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Emulsifiants

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SCIENCE ET VIE 27/10/20 Additifs alimentaires : les émulsifiants retournent les bactéries contre l'intestin. Comme beaucoup d'autres ingrédients, les émulsifiants occupent souvent les étiquettes des aliments transformés.

SCIENCE ET VIE 27/10/20 Additifs alimentaires : les émulsifiants retournent les bactéries contre l'intestin

Leur rôle est d'améliorer la texture de crèmes desserts, glaces et gâteaux, et de bien d'autres produits des supermarchés. Plus onctueux, moins fondants, plus légers en graisse... l'intérêt de les ajouter est multiple. Sur le même sujet abonné Mais de la même manière que d'autres additifs alimentaires dans le collimateur des agences de sécurité alimentaire, les émulsifiants peuvent produire des effets collatéraux. En plus d'être très difficiles à vivre, ces maladies dites MICI —maladies inflammatoires chroniques de l'intestin— se doublent du risque d'ouvrir la porte à des pathologies encore plus graves : le cancer du côlon et le syndrome métabolique (où l'obésité est aggravée par la dérégulation du taux de sucre dans le sang).

L'inflammation de l'intestin au coeur de graves maladies © Benoit Chassaing. CURR DEV NUTRI - JUN 2020 - Emulsifier and Highly Processed Food Intake and Biomarkers of Intestinal Permeability and inflammation in the Cancer Prevention Study-3 Diet Assessment Sub-Study. RESEARCH, SOCIETY AND DEVELOPMENT 06/03/20 Emulsifier additives in diets of poultry production. Aguilar, Y.

RESEARCH, SOCIETY AND DEVELOPMENT 06/03/20 Emulsifier additives in diets of poultry production

M., Becerra, J. C., Bertot, R. R., Peláez, J. C., Liu, G., & Hurtado, C. B. (2013). Alves, J. Alzawqari, M., Moghaddam, H. Araújo, J. Azman, M. Boontiam, W., Jung, B., & Kim, Y. Braga, J. ALIMENTARY PHARMACOLOGY 28/11/18 Review article: emulsifiers in the food supply and implications for gastrointestinal disease. The latest class of food additives to receive poor press are emulsifiers, due to the association of their ingestion with inflammatory bowel disease, specifically Crohn's disease, as well as cardiovascular and metabolic disease, as shown in epidemiological, animal and laboratory studies.

ALIMENTARY PHARMACOLOGY 28/11/18 Review article: emulsifiers in the food supply and implications for gastrointestinal disease

For example, polysorbates affect permeability of cell lines in culture,1 promote translocation of Escherichia coli across ileal epithelium and M cells in vitro,2 and induce intestinal inflammation and metabolic syndrome in susceptible mice.3 An epidemiological study associated increased use of dishwashers, which would reduce residual detergent on utensils and plates, with falling cardiovascular disease in UK.4 However, several difficulties arise in understanding the potential role of emulsifiers in disease pathogenesis. 2.1 Emulsifiers a Surface activity may be due to presence of protein contaminants. B Can be classified as both texture modifiers and emulsifiers.6, 7 2.2 Texture modifiers. FOOD EMULSIFIERS 10/11/19 Synthesis and Commercial Preparation of Food Emulsifiers.

NUTRITION REVIEWS 06/07/20 Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment.

Résumé traduit : Le développement de bases de données d'émulsifiants d'additifs alimentaires spécifiques à la marque est crucial pour estimer avec précision l'exposition aux émulsifiants. La recherche actuelle sur les effets sur la santé des émulsifiants additifs alimentaires se limite aux études in vitro et murines et aux petites études aiguës chez l'homme, et les recherches futures devraient se concentrer sur des essais humains contrôlés de plus longue durée. – guatemalt

The University of Leeds - SEPT 2018 - Thèse en ligne: Protein-Polysaccharide Conjugates as Food Emulsifiers and Steric Stabilizers. Ding, Rui (2018) Protein-Polysaccharide Conjugates as Food Emulsifiers and Steric Stabilizers.

The University of Leeds - SEPT 2018 - Thèse en ligne: Protein-Polysaccharide Conjugates as Food Emulsifiers and Steric Stabilizers.

PhD thesis, University of Leeds. Protein-based emulsifiers and stabilizers are important in food colloids. The potential of protein-polysaccharide conjugates prepared through the Maillard reaction as food emulsifiers and stabilizers has been well established and reported in the literature. In this work, following a review of previous studies, a preliminary investigation on the conjugates between whey protein isolate (WPI) and maltodextrins (MD) was conducted. The conjugates were prepared through two methods: dry-heating approach and wet-heating method, using the Spinning Disc Reactor (SDR), and their performance compared.

Comprehensive Reviews in Food Science and Food Safety 21/12/18 Dietary Exposures to Common Emulsifiers and Their Impact on the Gut Microbiota: Is There a Cause for Concern? Literature search A comprehensive and detailed search of the scientific literature was conducted to identify publications investigating the effects of emulsifiers on the gut microbiota.

Comprehensive Reviews in Food Science and Food Safety 21/12/18 Dietary Exposures to Common Emulsifiers and Their Impact on the Gut Microbiota: Is There a Cause for Concern?

The search was limited to commonly used emulsifiers as identified in a recent publication by Shah et al. (2017) and those listed within Title 21 of the Code of Federal Regulations (CFR) Part 172 Subpart G (U.S. SANTE CANADA 26/09/17 Avis de modification à la Liste des agents émulsifiants, gélifiants, stabilisants ou épaississants autorisés afin de permettre l’utilisation de la gomme de caroube et de la gomme de xanthane dans le mincemeat. Journal of Food Engineering Volume 209, September 2017 Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners. JOURNAL OF PHARMACOGNOSY AND PHYTOCHEMISTRY 12/04/17 Emulsifiers as food additives: An overview on the impact to obesity and gut diseases. ADVANCES IN FOOD AND NUTRITION RESEARCH - 1990 - STABILITY OF FOOD EMULSIONS: PHYSICOCHEMICAL ROLE OF PROTEIN AND NONPROTEIN EMULSIFIERS. LA NUTRITION 27/03/17 Les émulsifiants de synthèse néfastes pour l'intestin.

OBSERVATOIRE DES ALIMENTS 02/03/15 Additifs alimentaires et émulsifiants : de nouveaux soupçons. Des chercheurs américains viennent de mettre en évidence les effets nocifs de deux additifs alimentaires, des émulsifiants, sur la flore intestinale.

OBSERVATOIRE DES ALIMENTS 02/03/15 Additifs alimentaires et émulsifiants : de nouveaux soupçons

ELSEVIER - 2016 - NANOEMULSIONS: AN EMERGING TECHNOLOGY IN THE FOOD INDUSTRY. Molecules. 2016 Apr 22;21(4):511. Effect of Food Emulsifiers on Aroma Release. 1.

Molecules. 2016 Apr 22;21(4):511. Effect of Food Emulsifiers on Aroma Release.

Introduction Flavour plays a very important role in the preference for and consumption of foods [1]. EMULSIFIERS_ORG - JUNE 2015 - EFEMA index of food emulsifiers. EUFIC - Quelle est la différence entre émulsifiants naturels et artificiels ? Allemagne Les émulsifiants actuellement utilisés dans la production alimentaire sont soit des produits naturels purifiés (comme le jaune d’oeuf utilisé comme émulsifiant dans la mayonnaise) soit des produits synthétiques qui ont des structures très semblables aux produits naturels et sont classés dans les additifs alimentaires.

EUFIC - Quelle est la différence entre émulsifiants naturels et artificiels ?

Les émulsifiants sont des molécules avec une partie soluble dans l’eau (hydrophile) et une partie soluble dans l’huile (hydrophobe). Elles permettent aux mélanges d’eau et huile de se dissiper, créant une émulsion stable, homogène et lisse. Le jaune d’oeuf était probablement le premier émulsifiant jamais utilisé dans la « production alimentaire », au début du 19ème siècle. Vu que les émulsifiants présents dans le jaune d’oeuf cassent assez rapidement, les fabricants sont passés à des émulsifiants plus stables.

Une évaluation approfondie sur la sécurité de tous les additifs doit être menée avant qu’ils soient autorisés dans les aliments. Cienc. Rural vol.44 no.3 Santa Maria Mar. 2014 Emulsifiers: acting as modifiers of the crystallization behaviour of fats. Emulsificantes: atuação como modificadores do processo de cristalização de gorduras Emulsifiers: acting as modifiers of the crystallization behaviour of fats Camilia Aoyagui dos SantosI, 1; Chiu Chih MingI; Lireny Aparecida Guaraldo GonçalvesI IDepartamento de Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Avenida Monteiro Lobato, n.80, 1° andar, CP 6121, 13083-970, Campinas, SP, Brasil.

Cienc. Rural vol.44 no.3 Santa Maria Mar. 2014 Emulsifiers: acting as modifiers of the crystallization behaviour of fats

E-mail: camilia.ads@gmail.com Os emulsificantes são aditivos empregados com diversas finalidades na produção dos alimentos industrializados, dentre elas para melhorar a textura, o volume, a aeração e a homogeneidade dos produtos. Palavras-chave: emulsificantes, ésteres de sorbitana, lecitina, cristalização, polimorfismo. The emulsifiers are additives used for many purposes in the production of foods, among them to improve texture, volume, aeration and homogeneity of the products. Emulsificantes em alimentos Cristalização dos óleos e gorduras. FOOD MAGAZINE 16/07/14 New research credits okra as an effective emulsifier. PhD student Katerina Alba from the University of Huddersfield (UK) has gained international attention for her research into the use of okra as an emulsifier.

FOOD MAGAZINE 16/07/14 New research credits okra as an effective emulsifier

Alba’s research involves investigating the potential of carbohydrates extracted from the pods of the okra plant. These carbohydrates can then be introduced into a variety of emulsion based foodstuffs including yoghurt, butter, mayonnaise and fruit drinks to help improve the overall quality of the product. “The purpose is to improve the quality of the product – its consistency, texture, how it breaks in the mouth, and its shelf-life,” says Alba. Alba currently has published articles in Food Research International and Food Hydrocolloids, with one forthcoming in the journal of Carbohydrate Polymers.

In addition she recently presented two papers at the 12th International Hydrocolloids Conference, a global gather of more than 300 scientists in Taiwan. FOOD CHEMISTRY AND TECHNOLOGY - 2000 - The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emu. FOOD CHEMISTRY AND TECHNOLOGY - The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions. FSANZ 27/07/12 Application A1075 - Quillaja Extract as a Food Additive (Emulsifier) Skip to main content Food Standards CodeIndustry Consumer Our scienceAbout us FSANZ Website Food Standards Code Applications to change the Code Application A1075 - Quillaia Extract (Quillaja extract) as a Food Additive (Emulsifier) Quick Launch The purpose of this application is to permit quillaja extract as a food additive (emulsifier) in a range of beverages to emulsify oil soluble substances.

2013 - Protéger les oméga 3 de l’oxydation : le rôle clé des émulsifiants. Les recommandations actuelles prônent une augmentation des apports en acides gras oméga-3 dans l’alimentation. Une des réponses apportées par les industriels de l’agro-alimentaire consiste à enrichir les aliments en ces acides gras polyinsaturés (AGPI). Particulièrement sensibles à l’oxydation, ces nouvelles formulations représentent un véritable défi technologique pour la profession. Ciênc. agrotec. vol.36 no.5 Lavras Sept./Oct. 2012 Emulsion of systems containing egg yolk, polysaccharides and vegetable oil. Emulsion of systems containing egg yolk, polysaccharides and vegetable oil Emulsão de sistemas contendo gema de ovo, polissacarídeos e óleo vegetal Clitor Junior Fernandes de SouzaI; Edwin Elard Garcia RojasII IUniversidade Federal Rural do Rio de Janeiro/UFRRJ - Seropédica - RJ - Brasil IIUniversidade Federal Fluminense/UFF - Departamento de Engenharia de Agronegócios - Avenida dos Trabalhadores - nº 420 - Santa Cecília - 27255-125 - Volta Redonda - RJ - Brasil - edwin@vm.uff.br This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils).

Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Materials. SANTE CANADA 13/02/13 Avis de modification de la Liste des agents émulsifiants, gélifiants, stabilisants ou épaississants autori. Si vous avez besoin d'aide pour accéder aux formats de rechange, tels que Portable Document Format (PDF), Microsoft Word et PowerPoint (PPT), visitez la section d'aide sur les formats de rechange. J.Food Pharm.Sci. (2013) Analysis of Emulsifier in Food Using Chromatographic Techniques. FACULTE UNIVERSITAIRE DE GEMBLOUX - Les émulsifiants dans les produits de boulangerie industrielle : modes d’action, rôles et ut.