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Define Surface properties of Proteins?
The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed herewith:
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Lauric Fats Fats of this group are derived from certain species of palm, such as coconut. The fats are characterized by their high content of lauric acid (40 - 50%), moderate
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