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Water-In-Oil Emulsifying Agents. III. Studies of Emulsifying Efficiencies *

✍ Scribed by Cataline, E.L. ;Reinisb, Frank ;Jeffries, S.F.

Publisher
Elsevier
Year
1945
Weight
280 KB
Volume
34
Category
Article
ISSN
0095-9553

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This work investigates the fundamental properties of emulsiÐers that may contribute to the fat-associated sensory attributes of emulsions. Model oil-in-water emulsions were prepared with 0, 12, 24, 36 and 48% oil and emulsi-Ðed with seven di †erent emulsiÐers ; two proteins ; sodium caseinate and wh