Egg-free mayonnaise is expected to contain soya or pea protein instead of lecithin in egg yolk as emulsifying agent to stabilize oil droplets in water.
12.
Listed uses include : anticaking agent, defoaming agent, stabilizer, adsorbent, carrier, conditioning agent, chillproofing agent, filter aid, emulsifying agent, viscosity control agent, and anti-settling agent.
13.
The key role of emulsifying agents in Easy Cheese is to create a uniform cheese spread by altering the structure of casein micelles in the cheese.
14.
The egg secretion is a mixture of the Dufour's gland secretion and nectar consisting of fructose and water, using palmitic acid salt as an emulsifying agent.
15.
However, when the oil droplets are coated with emulsifying agent, electrostatic repulsive force is introduced among the oil droplets which keeps the droplets from coming together.
16.
Emulsifying agent ( lecithin ) used in mayonnaise are able to suspend oil droplets in water because it lowers the interfacial tension ? between oil and water.
17.
Some of the corn oil is broken down into emulsifying agents ( monoglycerides and diglycerides ), while bonding of the corn proteins to each other is also facilitated.
18.
Some of the corn oil is broken down into emulsifying agents ( monoglycerides and diglycerides ), while bonding of the maize proteins to each other is also facilitated.
19.
Sorbitan is primarily used in the production of surfactants such as polysorbates; which are important emulsifying agents, with a total annual demand of more than 10000 tons in 2012.
20.
This is because it is more favorable for the emulsifying agent to be at an interface so reducing the interfacial area requires expending energy to return the emulsifying agent to the bulk.
