What are the functions of Emulsifiers and Stabilizers in Ready-To-Eat Curry?


The preparation of palm-based liquid coconut milk substitute involves emulsification and homogenization. Emulsification forms a heterogeneous system with two or more immiscible phases. Homogenization is a must to ensure that the emulsion is stable. In coconut milk, stabilization is conducted by adding suitable emulsifiers and stabilizers followed by homogenization to reduce the fat globule size (WIPO Patent WO 2013077726 A2, 2013).



Zainal, Z., Nat, S. M., Rosnani, W., Idris, N. A., Ismail, A. (2013). Palm-based liquid coconut milk substitute. WIPO Patent WO 2013077726 A2.

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