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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.
Nagasari or kue pisang, a traditional steamed cake made from rice flour, coconut milk and sugar and filled with slices of banana. [21] Putu, green pandan-colored rice flour filled with coconut sugar and steamed in bamboo cylinder. Serabi, a type of pancake made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
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An emulsifier is a substance that stabilizes an emulsion by reducing the oil-water interface tension. Emulsifiers are a part of a broader group of compounds known as surfactants , or "surface-active agents". [ 21 ]
Sorbitan monostearate is used in the manufacture of food and healthcare products as a non-ionic surfactant with emulsifying, dispersing, and wetting properties. [citation needed] It is also employed to create synthetic fibers, metal machining fluid, and as a brightener in the leather industry.
Polysorbate 80 is a surfactant and solubilizer used in a variety of oral and topical pharmaceutical products.. Polysorbate 80 is also an excipient that is used to stabilize aqueous formulations of medications for parenteral administration, and used as an emulsifier in the making of the antiarrhythmic amiodarone. [9]
The fewer free hydroxyl groups and the more lipophilic fatty acids, the less hydrophilic the resulting sucrose ester becomes. Sucrose esters' HLB values can range from 1-16. Low HLB (3.5-6.0) sucrose esters act as a water-in-oil emulsifier while high HLB (8-18) sucrose esters act as an oil-in-water emulsifier. [1]
A cake traditionally made with a pound each of its four main ingredients (flour, butter, eggs, and sugar); today, ingredient proportions vary. Princess cake: Sweden: A cake with alternating layers of sponge cake and whipped cream followed a layer of fresh raspberries and a layer of custard; all these layers are topped with a layer of marzipan.
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