Natural Emulsifier


Corn would soon lend a hand in preserving tinned fish. A starch-like compound called phytoglycogen forms 30 per cent of the dry mass of sweet corn. This compound was modified to act as an emulsifier. These are chemicals added to tinned foods that prevent oil droplets in the food from oxidizing that changes the chemical structure of the oil; the food goes rancid. The phytoglycogen nanoparticle is thicker and denser than most other emulsifiers and creates a better oxygen barrier, thus prolonging the shelf life of preserved foods.


Down to Earth , January 2010