Follow‐up of the re‐evaluation of polyglycerol polyricinoleate (E 476) as a food additive
EFSA Journal, 2022 Polyglycerol polyricinoleate (PGPR, E 476) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS).
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
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Spray-Dried Animal Plasma as a Multifaceted Ingredient in Pet Food
Animals, 2023 Plasma is a co-product from pork and beef obtained during the processing of animals for human consumption. The spray-drying process maintains the solubility of spray-dried animal plasma (SDAP) and its nutritional and functional properties, making this ...
Ricardo Souza Vasconcellos +2 more
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Emulsion formation and stabilization by biomolecules: the leading role of cellulose [PDF]
, 2019 Emulsion stabilization by native cellulose has been mainly hampered because of its insolubility in water. Chemical modification is normally needed to obtain water-soluble cellulose derivatives.
Costa, C. +6 more
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Improving the in vitro bioaccessibility of β-carotene using pectin added nanoemulsions [PDF]
, 2020 The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems.
Ballesté Muñoz, Sara +4 more
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High Internal Phase Emulsions Preparation Using Citrus By-Products as Stabilizers
Foods, 2022 The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (
Joana Martínez-Martí +4 more
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Research Progress on Inhibition of Recrystallization of Ice Cream Crystals
Shipin gongye ke-ji, 2023 Ice cream has the characteristic of thermodynamic instability. During processing, storage, transportation, and sales, temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals, which leads to ...
Lei XUE +5 more
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Effects of food emulsifiers on gut microbiota [PDF]
BIO Web of ConferencesFood emulsifier is mainly used in processed food, which involves the production and use and food safety issues. In recent years, more and more people suffer from metabolic diseases, which makes people begin to pay attention to them and study them in ...
Liu Hanfei
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Molecules, 2023 Emulsion systems are widely used in various industries, including the cosmetic, pharmaceutical, and food industries, because they require emulsifiers to stabilize the inherently unstable contact between oil and water. Although emulsifiers are included in
So-Yeon Kim +3 more
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Supplementation of Exogenous Bile Acid, Emulsifier, and their Combination Enhance Nutrient Digestibility and Growth Performance Without Negatively Influencing Blood Metabolites of Commercial Broiler Chickens [PDF]
Brazilian Journal of Poultry ScienceThe objective of this experiment was to check the effect of supplementation with exogenous bile acid (BA), emulsifier (Em) and their blend on performance parameters, fat utilization, relative organ weights, and blood lipid profile in growing broilers.
N Iqbal +9 more
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Pickering emulsions stabilized by hydrophilic nanoparticles: in situ surface modification by oil [PDF]
, 2016 We propose a novel route for the stabilization of oil-in-water Pickering emulsions using inherently hydrophilic nanoparticles. In the case of dialkyl adipate oils, in situ hydrophobisation of the particles by dissolved oil molecules in the aqueous phase ...
Binks, Bernard P., Yin, Dezhong
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