Emulsifiers
Pages 67-76
DOI: https://doi.org/10.1094/1891127020.005
ISBN: 1-891127-02-0
Abstract
Topics Covered
- Milk
- Butter and Margarine
- Whipped Cream and Nondairy Whipped Toppings
- Whipped Cream
- Nondairy Whipped Toppings
- Ice Cream
- Coffee Whiteners
- Troubleshooting
Introduction to Chapter
Milk is a protein-stabilized oil/water (O/W) emulsion. The presence of protein at the interface complicates the interpretation of experimental results and the understanding (at the molecular level) of the events that occur when milk-derived and milk-related products are processed. These complications increase when emulsifiers such as those discussed in Chapter 3 are added to the system. How proteins act at air-water and oil-water interfaces is also discussed in Chapter 3.
