The current volume presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, Emulsifiers, provides easy-to-use tables and illustrations, as well as definitions of key terms. The broad scope encompasses emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages.
Describing emulsifiers in various products and processes, this handbook fills the gap between scientific literature and the product-specific information provided by suppliers The result is a volume that helps any food practitioner gain a common understanding of emulsifiers, their properties, and their application. Coverage includes:
surface activity surfactants as amphiphiles, surface and interfacial tension, concentration at the interface, and measuring surface tension
formation and stabilization of emulsions
microemulsions and conditions for spontaneous emulsion
fat and emulsifier crystals
mesophases and their significance in food applications
regulatory issues in the United States, Canada, and EU
flavor emulsions oil phase, emulsion stabilizers, and emulsion preparation
Features such as troubleshooting guides, definitions of key terms, and fast facts make Emulsifiers an essential reference for anyone in the food industry, including quality assurance personnel, purchasing agents, production personnel, teachers, students, suppliers, and technical sales representatives.
...a valuable reference...useful illustrations and definitions of specific terms...easy to read. --Lipid Technology...an up-to-date, clearly written and presented compendium, for broad readership. It is highly recommended for students in their initiation in the area of human nutrition and food processing. --Carbohydrate PolymersThis handbook fills the gap between scientific literature and the product-specific information provided by suppliers…a user-friendly format with expert guidance, Emulsifiers will meet the needs of professionals in many areas of the food industry. --Beverage and Food World
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