Food Emulsifiers and Their Applications Second Edition /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Hasenhuettl, Gerard L. (Editor), Hartel, Richard W. (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2008.
• Subjects: Chemistry.; Food > Biotechnology.; Physical chemistry.; Food Science.; Chemistry/Food Science, general.; Physical Chemistry.

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interac...

Table of Contents:

• Overview of Food Emulsifiers
• Synthesis and Commercial Preparation of Food Emulsifiers
• Analysis of Food Emulsifiers
• Emulsifier-Carbohydrate Interactions
• Protein/Emulsifier Interactions
• Physicochemical Aspects of an Emulsifier Functionality
• Emulsifiers in Dairy Products and Dairy Substitutes
• Emulsifiers in Infant Nutritional Products
• Applications of Emulsifiers in Baked Foods
• Emulsifiers in Confectionery
• Margarines and Spreads
• Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
• Guidelines for Processing Emulsion-Based Foods
• Forecasting the Future of Food Emulsifiers.