Applied Sciences, Journal Year: 2024, Volume and Issue: 14(21), P. 9692 - 9692
Published: Oct. 23, 2024
Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg products, more comprehensive understanding of these factors crucial. This review discusses recent developments regarding how like pH, ionic strength, thermal treatments, enzymatic novel non-thermal treatments affect properties. It also explores the underlying mechanisms involved emulsification. Food products involve different ingredients leading varying pH values which protein adsorption emulsion stability. Processing steps treatment can damage proteins, reducing their capabilities unstable Incorporating sugar, salt, amino acids enhance yolk’s resistance heat preserve its ability form stable emulsions. As an alternative treatment, techniques such as high-pressure high-intensity ultrasound be employed yolk. Furthermore, forming yolk–polysaccharide complexes These advancements have facilitated creation yolk-based high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, gels. A will instrumental improving quality creating
Language: Английский