Low temperature stability of surfactant systems

Emily Summerton,Georgina Zimbitas,Melanie M. Britton,Serafim Bakalis

Trends in Food Science & Technology（2017）

引用 8|浏览12

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摘要

•Surfactants are present in many food products such as mayonnaise and salad dressing.•At low temperatures, crystallisation can be a concern for product stability.•Low temperature stability test methods in place for industry products are outlined.•Techniques with potential for crystallisation timescale reduction are discussed.

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关键词

Surfactants,Low temperature,Crystallisation,Nucleation,Seeding,Ultrasound

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