Food Emulsifiers and Their Applications

• Corporate Author: SpringerLink (Online service)
• Other Authors: Hasenhuettl, Gerard L. (Editor, http://id.loc.gov/vocabulary/relators/edt), Hartel, Richard W. (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 3rd ed. 2019.
• Subjects: Microbiology.; Food-Biotechnology.; Physical chemistry.; Food Microbiology.; Food Science.; Physical Chemistry.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dis...