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FOOD INGREDIENT 3423, FUNCTION of antiox in food system, NUTRITION, too…
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emulsion
-mix of 2 immiscible phases (oil,water)
-dipersed & continuous phase
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- charge in aqueous systems
- hydro/lipo-philic
balance (HLB)
food emulsifiers created by
transesterification/direct esterification
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most common food emulsifier
-MDGS
(mono and diglycerides)
-yeast-raised baked goods
the index of the solubilizing properties of emulsifiers
-indicates the type of the emulsion
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-LOW HLB val (3-6):
-oil soluble (lipophilic)
-W/O emulsion
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HIGH HLB valu (10-18):
-water soluble (hydrophilic)
-O/W emulsion
LIPOPHILIC END
-tail
-oil-loving
-interact with oil
-surface tension water not sig reduce
-water remain discrete droplets in oil
-form W/O emulsion
-head
-water-loving
-reduce surface tension water
-water become continuous (outer) phase
-form O/W emulsion
HYDROPHILIC END
- ANIONIC
-form negatively charged ions
-effective in neutral-alkaline pH
-not good in high salt containing
- CATIONIC
-form positively charged ions
-effective in acidic pH
-somewhat toxic
- NONIONIC
-no net charged and form no ions
-highly affective
-compatible with any type of emulsifier
-insensitive to pH and salt
- AMPHOTERIC
-form negatively&positively charged ions
-not affected by pH
-some not effective near isoelectric point
(protein is UNcharged)
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TBHQ
crackers, fats&oils, chips, donuts,
bread, premade frozen food
ferulic acid, flavonoids,carotenoids,
vit C, E, selenium, zinc, herbs&spices
the ascorbic (E300-E304
soft drinks, jams,
condensed milk, sausage
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increase viscosity of continuous phase
-create&maintain the suspension of globules of dispersed phase
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reduce interfacial tension btw 2 phases
-low surface tension, water likely
to interact with oil
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- promote emulsion stability
-control agglomeration of fat globules
- modify texture, shelf life, viscocity and rheological properties
- improve of texture of fat based foods
-control fats polymorphism
- improve nutritional value
-encapsule bioactive ingredients
Mayonnaise
oil, vinegar, egg yolk (contain lecithin E322)
-lecithin holds oil&water
Milk
fat dispersed in aqueous (O/W)
-80% milk proteins are casein
-casein act as emulsifier
-casein has hydrophobic and hydrophilic
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Cakes
cake batter-W/O
Lyphophilic emusifiers added to
- stabilized AERATED STRUCTURE
- promote FINER DISTRIBUTION of fat droplets
Ice cream
emulsifier as aerating agents and
foam stabilizer
-added during freezing for smooth
texture & not melt rapidly
-lecithin, MDGs
Noodles, Pasta
emulsifier to protect starch granules, increase water absorption, smooth, less sticky, less cooking time (instant noodle), improve elasticity (spaghetti)
Confectionery Products, Coating
emulsifier to inhibit bloom, stabilize gloss,
improve palatability,
-Bloom: occurs when fat crystal undergo transition
from B' to B (most stable crystalline form)
Egg foam
egg proteins- low surface tension,
low vapor pressure
-egg albumen spread into thin films, so large
surface area, -> air can be incorporated into the
bubbles created by beating
-some protein denatured during beating
contributes foam stability
-use in meringue, chiffon cake, sponge cake
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economical
safe
effective in low concentrations
capable to survive procesing
stable in finished products
dont have undesirable taste, color, odor
EMULSIFIER, THICKENER,
STABILIZER
E400-499
found in sweets, dairy products, sauces, mayo, soups
AND food that combine oil and aqueous phase