Liha töötlemine
attractions appear to have some importance or fat (Sebranek 2003; Wilson 1981).
and seem to participate in the binding of the Emulsification operation also has side effects:
interfacial protein film (IPF) to the protein it improves keepability and safety by the use
matrix (Mandigo 2004). Hydrophobic inter- of ingredients such as salt and by thermal
actions are strong attractive forces that act treatment. It is also a means to improve nutri-
between nonpolar groups separated by water tional properties through low-fat and low-salt
(McClements 1999). They happen when sur- products or through products enriched with
faces are nonpolar, either because they are fibers and micronutrients. Relevant proper-
not completely covered by emulsifier (during ties are obtained by a proper combination of
homogenization or at low emulsifier concen- ingredients and processing procedures.
tration) or because the emulsifier has some
annaabi.ee 
