-fat solids) . stabilizers that were tried were Panisol ex (P) , salab (s) and a mix of stabilizers and emulsifiers (M) include (sodium alginate (0.23%), guar (0.13%), carageenan (0.05%), propyleneglycole (0.48%) , polysorbate 80 (0.097%)) at concentrations 0...

Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid...

The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG...

to functional loss during freezing. In this study, the effect of freezing treatments (−18 °C for 24 h and −30 °C for 15 h) on rheological, emulsifying, foaming, and textural characteristics of cress seed gum as a new source of hydrocolloid in comparison...

Influences of low temperature conditions (4ºC-96h and 10ºC-40h) on functional properties (flow behavior, time dependency, emulsifying and foaming behavior) and textural attributes of cress seed gum and xanthan gum were investigated. The apparent...

and emulsifier, as key ice cream constituents, on the rheological

properties of selected hydrocolloids was studied. Power law model was used to describe the rheological

properties. Results showed that flow behaviour index of selected hydrocolloids...