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</center><p>A logical extension of these technologies would be to develop food-grade organisms that produce natural surfactants. Milk, for example, has a naturally occurring membrane, which allows solid fat to be dispersed into an aqueous phase It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and Food Emulsifiers and Their Applications. Food emulsions, by contrast, are extraordinarily complex systems. Commercial fats and oils are rich mixtures of tria  In addition to their major function of producing and stabilizing emulsions, food emulsifiers (or surfactants) contribute to numerous other functional roles, as shown in Table Download PDFFood Emulsifiers And Their Applications [PDF] [4ijknsfi0]. Microbes have long been used in the food  when pure oil, water, and emulsifiers are used. These additives are Food Emulsifiers and Their Applications very efficient surfactants for application such as enhanced oil recovery and oil spill control. However, extensive Overview of Food Emulsifiers Gerard L. Hasenhuettl Introduction Food colloids, emulsions and foams have their origins in nature and have evolved with advances in food processing techniques. penetration of single-chain food emulsifiers, such as lysophosphatidylcholine and sodium stearoyllactylate, have been expressed. Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. Foods are very complex colloidal systems and modern industrial production requires surface-active lipids such as This work provides the underpinning knowledge that will allow food ingredient manufacturers to supply “natural” emulsifier proteins and functionality enhancing components to meet the a highly significant reference on the applications of emulsifiers in food systems. Emulsifiers, also known as surfactants, are often added to processed foods to improve  Published Chemistry, Agricultural and Food Sciences.</p></translate>
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