Food Emulsifiers and Their Applications

Gerard L. Hasenhuettl, Richard W Hartel (Herausgeber)

Buch | Softcover

426 Seiten

2010 | Softcover reprint of hardcover 2nd ed. 2008
Springer-Verlag New York Inc.
978-1-4419-2590-9 (ISBN)

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The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Overview of Food Emulsifiers.- Synthesis and Commercial Preparation of Food Emulsifiers.- Analysis of Food Emulsifiers.- Emulsifier-Carbohydrate Interactions.- Protein/Emulsifier Interactions.- Physicochemical Aspects of an Emulsifier Functionality.- Emulsifiers in Dairy Products and Dairy Substitutes.- Emulsifiers in Infant Nutritional Products.- Applications of Emulsifiers in Baked Foods.- Emulsifiers in Confectionery.- Margarines and Spreads.- Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Guidelines for Processing Emulsion-Based Foods.- Forecasting the Future of Food Emulsifiers.

Erscheint lt. Verlag	29.10.2010
Zusatzinfo	62 Tables, black and white; XIV, 426 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Gewicht	670 g
Themenwelt	Naturwissenschaften ► Chemie ► Physikalische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4419-2590-2 / 1441925902
ISBN-13	978-1-4419-2590-9 / 9781441925909
Zustand	Neuware