Fat , emulsification

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Effect of Degree of Fat Emulsification as Influenced by Homogenization of Milk, Cream and/or Curd... 

The degree of fat emulsification and the fat globule size have a major impact on the rheolgy and cooking properties of PCPs and ACPs (Guinee et al., 2004a)... 

Effect of Homogenization of Milk or Cream, and Degree of Fat Emulsification on Fracture Properties... 

Guinee, T.P., Auty, M.A.E., Mullins, C., Corcoran, M.O., Mulholland, E.O. 2000c. Preliminary observations on effects of fat content and degree of fat emulsification on the structure-functional relationship of Cheddar-type cheese. J. Text. Stud. 31, 645-663. 

This material is used to make whey toffees, acting as a substitute for some skim milk solids. It provides protein for the Maillard reaction and fat emulsification. 

Solubilisation (or emnlsification) of dietary lipids is accomplished by means of bile salts, which are synthesised from cholesterol in the liver and then stored in the gallbladder they are emptied into the gnt following the ingestion of fat. Emulsification of dietary fats renders them accessible... 

Modem window cleaners consist mainly of a surfactant component and a solvent component (Table 13). Besides a good wetting effect on the soil and the glass surfaces, the surfactants must also have a good fat-emulsification power. In addition, the surfactant residue on the surface must be transparent and easily removable by polishing. 

Oilseed proteins are used as food ingredients at concentrations of 1—2% to nearly 100%. At low concentrations, the proteins are added primarily for their functional properties, eg, emulsification, fat absorption, water absorption, texture, dough formation, adhesion, cohesion, elasticity, film formation, and aeration (86) (see Food processing). Because of high protein contents, textured flours and concentrates are used as the principal ingredients of some meat substitutes. 

Dietary fats, libers, and other carotenoids have been reported to interfere with carotenoid bioaccessibility. It is clear that by their presence in the gut, lipids create an environment in favor of hydrophobic compounds such as carotenoids. When arriving in the small intestinal lumen, dietary fats stimulate bile flow from the gallbladder and therefore enhance the micelle formation, which in turn could facilitate the emulsification of carotenoids into lipid micelles. Without micelle formation, carotenoids are poorly absorbed a minimum of 3 g of fat in meal is necessary for an efficient absorption of carotenoids, except for lutein esters that require higher amounts of fat. ... 

Powders containing fat-soluble Emulsification and vitamins and carotenoids microencapsulation... 

Bile The yellowish-brown or green fluid secreted by the liver and discharged into the duodenum where it aids in the emulsification of fats, increases peristalsis, and retards putrefaction. 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

An emulsified product was developed that contained both fat with a melting point of about 40°C and oil. As a result the emulsification cannot take place at ambient temperatures, it should take place at temperatures above 40°C. The consequence was that the product could not be made in the equipment currently available in the factory. When the product was modified, the fat was replaced... 

Soap. The reaction product of a fatty acid ester and a metal hydroxide, usually sodium hydroxide. Soap lowers the surface tension of water, permitting emulsification of soil-bearing fats if the soap is used for washing, of monomers in solution if the soap is used for emulsification in a polymerization process. 6 e saponification. 

The separation of oil and water (B) can be prevented by adding a strongly amphipathic substance. During shaking, a more or less stable emulsion then forms, in which the surface of the oil drops is occupied by amphipathic molecules that provide it with polar properties externally. The emulsification of fats in food by bile acids and phospholipids is a vital precondition for the digestion of fats (see p.314). 

Various factors are required for regular fat digestion. Sublingual lipase and eventually a gastric lipase — which are both stable in an acidic environment — start digesting dietary fats in the stomach. In the intestine, pancreatic bicarbonate as well as bile acids are essential for emulsification of fats and fat-soluble substances which are then cleaved by pancreatic lipases. The cleavage products are incorporated into micelles and can then penetrate the unstirred water layer (UWL) which covers the intestinal surface. There, they can deliver the cleavage products of dietary fats as well as fat-soluble substances (e.g., carotenoids, vitamin E, vitamin A) to the luminal surface of the enterocytes. 

Hepatobiliary disease, such as liver cancer or obstruction of the bile ducts, may lead to insufficient bile salt production or delivery, which reduces emulsification of fats. 

The answer is B. This patient s greasy, foul-smelling stools indicate steatorrhea. Her vision problems may be a manifestation of vitamin A deficiency due to fat malabsorption. The most likely explanation is biliary insufficiency, ie, decreased bile salt production leading to poor emulsification of dietary fats. Active ileal disease is a possibility, but the WBC count would likely be elevated unless her condition was in remission. Infection with Giardia is less likely due to the absence of pathogenic organisms in her stool. Lactose intolerance can produce diarrhea but not steatorrhea. 

Interphasic - properties depending on the ability of the protein molecules to form separation and junction films between two inmiscible media, including emulsification, fat uptake, foaming, adsorption, and coacervation. 

Emulsification. Emulsions are dispersed inmiscible droplets within another liquid stabilized by the interphasic compounds (30-49). In dealing with proteins, the disperse liquid is a fat or oil and the stabilizing interphase is a protein product in butter, these phases are reversed. 

In products like sausage and meat pies, plant protein additives have been shown to improve binding of the structure and reduce moisture and fat losses. This may be related to the gelling and/or emulsification functions, as well as, water and fat absorption. 

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