Emulsification foodstuffs

Kinetic fluid energy Homogenisation Emulsification Dispersing Cell-cracking up to 1500 foodstuffs cosmetics pharmaceutical products chemical products bio-products... 

High-frequency, low-power ultrasound generally within the frequency range 0.5-20 MHz can be used to evaluate foodstuffs in terms of physical characteristics such as the degree of emulsification or the concentration of solids or gas. In... 

The polyol esters have many interesting properties which make them useful as additives in foodstuffs, cosmetics and pharmaceutical preparations, detergents, etc. It is obvious that the functional properties of polyolesters, such as emulsification and stabilisation of emulsions, improvement of texture or consistency of foodstuffs, crystal modification, detergent activity etc.,are dependent largely on their chemical structure type of polyol and fatty acid,mono- di- triester ratio, presence of soap and free polyols, etc. For each specific application, the chemical composition has to be optimized. 

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