Tag: Food stabilization

Glycolipids are among the most abundant lipids in nature, characterized by a unique structure combining a carbohydrate and a lipid. In food, they can be naturally occurring components or added for their functional properties, such as acting as emulsifiers and stabilizers. Understanding their role offers insight into both natural nutrition and food manufacturing processes.

Protein–polysaccharide composites have demonstrated a wide range of applications in both biomedical and food science fields. What is a protein polysaccharide, and how do these complex biomolecules achieve such versatility, from acting as tissue scaffolding to stabilizing food emulsions?

An estimated 60% of packaged goods on supermarket shelves contain palm oil, a versatile vegetable fat. A small amount of palm oil is added to many commercial brands of peanut butter to act as a stabilizer, preventing the natural oils from separating and rising to the top. This process creates a smoother, more spreadable product with a longer shelf life.

Over 60% of packaged goods on supermarket shelves contain palm oil, with commercial peanut butter often comprising 1-2% of this versatile ingredient. So, why is palm oil in peanut butter? The primary reason is its function as a stabilizer, preventing the natural oil from separating and leaving a creamy, consistent spread.

Globally, a high-sodium, low-potassium diet significantly increases the risk of cardiovascular diseases. To help counteract this, manufacturers frequently put potassium in food by adding it as a salt replacement and a versatile additive with several functional benefits.