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Book Emulsifiers Handbook


Emulsifiers Handbook

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    Available in PDF - DJVU Format | Emulsifiers Handbook.pdf | Language: ENGLISH
    Clyde E. Stauffer(Author)

    Book details

Emulsifiers is the seventh title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series meet the needs of industry. Each title focuses on an ingredient or application, giving information that was previously unavailable in a single source and presenting its subject in straightforward language.

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

anti-staling issues

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 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

3.2 (3074)
  • Pdf

*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 102 pages
  • Clyde E. Stauffer(Author)
  • Eagan Pr (June 1, 1999)
  • English
  • 3
  • Science & Math

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Review Text

  • By Schumacher Helena on September 6, 2015

    The book includes quite general data, I expected more specific tips

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