1
کشاورزی::
امولسیفایر
compound will partition between the oil phase, the water phase and the gas phase; furthermore, the aroma compound can interact with stabilising surfactants and emulsifiers.
In foamed systems, the addition of air inclusions or foam or crema (emulsified oils) to a product, modifies the mass transfer of aroma compounds.
If the oxidation process was limited to the reaction products described in the previous section, it would not pose a major problem in the stability of foods, and we would probably know about it only with respect to the formation of polymers under frying conditions, or when it proceeds to such an extreme extent that it effects the physical stability of, for example, emulsified foods.
Bulk oils without water show different oxidation behaviour to emulsified foods.
This phenomenon was known as the 'polar paradox' and is based on the observation that in bulk oils polar antioxidants are more effective and in emulsified systems antioxidants that partition into the oil phase, are needed for stabilisation.
واژگان شبکه مترجمین ایران