Emulsifiers as reducer of fat in foodstuffs
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2015, Vol 3, Issue 4
Abstract
Emulsion includes a non-homogenous system composed of two non-immiscible liquid where one distributed in form of droplets with 0.1µm. Emulsifiers create a thin layer on the surfaces which increases dough viscosity through hydration and created structures (come from polysaccharides or proteins) softens. This article reviews the affection of emulsifiers, the most softening effects on biscuit dough related to succinic acid, poly glycerol esters; tartaric acid has average affection on biscuit softening, while lactic acid has no affection on biscuit softening. Using of emulsifiers leads to reduce fat and oil using in ice cream as well.
Authors and Affiliations
Shilan Rashidzadeh, Seyyed Omolbanin Sharifi Gharbi, Zahra Darjani, Mohammad Ali Shariati
Keywords
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