Emulsifiers in food technology / Viggo Norn.

Format:

Book

Author/Creator:

Norn, Viggo, author.

Language:

English

Subjects (All):

Food additives.

Emulsions.

Dispersing agents.

Physical Description:

1 online resource (369 p.)

Edition:

Second edition.

Place of Publication:

Chichester, [England] : Wiley Blackwell, 2015.

Language Note:

English

Summary:

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening an

Contents:

Introduction to food emulsifiers and colloidal system

Lecithins

Ammonium phosphatides

Mono- and diglycerides

Acid esters of mono- and diglycerides

Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making

Sucrose esters

Polyglycerol esters

PGPR polyglycerolpolyricinoleate E476

Propylene glycol fatty acid esters

Stearoyl-2-lactylates and oleoyl lactylates

Sorbitan esters and polysorbates

Application of emulsifiers in dairy and ice cream products

Regulation of food emulsifiers in the European Union

Analysis of emulsifiers.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781118921258

1118921259

9781523110650

1523110651

9781118921265

1118921267

9781118921272

1118921275

OCLC:

894170731