A combination of emulsifiers and whey protein concentrate could be used to totally replace egg in cake products, suggest researchers. The Iranian research team set out to optimise the production of a ...
Emulsifiers are used in thousands of food and beverage products worldwide. They’re in chocolates, cakes, breads, ice creams, margarines, dressings, sausages, pâtés, non-dairy milks, and vegan cheeses ...
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