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nopal (vegetable) — Ingredient · Foodgeist
Ingredient
nopal
cactus pad
About
cactus pad
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels.”
oil-soluble monopalmitin→increases→viscous character of fresh emulsions
“The presence of oil-soluble monopalmitin increases the viscous character of fresh emulsions and substantially reduces the modulus of heat-set emulsion gels.”
oil-soluble monopalmitin→reduces→modulus of heat-set emulsion gels
“The viscoelastic properties of heat-set emulsion gels containing monopalmitin are only slightly frequency-dependent, and these gels can be classified as 'strong gels'.”
monopalmitin→affects→viscoelastic properties of heat-set emulsion gels
“the crystallization of the high-melting fraction with 10G1M, 10G1P, and 10G1S exhibited only wide-angle SR-XRD patterns without small-angle SR-XRD patterns, indicating that these crystals formed thin films in the nanometer-size emulsion droplets that did not diffract small-angle SR-XRD patterns.”
decaglycerin monomyristate (10G1M), decaglycerin monopalmitate (10G1P), decaglycerin monostearate (10G1S)→forms→thin films in nanometer-size emulsion droplets
