Application of emulsifiers to reduce fat and enhance nutritional quality

Chemistry

• Emulsifying Agent 91%
• Fat 85%
• Food 61%
• Application 27%
• Reduction 14%
• Monoglyceride 14%
• Lecithin 12%
• Mesophase 11%
• Vitamin 10%
• Crystalline Texture 10%
• Fatty Acid 8%
• Mineral 8%
• Antioxidant Agent 8%
• Industry 7%
• Weight 5%
• Time 3%
• Molecule 3%

Engineering & Materials Science

• Oils and fats 100%
• Ice 21%
• Lecithin 18%
• Vitamins 16%
• Antioxidants 14%
• Flavors 13%
• Nutrition 13%
• Fatty acids 13%
• Sugars 13%
• Minerals 10%
• Product design 10%
• Molecules 10%
• Structural design 10%
• Sales 10%
• Salts 9%
• Derivatives 8%
• Textures 8%
• Health 7%
• Industry 4%