Food colloids cakes

Mason, C.T. and Hall, L.A. 1948. New edible colloidal gum from linseed oil meal cake. Food Ingred 20, 382-383. 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke Uses Emulsifier, stabilizer, thickener in pharmaceuticals, adhesives, inks, textile printing, cosmetics, foods flotation depressant protective colloid mfg. of spray-dried flavors lithographic reagent lubricant emollient thickener, stabilizer for soft drinks, cake mixes, confectionery tablet binder/disintegrant/excipient gellant in medicated cough drops film-fonner for coat pills encapsulation for liposol. vitamins sus-... 

Uses Thickener, stabilizer, emulsifier in foods, soft drinks, cake mixes, glazes, confectionery protective colloid emulsifier for waxes, fats, and oils stabilizer, emulsifier, binderfor beverages, pharmaceuticals, coating and barrier applies. substitute for acacia consistency agent for troches and emulsions... 

Processed foods are often colloidal systems such as suspensions, emulsions and foams [1]. Examples of food emulsions, which are the most commonly used products, are milk, cream, butter, ice cream, margarine, mayonnaise and salad dressings. Emulsions are also prepared as an intermediate step in many food processing items, e.g. powdered toppings, coffee whiteners and cake mixes. These systems are dried emulsions that are re-formed into the emulsion state by the consumer. 

The subject of this chapter represents one of the most diverse areas in soft matter science. Colloidal materials are systems in which small droplets or particles of one material are dispersed in a continuous phase of another material. This definition is deliberately broad as colloidal systems span an extremely wide range of materials, from solid particles suspended in aqueous solution, to droplets of moisture in the air, and foams, and can even be extended to include granular materials like sand. Colloidal science is a subject that is particularly relevant in our everyday lives because it plays an important role in the manufacture of numerous everyday substances. Many of the foods we eat can be described as colloids. Creamy foods, like mayonnaise, sauces, or ice cream, contain tiny droplets of fat dispersed in an aqueous medium food can be foams (liked whipped cream), and it can be a solid sponge (like bread or cake). Personal care products like face creams and toothpastes are colloidal systems, as are household paints and inks. Even the dilute polymer solutions discussed in Chapter 4 can be considered colloids. 

AC Eliasson, K Larsson. In AC Eliasson, K Larsson, eds. Cereals in Breadmaking A Molecular Colloidal Approach. New York Marcel Dekker, 1993, pp 161-210. IS Shepherd, RW Yoell. Cake emulsions. In S Friberg, ed. Food Emulsions. New York Marcel Dekker, 1976, pp 217-275. 

Chem. Descrip. Dehydrated egg whites, cellulose gum Uses Emulsifier, protective colloid, foaming agent for large commercial bakeries, angel food cakes, meringues, toppings, chiffon pies, candy Features Combines foaming props, of P-20 with exc. foam stability by addition of cellulose gum... 

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