๐”– Bobbio Scriptorium
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Emulsifiers and stabilizers

Book ID
114023214
Publisher
Elsevier Science
Year
1964
Weight
244 KB
Volume
2
Category
Article
ISSN
0015-6264

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โœ Shane N.D. Lal; Charmian J. O'Connor; Laurence Eyres ๐Ÿ“‚ Article ๐Ÿ“… 2006 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 234 KB

The role played by low molecular weight emulsifiers (mono-and di-glycerides) and non-dairy stabilizers (alginates, carrageenans, gums and gelatins) in the formation and stabilization of liquid milk (and specifically a functionalized milk containing omega-3), yoghurt and ice cream has been reviewed.