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| vinaigrette recipe, personal finance book reviews, chefs, baby, books, vegetarian, bay area, hommus, plump babes , work at home jobs, sexy plump , ctc, online store, puppy, fiber, a, | Egg yolk provides a safe emulsification process from the technological point of view and is suitable for emulsified sauces containing up to 80% oil. Nowadays, health and religious claims have raised the diapers need for alternative emulsifiers in dressings and mayonnaises, replacing the traditionally used egg yolk. „Cholesterol free“, „GMO free“, „allergen free“ and even „dioxin free“ are slogans diapers that appeal to consumers being aware of nutritional, diapers religious and ethnic issues. - Emulsifying pectin or starch, propylene glycol alginate (PGA), milk protein or lecithin meet the demands of the market for vegetarian solutions. Together with hydrocolloids, they ensure superior emulsion stability for a variety of emulsified sauces and dressings during processing, storage and final consumption. In addition to the vegetarian aspect, these emulsifiers can provide special technological benefits to the formulation, like freeze-thaw-stability and heat stability, thus adding more value from a convenience point of view. |
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| Emulsions like dressings and mayonnaises result from mixing the two mutually insoluble liquids - oil and water. They are disperse systems consisting of an internal oil phase and an external, continuous water phase. The result is an oil-in-water a emulsion. To obtain stabilization, an emulsifier needs to be used to rapidly decrease the interfacial tension during the homogenization step. This allows the disruption of the oil droplets and the creation of very small ones. a The use of hydrocolloids also helps to stabilize the emulsion. By increasing a the viscosity of the external phase they slow down the motion of the oil droplets, thus reducing the risk of creaming or coalescence. Additionally the right choice of hydrocolloids provides the respectively desired texture and organoleptic properties for each product. - Egg yolk has been the traditional emulsifier for many years as it provides excellent emulsifying properties in the salty acid medium of dressings and mayonnaises along with a full body and unique taste. |
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