Food Emulsifiers and Their Applications

AvGerard L. Hasenhuettl,Richard W. Hartel

Inbunden, Engelska, 2019

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Beskrivning

The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases.

Produktinformation

Utgivningsdatum:2019-11-20
Mått:155 x 235 x 38 mm
Vikt:948 g
Format:Inbunden
Språk:Engelska
Antal sidor:522
Upplaga:3
Förlag:Springer Nature Switzerland AG
ISBN:9783030291853

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Mer om författaren

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, Madison, WI.

Innehållsförteckning

Chapter 01. Overview of Food Emulsifiers.- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers.- Chapter 03. Analysis of Food Emulsifiers.- Chapter 04. Emulsifier-Carbohydrate Interactions.- Chapter 05. Protein/Emulsifier Interactions.- Chapter 06. Physicochemical Aspects of an Emulsifier Function.- Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES.- Chapter 08. Emulsifiers in Infant Nutritional Products.- Chapter 09. Current Emulsifier Trends in Dressings & Sauces.- Chapter 10. Applications of Emulsifiers in Baked Foods.- Chapter 11. Emulsifiers in Confectionery.- Chapter 12. Emulsifier Applications in Meat Products.- Chapter 13. Margarines and Spreads.- Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Chapter 15. Guidelines for Processing Emulsion-Based Foods.- Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.