| abstract |
Polymer compositions comprising a glyceride and least 1 building block covalently linked via phenolic residues preferably containing an ortho methoxygroup, wherein the building blocks are selected from the group of proteins (P), glycerides (G) and polysaccharides (S) and wherein the covalent linkage is between P-G, G-G, G-S or combinations thereof show good emulsifying, thickening and stabilising properties. The polymers are suitable for use in food products, especially emulsions and foams. |