date:May 08, 2012
New research suggests that monoglyceride (MG) crystals formed in emulsions have the potential to structure oil in water emulsions for more control of flavor release with possible applications in reduced fat emulsions.
The studyinvestigated the effect of monoglyceride on the properties and subsequent flavor of emulsions, when compared to standard emulsifiers (tween 20 and whey protein isolate).
Led by Dr Song Miao of Teagasc Food Research Centre, Ireland, the research team report that when d