Emulsifiers are essential components of many industrial food
recipes. They have the ability to act at the interface between two
phases, and so can stabilise the desired mix of oil and water in a
mayonnaise, ice cream or salad dressing. They can also stabilise
gas/liquid mixtures in foams. More than that, they are increasingly
employed in textural and organoleptic modification, in shelf life
enhancement, and as complexing or stabilising agents for other
components such as starch or protein. Applications include
modifying the rheology of chocolate, the strengthening of dough,
crumb softening and the retardation of staling in bread.
This volume, now in a revised and updated second edition,
introduces emulsifiers to those previously unfamiliar with their
functions, and provides a state of the art account of their
chemistry, manufacture, application and legal status for more
experienced food technologists. Each chapter considers one of the
main chemical groups of food emulsifiers. Within each group the
structures of the emulsifiers are considered, together with their
modes of action. This is followed by a discussion of their
production / extraction and physical characteristics, together with
practical examples of their application. Appendices cross-reference
emulsifier types with applications, and give E-numbers,
international names, synonyms and references to analytical
standards and methods.
This is a book for food scientists and technologists,
ingredients suppliers and quality assurance personnel.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!