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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Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]
, 2013 The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS +28 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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Emulsions stabilised by whey protein microgel particles: Towards food-grade Pickering emulsions [PDF]
, 2014 We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt.
Binks, Bernard P. +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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Compartmentalization of incompatible reagents within Pickering emulsion droplets for one-pot cascade reactions [PDF]
, 2014 It is a dream that future synthetic chemistry can mimic living systems to process multistep cascade reactions in a one-pot fashion. One of the key challenges is the mutual destruction of incompatible or opposing reagents, for example, acid and base ...
Binks, Bernard P. +4 more
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Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles [PDF]
, 2016 © 2016 Elsevier Ltd The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO 3 ) particles.
Binks, Bernard P. +3 more
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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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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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