Protein Functions Project
Act as an Emulsifier
Chemically: Protein's Assigned Role
Foods with Specific Amino Acids
Bread (the result is dry if not made with emulsifiers. It becomes easier to stale without them)
Chocolate (to provide the right consistency of the chocolate)
Ice-Cream (added during the freezing process to provide a smoother texture)
Margarine (needed for stability, texture, and taste)
Processed Meat (distributes fat finely)
Factors the Help Protein Perform.
Factors the Inhibit the Protein
An emulsifier is used when you want to mix two components and keep them from separating. An examples would be if it's not heated properly the emulsion will not happen.