Valorisation of Bakery Waste to Produce Bio-emulsifier

S Ambavaram, S Azhari, L Hodgson, R Avery, Pattanathu Rahman

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Abstract

Bio-emulsifiers ability to stabilise oil in water emulsions enable them to benefit industries in different ways. The food industry uses them to bind ingredients for example, mayonnaise and bread and in oil companies they are used to clean and recover oil. Renewable by-products have been identified as a cheaper alternative to the future production of surface active compounds. Features including lower toxicity, higher biodegradability and increased emulsification allow them to be a viable suggestion for an alternative to chemically synthesised products. Using the shake flask method and an automated fermenter at 30°C for four days of incubation this study investigates the potential of bakery waste as a medium to produce bio-emulsifiers.
Original languageEnglish
Publication statusPublished - 7 Jun 2017
EventBBSRC Food Waste Net conference on ‘Cereal and Bakery Waste Valorisation’ 2017
- University of Reading, Reading, United Kingdom
Duration: 7 Jun 20177 Jun 2017

Conference

ConferenceBBSRC Food Waste Net conference on ‘Cereal and Bakery Waste Valorisation’ 2017
CountryUnited Kingdom
CityReading
Period7/06/177/06/17

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    Ambavaram, S., Azhari, S., Hodgson, L., Avery, R., & Rahman, P. (2017). Valorisation of Bakery Waste to Produce Bio-emulsifier. Paper presented at BBSRC Food Waste Net conference on ‘Cereal and Bakery Waste Valorisation’ 2017
    , Reading, United Kingdom.