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Cooking Chemistry and the Formulator: Egg Whites and Milk
By: Eric Abrutyn, TPC2 Advisors Ltd.
Posted: February 26, 2009, from the March 2009 issue of Cosmetics & Toiletries.
Purchase This Article
- From Cosmetics & Toiletries
- March 2009 issue, pg 24
- 4 pages
Article Keywords:
- protein
- amino acids
- milk fat globules
- denaturation
- flocculation
- coalescence
Available Formats:
- Adobe PDF for download
- Printed copies mailed to you
From $9 an article
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.
This is only an excerpt of the full article that appeared in Cosmetics & Toiletries, but you can purchase the full-text version.