Food Emulsifiers and Their Applications

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Gerard L. Hasenhuettl, Richard W. Hartel
Springer Science & Business Media, Jan 1, 1997 - Health & Fitness - 302 pages
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This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.
  

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Contents

Overview of Food Emulsifiers
1
12 Emulsifiers as Food Additives
2
13 Emulsifier Structure
5
14 Emulsifier Functionality
7
References
9
Synthesis and Composition of FoodGrade Emulsifiers
11
22 Mono and DigIycerides
13
23 Propylene Glycol Monoesters
15
72 Ice Cream
174
73 Whipped Cream and Whipping Cream
183
74 Whipped Toppings
187
75 Cream Liqueurs
191
76 Creams and Coffee Whiteners
195
77 Processed Cheese
197
78 Recombined Concentrated and Evaporated Milks
199
79 Other Dairy Applications of Emulsifiers
202

24 Lactylated Esters
18
25 Polyglycerol Esters
23
26 Sorbitan Esters
26
28 SuccinyIated Esters
29
29 Fruit Acid Esters
31
210 Acetylated Monoglycerides
33
211 Phosphated Esters
36
References
38
Analysis of Food Emulsifiers
39
32 ThinLayer and Column Chromatography
40
33 Wet Chemical Analysis
43
34 Physical Methods
52
35 Instrumental Methods
54
36 Setting Specifications for Emulsifiers
62
References
63
CarbohydrateEmulsifier Interactions
67
42 Inclusion Complexes of Starch
68
43 Effects of ExternaI Lipid MateriaIs on Starch Properties
69
44 Factors Affecting Complex Formation
81
45 Physical Properties of StarchEmulsifier Complexes
85
46 Summary
90
ProteinEmulsifier Interactions
95
52 Protein Stability
97
53 ProteinSurfactant Interactions
98
54 ProteinPhospholipid Interactions
120
55 ProteinEmulsifier Interactions Food Applications
132
References
137
Physicochemical Aspects of an Emulsifier Functionality
147
62 Surface Activity
148
63 Solution Properties of Emulsifiers
149
64 The Use of Phase Diagrams to Understand Emulsifier Properties
153
65 Examples of the Relation between Phase Diagrams and Emulsion Stability
154
66 Some Ways to Classify Emulsifiers
161
67 The Emulsifier Surface
167
References
171
Emulsifiers in Dairy Products and Dairy Substitutes
173
710 Summary
203
References
204
Applications of Emulsifers in Baked Foods
211
83 Emulsifier Function in Baked Goods
213
84 Role of the Shortening
215
85 Role of the Emulsifier
216
86 Emulsifier Interaction with Bakery Components
221
87 Applications in Baked Goods
225
88 Summary
233
References
234
Emulsifiers in Confectionery
235
92 Emulsifiers in Chocolate and Compound Coatings
236
93 Antibloom Agents in Chocolate and Compound Coatings
244
94 Other Emulsifiers Used in Coatings
248
95 Emulsifiers in Nonchocolate Confectionery
249
96 Processing Aids
252
References
253
Margarines and Spreads
255
102 Early Development
256
103 YellowFat Consumption
257
104 Definitions and Descriptions
258
105 Structure and Raw Materials
262
106 Fat Crystallization
263
107 Emulsifiers
267
108 Processing
270
109 Reduced and LowFat Spreads
274
1010 OilinWater Spreads
278
1012 Summary
279
Emulsifier Trends for the Future
281
111 Globalization in the Food Industry
282
113 Trends toward Safer Emulsifiers
283
114 Emulsifier Structure and Interactions with Other Ingredients
284
115 Enzymatic Synthesis of Food Emulsifiers
285
References
286
Index
287
Copyright

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About the author (1997)

Hasenhuettl is Research Principal at Kraft Foods Incorporated.

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