Introduction The utilisation of food additives becomes more and more important. The red seaweed hydrocolloids agar-agar, carrageenan and furcelleran which are the cell wall polysaccharides and construct differently with a variable amount linked groups are used as a food additive. Red algae belong to the class Rhodophyceae. Agar-agar or short agar, carrageenan and furcelleran are part of the emu...

Surfactants are molecules of enormous scientific and technological importance, which are widely used as detergents, emulsifiers, and for the preparation of diverse nanostructures. Their fascinating ability to form self-organized structures, such as micelles or liquid crystals, originate from their amphiphilic architecture-a polar head group linked to a hydrophobic chain. While almost all known ...

Marine algae contain large amounts of polysaccharides, notably cell wall structural, but also mycopolysaccharides and storage polysaccharides (Kumar et al. 2008b; Murata and Nakazoe 2001). Polysaccharides are polymers of simple sugars (monosaccharides) linked together by glycosidic bonds, and they have numerous commercial applications in products such as stabilisers, thickeners, emulsifiers, fo...

It has been shown that structured lipids, formed in the process of enzymatic modification natural hard fat with walnut oil, are capable stabilizing emulsion systems without need to add additional emulsifiers. This is especially true for emulsions containing during when amount added water reaction catalyst was range 12–16 wt%. Physicochemical evaluations, i.e., average particle size, its growth,...

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have important advances emulsion science that are leading new approaches improving quality functionality. This article provides an overview number these advanced technologies, Picke...