The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according the Central Composite Rotatable Design, two independent variables (pequi oil and emulsifier) levels (7 13%; 1 2%) were assessed for moisture, protein, lipids, pH, acidity, color, texture. conclusion, emulsifier improved texture body of by decreasing its c...

Silver-Polyaniline (Ag-PANI) nanocomposites were prepared by in-situ oxidative polymerization of aniline monomer in sodium bis(2-ethylhexyl) sulfosuccinate (AOT) solution as an emulsifier. The synthesis of Silver-Polyaniline nanocomposites was investigated as a function of several parameters such as aniline concentration, concentration of emulsifier (AOT), concentration of oxidation agent and c...

Uniform-sized agarose beads were prepared by emulsification technique in this study. Agarose (4% w/v) was dissolved in boiling water containing 0.9% sodium chloride and used as water phase. A mixture of liquid paraffin containing 3 wt% of tween 80 emulsifier was heated to 70-80 o C and used as oil phase. Then the heated oil phase was poured into the water phase and the mixture was stirred with ...

BACKGROUND The emulsification-evaporation method was used to prepare astaxanthin nanodispersions using a three-component emulsifier system composed of Tween 20, sodium caseinate and gum Arabic. Using Response-surface methodology (RSM), we studied the main and interaction effects of the major emulsion components, namely, astaxanthin concentration (0.02-0.38 wt %, x1), emulsifier concentration (0...

Gum Arabic (GA) or Acacia gum is an edible biopolymer obtained as exudates of mature trees of Acacia senegal and Acacia seyal which grow principally in the African region of Sahe in Sudan. The exudate is a non-viscous liquid, rich in soluble fibers, and its emanation from the stems and branches usually occurs under stress conditions such as drought, poor soil fertility, and injury (Williams & P...

Grain amaranthus in its ordinary state may be modified by germination to perform extraordinary role as emulsifier for our fastgrowing food industry with a concomitant increase in food production to satisfy the everincreasing population of the world with its associated food insecurity. Hence, this study aimed at determining the optimum germination temperature for the maximum improvement of the f...

The mannoprotein which is a major component of the cell wall of Saccharomyces cerevisiae is an effective bioemulsifier. Mannoprotein emulsifier was extracted in a high yield from whole cells of fresh bakers' yeast by two methods, by autoclaving in neutral citrate buffer and by digestion with Zymolase (Miles Laboratories; Toronto, Ontario, Canada), a beta-1,3-glucanase. Heat-extracted emulsifier...

Three kinds of taro paste were prepared with taro:water:sugar ratios of 1:0.33:1.4, 1:0.33:0.8 and 1:0.33:0.2. Results indicated that the paste with the highest sucrose concentration had the least hard texture. The retarding effect of sugar on hardness development and water mobility of the low concentration system was fructose > glucose > lactose > sucrose. The DSC characteristics showed that a...

The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on emulsion stability and viscosity at 4, 23, and 40 C. In addition, an ada...