Food Emulsifiers and Their Applications /

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...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Hasenhuettl, Gerard L. (Editor), Hartel, Richard W. (Editor)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2019.
Edition:	3rd ed. 2019.
Subjects:	Microbiology. Food > Biotechnology. Chemistry, Physical and theoretical. Food Microbiology. Food Science. Physical Chemistry.
Online Access:	Connect to the full text of this electronic book