emulsifying agents

A Dictionary of Food and Nutrition | 2005 | 558 words | Copyright

emulsifying agents Substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Stabilizers maintain emulsions in a stable form. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the crumb soft.

Emulsifying agents used in foods include agar, albumin, alginates, casein, egg yolk, glycerol monostearate, gums, Irish moss, lecithin, soaps.

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DAVID A. BENDER. "emulsifying agents." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "emulsifying agents." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-emulsifyingagents.html

DAVID A. BENDER. "emulsifying agents." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-emulsifyingagents.html

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