Essays about: "Emulsifier"

Showing result 16 - 18 of 18 essays containing the word Emulsifier.

1. 16. Efficiency of liposomal and micellar emulsifiers during homogenization

   University essay from Lunds universitet/Kemiska institutionen

   Author : Ellen Sunneskär; [2012]
   Keywords : Nanokemi; Chemistry;

   Abstract : The coalescence of emulsion droplets during the homogenization process is governed by the emulsifier adsorption rate. This is in turn affected by the size and shape of the adsorbing molecule which can be dependant of the aggregation states. READ MORE

3. 17. The Freeze-Thaw Stability of Mayonnaise and the Effect of Octenyl Succinic Anhydride ModifiedStarch as Emulsifier

   University essay from Institutionen för naturvetenskap, NV

   Author : Annica Höckergård; [2011]
   Keywords : ;

   Abstract : Mayonnaise is a very popular food emulsion, traditionally made out of water, oil, hen egg yolk and vinegar, throughout the world. However, the quality is often reduced by separation when exposed to environmental stress, such as freeze-thawing which is an issue during transportation through regions of varying climates. READ MORE

4. 18. Modifierad stärkelse i livsmedel : en översikt över kemiska modifikationer

   University essay from SLU/Dept. of Food Science

   Author : John Bylund; [2011]
   Keywords : stärkelse; modifierad; kemisk modifiering; enzymatisk modifiering; fysikalisk modifiering;

   Abstract : Olika typer av stärkelse är mycket viktiga råvaror i livsmedelstillverkning, inte bara som energirik kolhydrat utan även som en tillsats för att reglera livsmedels textur och viskosi-tet. Modifierad stärkelse kan tillverkas med hjälp av en rad olika kemiska, enzymatiska och fysikaliska metoder. READ MORE