Products Emulsifiers are available as pure substances, for example, in pharmacies and drugstores. They are found in numerous pharmaceuticals, cosmetics (personal care products), medical devices and foods. Structure and properties Emulsifiers are amphiphilic, meaning they have both a hydrophilic and lipophilic structural character. This allows them to mediate between the water and fat phases. Emulsifiers … Emulsifiers
Products Lecithin is available in specialty stores. It is found in many pharmaceuticals as an excipient, as well as an additive in foods, and is available as a dietary supplement. Structure and properties Lecithins exist as brown granules or viscous liquids and have amphiphilic properties, meaning they have both hydrophilic and lipophilic structural components. They … Lecithin
Background The carotenoids lutein and zeaxanthin are found in the retina of the eye and in particularly high concentration in the yellow spot, that structure in the center of the retina with the greatest density of photoreceptors that achieves the highest visual acuity. They are selectively enriched there and their concentration is much higher than … Lutein and Zeaxanthin
Introduction Eggs contain a lot of protein. This fact is known to most people. But what does a lot of protein mean in concrete figures? 100g of egg contains about 13g of protein. The rest consists mainly of fat and water. For a medium-sized M-class egg, the protein content is therefore approx. 6 to 8 … What is the protein content of the egg?
Does the protein content change when the egg is cooked? Eggs are very protein-rich foods and are therefore eaten with pleasure if you want to replenish your protein balance. However, eggs are rarely eaten raw, so many people wonder if the protein content changes when the egg is cooked. However, this question can be answered … Does the protein content change when the egg is cooked? | What is the protein content of the egg?
