Emulsifiers in Food Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Emulsifiers in Food Technology by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118921258
Publisher: Wiley Publication: October 21, 2014
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118921258
Publisher: Wiley
Publication: October 21, 2014
Imprint: Wiley-Blackwell
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Wiley

Cover of the book Clinical Dilemmas in Diabetes by
Cover of the book No One Ever Told Us That by
Cover of the book The Handbook of Risk Management by
Cover of the book Fish by
Cover of the book Mechanical Behavior of Organic Matrix Composites by
Cover of the book Private Equity in China by
Cover of the book Practical Public Health Nutrition by
Cover of the book Applied Mathematics by
Cover of the book Environmental Assessment on Energy and Sustainability by Data Envelopment Analysis by
Cover of the book Salesforce Marketing Cloud For Dummies by
Cover of the book Safe Handling and Restraint of Animals by
Cover of the book Sex Media by
Cover of the book Digital Macro and Close-Up Photography For Dummies by
Cover of the book Church Unique by
Cover of the book Social Skills Success for Students with Autism / Asperger's by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy