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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers
crystallinity modified starches extrudate complexes
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2015/10/9
Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a tw...
Effects of Small and Large Molecule Emulsifiers on the Characteristics of β-Carotene Nanoemulsions Prepared by High Pressure Homogenization
nanoemulsion emulsifiers β-carotene
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2010/2/1
Oil-in-water (O/W) nanoemulsion allows the preparation of lipophilic nutrients such as carotenoids in liquid form, which may improve their bioavailability and broaden applications. In the present stud...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
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2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Effect of Emulsifiers on the Body and Texture of Low Fat Ice Cream
low fat ice cream emulsifiers ice crystals
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2008/3/28
Four emulsifiers at three levels each were evaluated in low fat ice creams (2% fat). Emulsifiers were a polysorbate 80 blend with monoglycerides and diglycerides, 40% -monoglyceride, 70% -monoglycerid...