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Food emulsifiers.

Ramanatham, G. (1981) Food emulsifiers. Indian Food Packer, 35 (3). 46-52, 20 ref..

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Abstract

Aspects discussed include: functions of emulsifiers; formation of emulsion; solubility of emulsifier; food emulsifiers; stability of emulsions; liquid crystals; protein emulsions; equipment used for emulsification: mixers, pressure homogenizers, colloid mill, and ultrasonic devices; and various types of food emulsions used in the food industry.

Item Type: Article
Uncontrolled Keywords: EMULSIFIERS-; foods, emulsifiers for
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2021 09:22
Last Modified: 15 Feb 2021 09:22
URI: http://ir.cftri.res.in/id/eprint/6810

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