Citation
T., Caulier and V., Plasman and N., Boulos (2005) The added value of high-purity polyglycerol esters as food emulsifiers. [Proceedings Paper]
Abstract
Polyglycerol esters have unique properties that can notably be valorized in the following applications: • Optimization of the rheological properties of chocolate • Emulsification of low-fat spreads • Stabilization of hydrated paste emulsifiers for cake production In the above mentioned examples, the detailed composition of the polyglycerol moiety is critical for the performance and for the regulatory compliance of its ester.
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Abstract
Polyglycerol esters have unique properties that can notably be valorized in the following applications: • Optimization of the rheological properties of chocolate • Emulsification of low-fat spreads • Stabilization of hydrated paste emulsifiers for cake production In the above mentioned examples, the detailed composition of the polyglycerol moiety is critical for the performance and for the regulatory compliance of its ester.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TP684 P3I61 2005 Call Number |
| AGROVOC Term: | esters |
| AGROVOC Term: | emulsifiers |
| AGROVOC Term: | food additives |
| AGROVOC Term: | processed foods |
| AGROVOC Term: | food technology |
| AGROVOC Term: | food processing |
| AGROVOC Term: | product development |
| AGROVOC Term: | food industry |
| AGROVOC Term: | consumers |
| AGROVOC Term: | food quality |
| Geographical Term: | Belgium |
| Depositing User: | Nor Hasnita Abdul Samat |
| Date Deposited: | 09 Sep 2025 08:43 |
| Last Modified: | 09 Sep 2025 08:43 |
| URI: | http://webagris.upm.edu.my/id/eprint/1099 |
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