Emulsifiers in food technology /
Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as st...
| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Oxford ; Ames, Iowa :
Blackwell Pub.,
2004.
|
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel. |
|---|---|
| Physical Description: | 1 online resource (xvi, 247 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470995747 0470995742 1405147997 9781405147996 1280213035 9781280213038 9781405118026 1405118024 9786610213030 6610213038 0470799285 9780470799284 |