Food Emulsions
Subtitle:  Principles, Practice, and Techniques
Publisher: CRC Press
Published: August 26, 1998
Language: eng
Format: Hardcover
Number of pages: 392
ISBN-13: 9780849380082
Subjects: Biochemistry; Chemistry; Food & beverage technology; Technology; Food Engineering; Technology & Industrial Arts; Science/Mathematics; Food Science; Food; Emulsions
First sentence: Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996).