Study: Novel emulsifiers from olive processing solid waste

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“When tested as emulsifiers, the dialysis-isolated macromolecular populations alone are moderately efficient emulsifiers, as compared to the full extracts. Smaller molecules present in the extract appear to provide a synergistic effect in the overall emulsification capacity,” wrote Filotheou and colleagues.

“Solid olive processing waste can yield emulsifiers fit for use in neutral and acidic oil–in–water emulsions,” they reported.

Sources: Food Hydrocolloids, foodnavigator
Published online ahead of print, doi: 10.1016/j.foodhyd.2015.02.029
“Novel emulsifiers from olive processing solid waste”
Authors: Andreas Filotheou

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