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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

A la clef, des risques d’inflammation de l’estomac et de graves désordres du métabolisme. Régulièrement, les chercheurs rouvrent le dossier sensible de l’impact sur la santé des additifs alimentaires, émulsifiants, colorants… utilisés par l’industrie agro-alimentaire. 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]. Among sensory evaluation components such as colour, rheological properties, or texture, flavour plays an important role during eating [2]. Allowing a controlled release of aroma from food systems has often been a top priority for manufacturers. Food flavourings are important food additives that have become essential in almost all processed foods. Many studies have been performed to understand the theory of aroma release from food, which delays the release of aroma compounds and enhances the flavour of food [5,6]. A food emulsifier may be defined as a heterogeneous system of two non-mixing liquid phases, where one of the liquids is dispersed into the other phase [11]. Emulsifiers are categorised into natural and synthetic emulsifiers based on their HLB values (hydrophilic and lipophilic) [14], which in turn depend on the molecular composition of the emulsifier. 3. 3.1. 3.2. 3.3. 3.4.

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.

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. 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. MASSEY UNIVERSITY 24/04/13 Emulsifier Functionality in Ice-cream. 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 27/07/12 Application A1075 - Quillaja Extract as a Food Additive (Emulsifier)

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.

2013 - Protéger les oméga 3 de l’oxydation : le rôle clé des émulsifiants

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).

Ciênc. agrotec. vol.36 no.5 Lavras Sept./Oct. 2012 Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

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.

SANTE CANADA 13/02/13 Avis de modification de la Liste des agents émulsifiants, gélifiants, stabilisants ou épaississants autori

Avis de modification - Listes des additifs alimentaires autorisés Numéro de référence : NOM/ADM-0005 Février 13, 2013. 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. EUFIC - 2005 - Le mélange parfait: les émulsifiants rendent votre nourriture agréable.