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

Table of Contents:

Chapter 01. Overview of Food Emulsifiers
Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers
Chapter 03. Analysis of Food Emulsifiers
Chapter 04. Emulsifier-Carbohydrate Interactions
Chapter 05. Protein/Emulsifier Interactions
Chapter 06. Physicochemical Aspects of an Emulsifier Function
Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES
Chapter 08. Emulsifiers in Infant Nutritional Products
Chapter 09. Current Emulsifier Trends in Dressings and Sauces
Chapter 10. Applications of Emulsifiers in Baked Foods
Chapter 11. Emulsifiers in Confectionery
Chapter 12. Emulsifier Applications in Meat Products
Chapter 13. Margarines and Spreads
Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
Chapter 15. Guidelines for Processing Emulsion-Based Foods
Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients.