Ultra-processed foods, as defined by the NOVA classification, are industrial formulations made from substances extracted or derived food, containing little to no whole food in their composition. These foods typically enhanced with flavorings, colorings, emulsifiers, and other additives that alter sensory attributes of final product. The ingredients processes used ultra- processed manufacture ai...

Cereal Chem. 72(l):25-29 Low-fat shortbread cookies were prepared using combinations of carboto analyze the experimental results. Processing modifications were neceshydrate-based fat substitutes (Litesse, N-Flate, Rice*Trin, Stellar, or Trimsary to make low-fat shortbread cookies. The principal effects of fat choice) and emulsifiers (diacetyl-tartaric esters of monoglycerides substitutes on sho...

• High-purity surfactin was recovered from a Bacillus subtilis culture broth. Purified efficiently reduces interfacial tension at low concentrations. Surfactin characterized regarding its applicability as O/W emulsifier. Emulsions were stable pH values above 6 and NaCl concentrations up to 0.5 M. had highly negative zeta-potentials ?100 mV. Biosurfactants are surface-active molecules produced b...