Search results
Results From The WOW.Com Content Network
Soy isolates are mainly used to improve the texture of meat products, but are also used to increase protein content, to enhance moisture retention, and as an emulsifier. [18] [19] Pure soy protein isolate is used mainly by the food industry. It is sometimes available in health stores or in the pharmacy section of the supermarket.
Soy lecithin for sale at a grocery store in Uruguay. Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested. The major components of commercial soybean-derived lecithin are: [13] 33–35% soybean oil
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
Phospholipids can act as emulsifiers, enabling oils to form a colloid with water. Phospholipids are one of the components of lecithin , which is found in egg yolks, as well as being extracted from soybeans , and is used as a food additive in many products and can be purchased as a dietary supplement .
Examples of food emulsifiers are: Egg yolk – in which the main emulsifying and thickening agent is lecithin. Mustard [23] – where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; Soy lecithin is another emulsifier and thickener; Pickering stabilization – uses particles under certain circumstances
Lecithin, monoglycerides, diglycerides, and DATEM are considered emulsifiers. They disperse fat more evenly throughout the dough, helping it to trap more of the CO 2 produced by yeast. [29] Lecithin added at a rate of 0.25-to-0.6% of the flour weight acts as a dough conditioner. [30] Based on total weight, egg yolk contains about 9% lecithin. [31]
Milk alternatives vary quite a bit in texture, from thick and creamy soy milk or canned coconut milk to thinner and more watery options like rice, almond, hemp, and flax milk.
Mono- and diglycerides of fatty acids (E471) are a naturally occurring class of food additive composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. [1] It is also used as a fruit coating agent.