1. Phthalates as a Food Clouding Agent
In this case, it can form an oil-in-water emulsion that the oil phase consists of an oil-soluble clouding agent, while the continuous phase consists of a solution of gum arabic, or a suitable hydrocolloid of similar properties. ... In addition, they are insoluble in water but lipophilic which means miscible in most organic solvents. ... After adding phthalates, the color of the products would be more white and natural. Also, as oils may easily react with oxygen or water and then give off a bad odor, resulting in shorter shelf life. ...
- Word Count: 1308
- Approx Pages: 5
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- Grade Level: Undergraduate