Emulsifiers in Food Technology (Google eBook)

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Robert J. Whitehurst
John Wiley & Sons, Apr 15, 2008 - Technology & Engineering - 264 pages
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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.

  

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Contents

1 Lecithins
1
2 Mono and diglycerides
40
3 Acid esters of mono and diglycerides
59
4 Diacetyltartaric esters of monoglycerides DATEM and associated emulsifiers in bread making
86
5 Polyglycerol esters
110
6 Sucrose esters
131
7 Sorbitan esters and polysorbates
162
8 Propylene glycol fatty acid esters
186
9 Stearoyl2lactylates and oleoyl lactylates
206
10 Ammonium phosphatides
226
Appendix 1 Hydrophile lipophyle balance
237
Appendix 2 Enumbers names and synonyms of food emulsifiers
238
Appendix 3 Summary of food emulsifier applications
241
Appendix 4 Recommended analytical methods for food emulsifiers list of references
243
Index
245
Copyright

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About the author (2008)

Robert J. Whitehurst is Group Technical Coordinator at cereform Eur Limited, Northampton UK.

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