Essays about: "Emulsifier"

Showing result 1 - 5 of 10 essays containing the word Emulsifier.

  1. 1. Attempt to increasing freshness in gluten-free tin bread by adding distilled monoglycerides, α-amylase and glucose oxidase

    University essay from SLU/Department of Molecular Sciences

    Author : Alies Hellsten; [2019]
    Keywords : Emulsifier; α-amylase; glucose oxidase; gluten-free bread; freshness;

    Abstract : The market for gluten-free products is still developing and producers seek to offer consumers products as close to standard market products as possible. Therefore, product development of textural and sensory issues in gluten-free bread is crucial for the industry. READ MORE

  2. 2. Enzyme-aided production of lipid emulsifiers from side-streams of the food industry: rapeseed press cake and oat oil

    University essay from Lunds universitet/Bioteknik (master)

    Author : Renske Bouma; [2017]
    Keywords : Lipid emulsifiers; enzymes; side-streams food industry; rapeseed press cake; oat oil; Technology and Engineering;

    Abstract : The goal of this thesis project was to utilize side-streams of the food industry, namely rapeseed cake and oat oil, by enzyme-aided production of lipid emulsifiers. The first objective was to extract lipids from the rapeseed press cake and increase protein yield, by adding an enzymatic step to the already existing protein extraction procedure developed by the food department of Lund University. READ MORE

  3. 3. Preparation and process optimization of encapsulating cellulose microspheres

    University essay from KTH/Skolan för kemivetenskap (CHE)

    Author : Sofia Abdi; [2015]
    Keywords : cellulose; microsphere; biopolymer; encapsulation; dispersing agent;

    Abstract : Microspheres are spherically shaped particles within the size range of 1-1000 μm in diameter.Due to the their small size and round shape, microspheres show many advantages in variousapplications such as pharmaceuticals, composites and coatings. READ MORE

  4. 4. Building texture - the impact of mixing and recipe parameters on mayonnaise quality

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Ida Andersson; [2015]
    Keywords : livsmedelsteknologi; food technology; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Mayonnaise is an oil in water emulsion with a high oil content dispersed in a continuous water phase. The egg is used as the emulsifier, which stabilizes the oil droplets in the continuous phase. The objective was to increase the knowledge of the mayonnaise production process and its impact on the mayonnaise quality. READ MORE

  5. 5. Makroalger och deras användning som livsmedel och livsmedelstillsatser

    University essay from SLU/Dept. of Food Science

    Author : Mirjam Öhman; [2014]
    Keywords : makroalger; tång; livsmedel; livsmedelstillsatser;

    Abstract : Makroalger är ett annat ord för tång. Tång som livsmedel har traditionellt sett an-vänts i kustområden på flera platser i världen. I asiatiska länder har den använts länge och det är fortfarande där den används allra mest. READ MORE