Food Emulsifiers and Their Applications

doi:10.1007/978-0-387-75284-6

Cited by 117 publications

(11 citation statements)

References 522 publications

(861 reference statements)

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“…Instant granular product is a dried microemulsion obtained from dairy components (pre-condensed skimmed milk, sodium caseinate, whey protein concentrate and lactose) and fat phase consisting of the composition of three vegetable oils with balanced fatty acid content (sunflower, soya and linseed oil in a ratio of 50:30:20), as well as with additional enrichment with biologically active substances of plant origin. This product is characterized by high content of milk proteins [11].…”

Section: Resultsmentioning

confidence: 99%

“…This article describes the results of research on the development of a technology of instant milk shake for functional use designed to eliminate the deficiency of animal proteins, essential fatty acids and fat-soluble vitamins. Most of the ingredients that make up the product were obtained during processing of secondary dairy raw materials; biologically active substances obtained from the processing of plant materials were also used [11].…”

Section: Methodsmentioning

confidence: 99%

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Development of an Integrated Technology for Milk Processing with the Production of Functional Dairy Products and Biotech Products for Food and Pharmaceutical Industry

Starovojtova¹,

Tereshchuk²,

Tarlyun³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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Investigations described in this article are aimed at developing an integrated technology for processing dairy raw materials for producing functional dairy products, as well as biotech products for food and pharmaceutical industries, with subsequent implementation of results at industry enterprises. Formulas of functional foods based on processed dairy raw materials were developed. Technology and instrumentation were developed for the production of functional milk shakes intended for use in the daily diet as one of the meals in order to eliminate the deficiency of animal proteins, vegetable fats, essential fatty acids and fat-soluble vitamins. The studies conducted allowed us to adjust the technological parameters for the production of dairy products of mass consumer demand in order to add functional properties. Under production conditions, pilot batches of dairy products with desired properties and biological products using secondary dairy raw materials were manufactured.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Development of an Integrated Technology for Milk Processing with the Production of Functional Dairy Products and Biotech Products for Food and Pharmaceutical Industry

Starovojtova¹,

Tereshchuk²,

Tarlyun³

et al. 2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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show abstract

“…When gas cells expand during early baking (Godefroidt, Ooms, Pareyt, Brijs & Delcour, 2019) the area of that interface evidently increases, local thinning occurs and interfacial tension rises (Hasenhuettl & Hartel, 2008).…”

Section: Impact Of Prior Relocation Of Wheat Flour Lipids On Air-liqu...mentioning

confidence: 99%

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

Pycarelle

Bosmans

Pareyt

et al. 2021

Food Research International

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“…In food products it is used for instance in bakery products, confectionary, ice cream, creamers and margarines [20]. Its function is to modify viscosity, capture flavours and moisture, soften doughs, etc [21]. Soy lecithin generally consists of about 60% phospholipids (phosphatidylcholine, -ethylamine, -serine and -inositol), about 35% triglycerides and a small fraction of sterols and carbohydrates [20].…”

Section: Introductionmentioning

confidence: 99%

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

Miclotte

Paepe

et al. 2021

Preprint

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In the context of the potential health hazards related to food processing, dietary emulsifiers have been shown to alter the structure and function of the gut microbial community, both in vivo and in vitro. In mouse models, these emulsifier exposed gut microbiota were shown to contribute to gut inflammation. Several knowledge gaps remain to be addressed though. As such, the impact from a longer timeframe of exposure on the gut microbiota is not known and interindividual variability in microbiome response needs to be measured.To answer these research questions, in this study the faecal microbiota from two individuals, previously selected for high and low emulsifier sensitivity, were exposed to two concentrations of soy lecithin during a 7 day treatment phase in the dynamic mucosal simulator of the human intestinal microbial ecosystem (M-SHIME). The results showed mild effects from soy lecithin on the composition and functionality of these microbial communities, which depended on the original microbial composition. The effects also mostly levelled off after 3 days of exposure. The emulsifier sensitivity for which the microbiota were selected, was preserved. Some potentially concerning effects were also registered: butyrate levels, positively correlating with Faecalibacterium abundance, were lowered by soy lecithin. Also the abundance of the beneficial Bifidobacterium genus was lowered, while the abundance of the notorious unclassified Enterobacteriaceae was increased. Within the family of the unclassified Lachnospiraceae, several genera were either suppressed or stimulated.The effects that these microbial alterations would have on a living host is not yet certain, especially given the fact that large fractions of soy lecithin’s constituents can be absorbed. Nevertheless, choline and phosphatidylcholine, both primary and absorbable constituents of soy lecithin, have recently been linked to cardiovascular disease via the generation of TMA by the gut microbiota. Further studies that validate our findings and link them to potential health outcomes are thus justified.

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Food Emulsifiers and Their Applications

Cited by 117 publications

References 522 publications

Development of an Integrated Technology for Milk Processing with the Production of Functional Dairy Products and Biotech Products for Food and Pharmaceutical Industry

Development of an Integrated Technology for Milk Processing with the Production of Functional Dairy Products and Biotech Products for Food and Pharmaceutical Industry

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

Long term exposure of human gut microbiota with high and low emulsifier sensitivity to soy lecithin in M-SHIME model

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