Technical / White Paper

Emulsifier Functionality and Interfacial Tension

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Emulsifier Functionality and Interfacial Tension

As part of recipe development, the selection of emulsifiers is not only dependent on the desirable functional attributes needed for the product, but also on formulation factors, such as the presence of other ingredients (e.g. sugars, salts and proteins), pH and temperature.

In this new White Paper, Leatherhead Food Research's Dr Wayne Morley and Dr Pretima Titoria explore the effects that these different formulation factors have on interfacial tension.

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