Flour emulsifying properties

Table 1 (Part 1). Multiple regression models for prediction of nitrogen solubility and emulsifying properties of soy flour as influenced by pH and salt concentration.

Figure 13. Solubility and emulsifying properties of proteins in peanut flour treated with proteolytic enzymes. (H) Not treated, pH 6.9 (O) trypsin, pH 7.6 (Q) bromelain, pH 4.5 (9) pepsin, pH 2.0.

Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower concentrates or isolates In emulsion capacity. McWatters and Cherry (9) compared select functional properties of defatted soybean, peanut, field pea, and pecan flours and showed that major seed storage proteins were important in emulsifying and foaming properties. Protein solubility was related to the quality of the emulsions and foams. Behavioral characteristics contributed by nonprotein components that occur naturally In the seeds, especially carbohydrates, were Implicated. 

Some functional properties of quinoa flour have been described, mainly solubility, WHC, gelation, and foaming and emulsifying capacity. 

Properties Wh. to ivory oily to waxy material sol. in edible oils and fats disp. in hot water insol. in cold water HLB 10.0-12.0 Uses Surfactant emulsifier, stabilizer, sequestrant, fat replacement, flour improver, protein binder in foods antispattering agent in margarine synergist and solubilizer for antioxidants emulsifier, stabilizer for pharmaceuticals, cosmetic creams blending agent in coatings for cellophane food-contact film... 

Starch phosphates are useful in frozen foods where they impart good freeze-thaw stability and reduce retrogradation (Chapter 10.1). The stability of ice cream and other products can also be improved. Starch phosphates can be used as cheese emulsifiers [67] and phosphates incorporated into flour will improve its properties by reaction with the starch [68]. Calcium starch phosphates are claimed to be useful components of foods, animal feeds and pharmaceutical products [69]. 

As well as being central to cheesemaking, casein is used to fortify flour, bread and cereals. In addition to its functions in food products, casein has many other industrial applications. Casein is much used in tonics and dietary supplements (Section 12.13). Caseinates are surfactants and will act as emulsifiers, water and fat binders, adhesives, thickening and gelling agents (Section 12.4). Either additional phosphorylation or dephosphorylation of casein can be carried out with consequent modification of some of its properties. 

Esters of mono- and diacylglycerols with acetic acid (E472a) are used as substances preventing crystallisation of fats, esters of succinic acid have found use as flour conditioners (enhancers), esters of citric acid as emulsifiers, solvents for antioxidants and fat substitutes in some foods. They also enhance the baking properties of flour. 

Uses Emulsifier, flour improver, sheif-iife extender for wh. bread and toast, ready mixes, bread improvers, baking additives Features Provides iighter crumb, freshness Properties Powd. 

Uses Emulsion stabilizer in coffee whiteners aerating agent, emulsifier in cake mixes, flour confectionery, shortening stabilizer, shelf-life extender in cake batters fat incorporation aid, antisticking agent for toffee mixes Properties M.p. 50 C acid no. 3 max. iodine no. 5 max. sapon. no. 220-230 20-30% monoglyceride, 1% max. moisture Crolactil CS2L [Croda Chem. Europe Ltd]... 

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