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| hawaii food, jeff cesario, movies, bulletinboard, blocks, libertarian, quality, nightwing, amy sedaris, roscoe "fatty" arbuckle, strangers with candy, selena, nude fat girls , pics, queen fat bottomed girls , harley quinn, plump grannies , capitalist, | Lecithin can act as water-in-oil- and as oil-in-water-emulsifier depending on the type of lecithin used. The most suitable lecithin for oil-in-water-emulsions like dressings and mayonnaises is Emultop, a hydrolized de-oiled lecithin. During the enzymatic hydrolysis of lecithin one fatty acid is removed, thus reducing the hydrophobic parts of the molecule playlouder and making the entire playlouder phospholipid molecule more hydrophilic. With the following de-oiling step the hydrophilicity of the lecithin is further increased. In general, the emulsion type playlouder formed depends on the emulsifier and its preference for the individual phase in which the emulsifier is dissolved or dispersed. Hydrophilic emulsifiers like Emultop that are dispersible in water preferably form the o/w type of emulsion. |
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| - PGA has been a well known and popular emulsifier and stabilizer especially in North America for many years. PGA brings together hawaii food emulsifying and thickening properties in combination with a full body and a good mouth hawaii food feel even in products with a low fat content. Recently new products have appeared on the market and studies have shown that even products only known so far as thickeners - like starch or pectin - can also exhibit emulsifying properties in sauces. - Lecithin is a widespread emulsifier in food applications ; lecithin is predominantly obtained from vegetable oilseeds such as soybeans. Lecithin in the commercial sense covers a variety of phospholipids that provide, due to their amphiphilic molecular structure, a high surface active functionality. By using lecithin to reduce the interfacial tension between oil and water, it is possible to achieve fine dispersions. Moreover, the concentration of lecithin at the interface between the phases protects the droplets from coalescing again. |
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