With a view to set up fast method for assessing the changes brought into starchy matrix by main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, new device was tested. The Rapid Force Analyzer included fast-heating step of 90 s at constant temperature 100 °C force variations were recorded during entire assay. When wheat starch combined with three different amyl...

BACKGROUND Crohn's disease is common in developed nations where the typical diet is low in fibre and high in processed food. Primary lesions overlie Peyer's patches and colonic lymphoid follicles where bacterial invasion through M-cells occurs. We have assessed the effect of soluble non-starch polysaccharide (NSP) and food emulsifiers on translocation of Escherichia coli across M-cells. METHO...

Electrically charged food-grade biopolymers can be used to form multilayer coatings around the lipid droplets in oil-in-water emulsions using a sequential layer-by-layer electrostatic deposition approach. In principle, this approach improve stability and enhance functionality of food emulsions. study, were formed from saponins, polypeptides, polysaccharides medium chain triglyceride (MCT) as te...

leptospirosis is one of the most prevalent zoonotic diseases worldwide. currently, multivalent whole-cell leptospiral vaccines can induce protection against leptospirosis. therefore, preparation and formulation of new generations of vaccines that can stimulate long-term immunity for leptospirosis control are essential. the aim of this study was to prepare and characterize alginate microspheres ...

Preprocessed fatty foods often contain calories added as a fat emulsion stabilized by emulsifiers. Emulsion stability in the acidic gastric environment can readily be manipulated by altering emulsifier chemistry. We tested the hypothesis that it would be possible to control gastric emptying, CCK release, and satiety by varying intragastric fat emulsion stability. Nine healthy volunteers receive...

The US food industry would benefit from a domestically produced gum with a dependable supply and consistent quality that can be used for preparing oil-in-water (O-in-W) emulsions, such as citrus oil emulsions for beverages. Corn fiber gum (CFG) is an arabinoxylan (hemicellulose) extracted from the corn kernel pericarp and/or endosperm fiber fractions that can possibly fulfill this need. In this...

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the b...

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes manufacturers develop alternatives. The research objective was to select optimal concentration emulsifiers for egg-free mayonnaise made from virgin coconut oil.
 Study objects methods. We produced 20 samples with differe...