Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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The Principle of Emulsifier in Food Application and Trends in Food Emulsifier Market

유화제 식품적용 원리 및 식품 유화제 시장 동향

  • Choi, Mi-Jung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Honggyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, YunJung (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Dong Hyeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, SangYoon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최미정 (건국대학교 축산식품생명공학과) ;
  • 김홍균 (건국대학교 축산식품생명공학과) ;
  • 이윤정 (건국대학교 축산식품생명공학과) ;
  • 박동현 (건국대학교 축산식품생명공학과) ;
  • 이상윤 (건국대학교 축산식품생명공학과)
  • Received : 2018.05.30
  • Accepted : 2018.06.14
  • Published : 2018.06.30
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Abstract

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

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References

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