| abstract |
The present application relates generally to emulsifiers and methods of production thereof, and specifically to emulsifiers prepared using renewable and/or agricultural products through a physical process. Flour of cereal grains, legumes, or other plant materials contains both protein and carbohydrate, in particular starch. The preparation procedure of flour emulsifier contains physical processing, including but not limited to specifically designed heating, milling, or the combinations of both. Emulsions of lipophilic materials are prepared using flour emulsifiers. The emulsions formed can be further dehydrated using spray drying, drum drying, freeze drying, vacuum drying, or other drying methods. The emulsions prepared using flour emulsifiers as well as their dehydrated products show enhanced stability against physical and chemical deteriorations as compared with those prepared using conventional emulsifiers, such as octenylsuccinate starch and gum arabic. |