Cooking Chemistry and the Formulator: Egg Whites and Milk

Mar 1, 2009 | Contact Author | By: Eric Abrutyn, TPC2 Advisors Ltd.
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Title: Cooking Chemistry and the Formulator: Egg Whites and Milk
proteinx amino acidsx milk fat globulesx denaturationx flocculationx coalescencex
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Keywords: protein | amino acids | milk fat globules | denaturation | flocculation | coalescence

Abstract: This article is the first in a four-part series that will highlight connections between the chemistry of cooking and personal care product development—including the reactions that occur and why, and how to best utilize these reactions for the benefit of novice formulators.

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Formulating chemists are constantly called upon to use their knowledge and creative instincts to conjure up blends of ingredients to develop functional creams, shampoos, etc. This process is analogous to cooking, which obviously requires chemistry in order to perfect edible creations. This article is the first in a four-part series that will highlight connections between the chemistry of cooking and personal care product development—including the reactions that occur and why, and how to best utilize these reactions for the benefit of novice formulators. The present article considers dairy products, examining the cooking science of eggs and milk. Additional articles will discuss meat and poultry, grains and sugar, and flavors and spices of life.

Excerpt Only This is a shortened version or summary of the article you requested. To view the complete article, please log in or create an account. Registration is Free!

 

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