Emulsions Vegetable improvement

It is a complex mixture of acetone-insoluble phosphatides that consists chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol combined with various amounts of other substances such as triglycerides, fatty acids, and carbohydrates. Refined grades of Lecithin may contain any of these components in varying proportions and combinations depending on the type of fractionation used. In its oil-free form, the preponderance of triglycerides and fatty acids is removed and the product contains 90% or more of phosphatides representing ah or certain fractions of the total phosphatide complex. Edible diluents, such as cocoa butter and vegetable oils, often replace soybean oil to improve functional and flavor characteristics. Lecithin is only partially soluble in water, but it readily hydrates to form emulsions. The oil-free phosphatides are soluble in fatty acids, but they are practically insoluble in fixed oils. When ah phosphatide fractions are present, Lecithin is partially soluble in alcohol and practically insoluble in acetone. 

Elemental sulfur is an acaridde and fungicide widely used on orchard, ornamental, vegetable, grain, and other crops. It is prepared as dust in various particle sizes and applied as such, or it is formulated with various minerals to improve flowability, or is applied as an aqueous emulsion or wettable powder. 

Gluadin R Partial protein hydrolysate from rice and vegetables ca 20 Improves hair quality, skin and mucous membrane compatibility. Surfactant preparations, hair care products and emulsions... 

Salad dressings have similar composition with mayonnaise except for finished product contains 30% vegetable oil. pH of the salad dressing is in the range of 3.2 to 3.9 as a result of acetic acid content. The aqueous phase contains 3.0 to 4.0% salt and 20 to 30% sugar (Jay 2000). Use of com oil in mayonnaise improved sensory characteristics such as color, taste, texture and flavor. Com oil use in the mayonnaise also provides good emulsion stability (Rasool 2013). 

Glycerophospholipids are important components of biological membranes and are thus widely spread in nature. Partially purified products are used for a variety of applications, with soya lecithin as a typical example. Enzymes can be used to modify glycerophospholipids in various ways and in the surfactant area removal of one of the fatty acids to make lysophospholipids is the most important example. Sometimes this reaction is carried out only to make it easier to remove the phospholipids fraction from the neutral fat, such as in the processing of vegetable oils. This enzymatic de-gumming is an important industrial process [20]. In other applications, lysophospholipids are produced in order to improve the emulsifying properties of the lipids. One such example is in the preparation of mayonnaise, with improved emulsion stability [21]. In this application, phospholipase A2 is used selectively to remove the fatty acid in the sn-2 position. 

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