Surfactants used in food industry: A review

Journal of Dispersion Science and Technology

Volumn 30, Issue 9, 2009, Pages 1363-1383

  Kralova, Iva ^a   Sjöblom, Johan ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

AGP (polyglycosides); Biosurfactants; Emulsifiers; Emulsions; Food application; Food colloids; Food industry; Food processing; Food products; Food regulations; Food safety; Glycolipides; Hydrocolloids; Monoglycerides; Proteins; Stabilizers; Surfactants; Toxicity

Indexed keywords

AGP (POLYGLYCOSIDES); BIOSURFACTANTS; EMULSIFIERS; FOOD APPLICATION; FOOD COLLOIDS; FOOD INDUSTRY; FOOD REGULATIONS; FOOD SAFETY; GLYCOLIPIDES; HYDROCOLLOIDS; MONOGLYCERIDES; STABILIZERS; SURFACTANTS;

ALCOHOLS; BIOMOLECULES; COLLOID CHEMISTRY; COLLOIDS; CONTROL SYSTEM STABILITY; ELECTRON WAVE TUBES; EMULSIFICATION; FATTY ACIDS; FOOD PROCESSING; FOOD PRODUCTS; GROUP TECHNOLOGY; HEALTH; HYDROPHOBICITY; INTERNATIONAL COOPERATION; LAWS AND LEGISLATION; PHASE INTERFACES; PHOSPHOLIPIDS; POLYSACCHARIDES; PROTEINS; STABILIZATION; TOXICITY;

ANIONIC SURFACTANTS;

EID: 70449432670     PISSN: 01932691     EISSN: 15322351     Source Type: Journal    
DOI: 10.1080/01932690902735561     Document Type: Review

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