Proteins emulsions

Mangino, M.E. 1994. Protein interactions in emulsions Protein-lipid interactions. In Protein Functionality in Food System, eds. N.S. Hettiarachchy and G.R. Ziegler, pp. 147-180. New York Marcel Dekker, Inc. 

Other examples of materials exhibiting thixotropic behaviour include concentrated suspensions, emulsions, protein solutions and food stuffs, etc. [Barnes, 1997). 

Emuisions Enzymes may be incorporated into emulsions. Proteins are typically hydrophilic in nature and would most likely reside in the aqueous phase of the emulsion. Proteins may be covalently attached to fatty acids such as palmitic acid, that is, palmitoylated, which may partition them into the oil phase. 

Contents Meal Planning The Kitchen and Equipment Food Buying Food Storing Food Properties Water and Solutions Carbohydrates Fats and Emulsions Proteins Minerals Vitamins Enzymes Color Flavor Texture Bacteria Cooking... 

Uses Defoamer, emulsifier for emulsion paints, industrial oil emulsions, protein systems self-emulsifying Properties Liq. 100% cone. 

Proteins, glucosides, lipids, sterols, and so on, although generally very water soluble, are nonetheless frequently able to impart considerable stability to emulsions (and... 

The diluent portion also determines the form, or physical appearance, of the flavor, ie, Hquid, powder, or paste. Liquid flavor forms include water-soluble, oil-soluble, and emulsion forms powder flavor forms include plated (including dry solubles), extended, occluded, inclusion complexes, and other encapsulated forms and paste flavor forms include fat, protein, and carbohydrate-based paste. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Electroultrafiltration (EUF) combines forced-flow electrophoresis (see Electroseparations,electrophoresis) with ultrafiltration to control or eliminate the gel-polarization layer (45—47). Suspended colloidal particles have electrophoretic mobilities measured by a zeta potential (see Colloids Elotation). Most naturally occurring suspensoids (eg, clay, PVC latex, and biological systems), emulsions, and protein solutes are negatively charged. Placing an electric field across an ultrafiltration membrane faciUtates transport of retained species away from the membrane surface. Thus, the retention of partially rejected solutes can be dramatically improved (see Electrodialysis). 

Electroultrafiltration has been demonstrated on clay suspensions, electrophoretic paints, protein solutions, oil—water emulsions, and a variety of other materials. Flux improvement is proportional to the appHed electric field E up to some field strength E where particle movement away from the membrane is equal to the Hquid flow toward the membrane. There is no gel-polarization layer and (in theory) flux equals the theoretical permeate flux. It... 

In wool scouring, the contaminants on the wool, mainly grease, dirt, suint, and protein material, are washed off the fiber and remain in the wastewaters either in emulsions or suspension (grease, dirt, protein) or in solution (suint). Centrifugal extraction of the wastewaters produces a grease contaminated with detergent and suint. This product is called wool grease. 

Adhesives. Clays, especially kaolin and attapulgite, are widely used in various adhesive formulations. Adhesives (qv) containing clays can be derived from natural products such as starch or protein, or be whoUy synthetic, eg, latex, hot melt, emulsion, etc. 

Fig. 2. Effect of changes ia system components on (—), emulsion stabifity and (---), protein solubilization ia an imitation milk where the protein and fat...

A strain of Acinetobacter calcoaceticus produces an unusual polysaccharide called emulsan. It is a complex polymer comprising about 15% fatty acyl esters and 20% protein. This structure enables it to act as an emulsifying agent, stabilising hydrocarbon/water emulsions at very low concentrations (0.1-1.0%). This property,... 

Ultrafiltration Pressure gradient <0.1 p.m-5 nm Emulsions, colloids, macromolecules, proteins... 

Process leaks of sugars, fats, colloidal materials, pectins, emulsions, and proteins cause stable foams in the boiler, leading to carryover and a further contamination cycle. 

Process leaks from food and beverage production or wood leachates often produce sugars, colloidal materials, pectins, emulsions, and proteins that cause stable foams in the boiler. These lead to carryover and further steam-condensate line contamination. The temporary use of a demulsifier or defoamer as part of the water treatment program may be of particular benefit, but again the condensate is unsuitable for return to the boiler. Other process leaks include ... 

Ultrafiltration (UF) is used for the separation and concentration of macromolecules and colloidal particles. Ultrafiltration membranes usually have larger pore sizes than RO membranes, typically 1 to 100 nanometer (nm). Operating pressures are generally low (30-100 psig). Applications include electropaints, gray water, emulsions, oily wastes, and milk, cheese, and protein processing. 

When normal enteral feeding in not possible or is inadequate to meet an individual s nutritional needs, intravenous (IV) nutritional therapy or total parenteral nutrition (TPN) is required. Products used to meet the IV nutritional requirements of the patient include protein substrates (amino acids), energy substrates (dextrose and fat emulsions), fluids, electrolytes, and trace minerals (see the Summary Drug Table Electrolytes). 

GA is well recognized as emulsifier used in essential oil and flavor industries. Randall et al., 1998, reported that the AGP complex is the main component responsible for GA ability to stabilize emulsions, by the association of the AGP amphiphilic protein component with the surface of oil droplets, while the hydrophilic carbohydrate fraction is oriented toward the aqueous phase, preventing aggregation of the droplets by electrostatic repulsion. However, only 1-2% of the gum is absorbed into the oil-water interface and participates in the emulsification thus, over 12% of GA content is required to stabilize emulsions with 20%... 

With few exceptions, small particles of vegetable foods are generally stripped of their more accessible nutrients during digestion in the GI tract. In this way starch, protein, fat and water-soluble small components (sugars, minerals) are usually well absorbed. This is not always the case, however, for larger food particles or for molecules that cannot diffuse out of the celF tissue. Neither is it the case for the lipid-soluble components. These need to be dissolved in lipid before they can be physically removed from the cell to the absorptive surface, since the cell wall is unlikely to be permeable to lipid emulsions or micelles, and the presence of lipases will strip away the solvating lipid. 

---