Karakteristik emulsifier dari otak sapi dengan proses degumming berbeda
Abstract
Food emulsion is an unstable system. Emulsifiers must be added into food emulsions to increase product stability and to attain an acceptable shelf-life. Natural emulsifiers are used to insure the consumer safety. Beef brain is potential to be developed as an natural emulsifier resource. Beef brain contains 6% phospholidips.