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Figure 7. Performance characteristics, ice cream emulsifier glyceryl monostearate.

factant such as ethoxylated sorbitan monooleate resulted in a synergistic effect in frozen aerated desserts whereby the combination produced improved whippability and stiffness (26).

As with cake batter foams, a-tending surfactants form strong protective films around oil globules and are especially effective in promoting agglomeration of fat globules in dairy-type emulsions. The a-tending surfactants are adsorbed onto the globule surface, interfering with strong protein bonding and making the protective protein film more easily swept off the surface during whipping, resulting in increased agglomeration of globules with resulting firm texture and stiffness in whipped foams (eg, toppings).

Margarine is probably the simulated dairy product most widely consumed. It is a water-in-oil emulsion usually containing 80% fat and 20% aqueous phase. A lipophilic emulsifier system of 0.5 to 1.0% is used to stabilize the emul-

0.1% Glycerol monostearate

0.1% Glycerol monostearate

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