common in food, but still exist: Butter – an emulsion of water in butterfat; Margarine; Other foods can be turned into products similar to emulsions, for example meat emulsion is a suspension of meat in liquid that is similar to true emulsions.
This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion , or aggregation used in food preparation or eaten directly as a spread . [ 1 ] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use.
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
Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products. Spreads are added to ...
Commonly invert emulsions look much like a paste or thick cream and typical examples are mayonnaise, margarine (especially "low-fat" grades of margarine), pharmaceutical ointments, and cosmetic "creams". Emulsion inversion differs from emulsion breaking in that a breaking emulsion tends to separate the two phases into un-emulsified continuous ...
Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger than 50 μm in diameter and thus do not conform to one of the requirement of a classical emulsion. [1] Common examples of meat emulsions include bologna, frankfurters, sausages, and meatloaf. [2]
Due to the unstable nature of emulsions, surfactants or emulsifiers are required to stabilize the final product to achieve longer shelf life. [6] Common applications of emulsions include food, pharmaceuticals and lubricants. Some examples of food emulsions are milk, mayonnaise, butter, and ice cream.
Lipid emulsion or fat emulsion refers to an emulsion of fat for human intravenous use, to administer nutrients to critically-ill patients that cannot consume food. It is often referred to by the brand name of the most commonly used version, Intralipid , which is an emulsion containing soybean oil , egg phospholipids and glycerin , and is ...
Ads
related to: food emulsions examples