Some Problems on Emulsifiers as Food Additives
نویسندگان
چکیده
منابع مشابه
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Synthesis and Commercial Preparation of Food Emulsifiers
Food emulsifiers, more correctly referred to as surfactants, are molecules, which contain a nonpolar, and one or more polar regions. In general, nonpolar groups are aliphatic, alicyclic, or aromatic hydrocarbons. Polar functional groups contain heteroatoms such as oxygen, nitrogen, and sulfur. As shown in Fig. 2.1, the polar functionality makes the emulsifier anionic, cationic, amphoteric, or n...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1970
ISSN: 1884-2003
DOI: 10.5650/jos1956.19.1007