Consumer demand for ‘natural’ products has led the food industry to substitute synthetic ingredients with others of natural origin. Nanoemulsions are thermodynamically unstable systems, so an emulsifier is necessary to ...

According to their amphiphilic nature, emulsifiers as Sodium Stearoyl Lactylate (SSL) and Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) favor interactions between dough components, although the mechanisms of ...

In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of ...

Physicochemical and emulsifying properties of a novel exudate gum from Prosopis alba (G) were assessed in comparison with the well-known arabic gum (GA). Compositional analysis, intrinsic viscosity and structural ...

The following thesis work is a research based on the investigation of milk powder as a natural emulsifier. The elaboration of the product was carried out in the Meat Production Center from Escuela Superior Politécnica de ...

For the preparation of the cosmetic emulsifier based on quinoa wash water, the raw material was obtained from the company SUMAK LIFE, located in the Province of Chimborazo, which uses 1000 L of water for every 700 Lb of ...

In recent years, nanoparticulate systems have matured from simple devices to multifunctional and more complex systems. They are biodegradable, stable in blood, non-toxic, and non immunogenic construct, capable of delivering ...

In recent years, worldwide awareness about environmental concerns has led to an extensive searching for products of natural origin. Biosurfactants (BS), are an attractive alternative to the chemical counterparts. In these ...

Hydrocolloids are used as stabilizing agents in order to enhance the physical stability of emulsions during their storage. However, they can also play an important role in nutrient release and bioavailability. In this ...