Wahlgren et al., 2015 - Google Patents
Formulation of emulsionsWahlgren et al., 2015
View PDF- Document ID
- 14382397102655471356
- Author
- Wahlgren M
- Bergenståhl B
- Nilsson L
- Rayner M
- Publication year
- Publication venue
- Engineering aspects of food emulsification and homogenization
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Snippet
In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired …
- 239000000839 emulsion 0 title abstract description 280
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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