![]() Kim M et al (2009) Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production. Jin Y-G, Huang D, Ding T, Ma M-H, Oh D-H (2013) Effect of phospholipase A 1 on the physicochemical and functional properties of hen’s egg yolk, plasma and granules. Prepared in cooperation with the United Egg Association and American Egg Board: Annex G: Marcel Dekker, New York, pp 361–412įroning GW, Peters D, Muriana P, Eskridge K, Travnicek D, Sumner S (2002) International egg pasteurization manual. In: Larsson K, Friberg S (eds) Food emulsion, 3rd edn. Prog Colloid Polym Sci 135:48–56įederal Register (2011) 21 CFR Section 169 Part 150įord L et al (1997) Dressings and sauces. Food Hydrocolloids 23:1366–1373ĭokic P et al (2008) Colloidal characteristics and emulsifying properties of OSA starches. J Colloid Interface Sci 145:390–395ĭaimer K, Kulozik U (2009) Effect of pla2 on emulsion properties. J Food Sci 63:39–43Ĭourthaudon JL, Dickinson E, Dalgleish DG (1991) Competitive adsorption of β-casein and nonionic surfactants in oil-in-water emulsions. Nature 519:92–96Ĭornec M, Wilde PJ, Gunning PA, Mackie AR, Husband FA, Parker ML, Clark DC (1998) Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface. Colloids Surf B: Biointerfaces 76:192–198Ĭhassaing B et al (2015) Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Colloids Surf B: Biointerfaces 76:186–191īuxmann W et al (2010b) Phospholipase D-part 2. US Patent US5672699Aīuxmann W et al (2010a) Phospholipase D-part 1. Acta Period Technol (APTEFF) 46:1–18īillmers R, Mackewicz V (1995) Process for preparation of hydrophobic starch derivatives. J Agric Food Sci 51:2283–2287īarać MB et al (2015) Techno-functional properties of pea (Pisum sativum) protein isolates-a review. Springer, New Yorkīao J et al (2003) Physical properties of octenyl succinic anhydride modified rice, wheat and potato starches. In: Hasenhuettl GL, Hartel RW (eds) Food emulsifiers and their applications. Food Hydrocolloids 14:327–335īergenstahl B (2019) Physicochemical aspects of an emulsifier functionality, Chapter 6. J Agric Food Sci 93:2871–2880Īnton M et al (2000) Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state. Springer, Berlin, pp 13–16Īnton M (2013) Egg yolk: structures, functionalities and processes. In: Huopalahti R, López-Fandiño R, Anton M, Schade R (eds) Bioactive egg compound. Īnton M (2007) High-density lipoproteins (HDL) or lipovitellin fraction. KeywordsĪndres-Brull M (2016) The quest for natural emulsifiers, Leatherhead Food Research White Paper, pp 1–5. ![]() Some of these alternatives include polysorbate 60, a variety of plant sourced proteins as well as hydrophobically modified starch. Although egg yolks have proven to be robust emulsifiers for the dressing category, there are consumer segments that prefer egg alternatives to address allergic, vegan or other dietary needs. ![]() The use of food-grade synthetic emulsifiers have since peaked and given way to naturally occurring sources such as egg and plant protein systems due to consumer preferences for less “chemical” sounding names on product labels. Prevention of phase separation is accomplished by decreasing droplet size, increasing aqueous phase viscosity, and packing oil droplets in close proximity by using high phase volumes of oil where appropriate. This effort involved developments in processing technology as well as the inclusion of additives such as emulsifiers and preservation agents to extend shelf life in terms of product safety (microbiological growth and spoilage) and stability (phase separation). To address subsequent consumer demand for already prepared sauces and dressings, the processed food industry responded with longer shelf-life products. By the early twentieth century dressings and sauces were prepared by home cooks, chefs and local food suppliers for immediate use. ![]()
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