TOWARDS MORE NATURAL EMULSIFIERS

被引：58
作者：
DICKINSON, E
机构：
[1] Eric Dickinson is at the Procter Department of Food Science, University of Leeds, Leeds
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 10期
关键词：
D O I：
10.1016/0924-2244(93)90103-H
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Processed foodstuffs typically exist in the form of complex, multiphase, multicomponent colloidal systems. The key molecules that facilitate the formation and stabilization of these structures during processing are called 'emulsifiers'. The role of emulsifiers is essential for the successful formulation of many food emulsion products such as ice cream, mayonnaise, margarine and lowfat spreads. This article reviews the various chemical types of emulsifiers and considers the balance between 'natural' and 'synthetic' emulsifiers available to the food technologist today. The difficulties of moving towards a greater use of natural emulsifiers in food or nonfood emulsion formulations are briefly indicated.
引用
收藏
页码：330 / 334
页数：5
相关论文
共 49 条
[1]  
Adler-Nissen J., 1986, ENZYMIC HYDROLYSIS F
[2]  
[Anonymous], 1992, INTRO FOOD COLLOIDS
[3]   PHYSICOCHEMICAL PROPERTIES OF ENZYMATICALLY MODIFIED GELATIN AS A PROTEINACEOUS SURFACTANT [J].
ARAI, S ;
WATANABE, M ;
FUJII, N .
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (07) :1861-1866
[4]  
ARAI S, 1988, SDV FOOD EMULSIONS F, P189
[5]   EFFECT OF MOLECULAR ARCHITECTURE ON POLYMER SURFACE-ADSORPTION [J].
BALAZS, AC .
ACCOUNTS OF CHEMICAL RESEARCH, 1993, 26 (02) :63-68
[6]  
Becher P., 1985, ENCY EMULSION TECHNO, V2, P425
[7]   THE FUTURE-IMPACT OF INDUSTRIAL LIPASES [J].
BJORKLING, F ;
GODTFREDSEN, SE ;
KIRK, O .
TRENDS IN BIOTECHNOLOGY, 1991, 9 (10) :360-363
[8]   Creaming and flocculation in emulsions containing polysaccharide [J].
Cao, Yunhong ;
Dickinson, Eric ;
Wedlock, David J. .
FOOD HYDROCOLLOIDS, 1990, 4 (03) :185-195
[9]  
COLLINS-GOLD L C, 1990, Advanced Drug Delivery Reviews, V5, P189, DOI 10.1016/0169-409X(90)90016-L
[10]  
DALGLEISH DG, 1991, ROY SOC CH, V82, P113, DOI 10.1533/9781845698331.113
12345