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http://dx.doi.org/10.23093/FSI.2018.51.2.136

The Principle of Emulsifier in Food Application and Trends in Food Emulsifier Market  

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)
Publication Information
Food Science and Industry / v.51, no.2, 2018 , pp. 136-147 More about this Journal
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.
Keywords
emulsion; emulsifier; kinds of emulsifier; application of emulsifier;
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