Food emulsifiers and their applications
By: Gerard L. Hasenhuettl, Richard W. Hartel, editors.
Contributors: Hasenhuettl, Gerard L., 1944-; Hartel, Richard W., 1951-
Edition: 2nd ed.
Publisher: Springer
Published: 2008
Place of publication: New York
Language: eng
Number of pages: 426
ISBN-13: 9780387752839; 9780387752846
Subjects: Food additives; Dispersing agents
Notes: Includes bibliographical references and index.
Table of contents: title: Overview of food emulsifiers; title: Synthesis and commercial preparation of food emulsifiers; title: Analysis of food emulsifiers; title: Emulsifier-carbohydrate interactions; title: Protein/emulsifier interactions; title: Physiochemical aspects of an emulsifier functionality; title: Emulsifiers in dairy products and dairy substitutes; title: Emulsifiers in infant nutritional products; title: Applications of emulsifiers in baked foods; title: Emulsifiers in confectionery; title: Margarines and spreads; title: Application of emulsifiers to reduce fat and enhance nutritional quality; title: Guidelines for processing emulsion-based foods; title: Forecasting the future of food emulsifiers.