Emulsifiers : properties, functions and applications / Adrienne Fitzgerald, editor.

Format:

Book

Contributor:

Fitzgerald, Adrienne, editor.

Series:

Chemistry research and applications series.

Chemistry research and applications

Language:

English

Subjects (All):

Emulsions.

Lipids in human nutrition.

Fatty acids.

Physical Description:

1 online resource (116 p.)

Place of Publication:

New York : Nova Publishers, 2015.

Language Note:

English

Summary:

This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant properties of fatty acid esters synthesized through lipase-catalyzed condensation with various hydrophilic compounds is explored. In the second chapter, the impact of combined emulsifier on crystallization properties of non-trans fat is discussed. The third chapter provides a brief account of emulsifiers/stabilizers and their role in stabilizing complex colloid systems such as foamed emulsions, structured emulsions and bigels with the the help of illustrative examples. The last chapter of the book explores lecithin, modified lecithins, polyglycerol polyricinioleate and sorbitan monostearate emulsifiers widely used in the food industry.

Contents:

EMULSIFIERS PROPERTIES, FUNCTIONS AND APPLICATIONS ; EMULSIFIERS PROPERTIES, FUNCTIONS AND APPLICATIONS ; Library of Congress Cataloging-in-Publication Data; CONTENTS ; PREFACE ; Chapter 1 SURFACTANT AND ANTIOXIDANT PROPERTIES OF FATTY ACID ESTERS SYNTHESIZED THROUGH LIPASE-CATALYZED CONDENSATION WITH VARIOUS HYDROPHILIC COMPOUNDS ; ABSTRACT ; 1. INTRODUCTION; 2. CONTINUOUS PRODUCTION OF FATTY ACID ESTERS WITH MANNOSE BY IMMOBILIZED LIPASE AND THEIR SURFACTANT PROPERTIES ; 3. ANTIMICROBIAL ACTIVITY OF FATTY ACID ESTERS WITH HEXOSE AGAINST GRAM-POSITIVE BACILLI

4. SUPPRESSIVE ABILITY OF FATTY ACID ESTERS WITH VARIOUS HYDROPHILIC COMPOUNDS AGAINST LIPID OXIDATION ACKNOWLEDGMENTS ; REFERENCES ; Chapter 2 THE IMPACT OF COMBINED EMULSIFIER ON CRYSTALLIZATION PROPERTIES OF NON TRANS FAT ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Starting Materials; Plan of Experiments ; Methods ; RESULTS AND DISCUSSION ; Fatty Acid Composition ; SFC in Function of Temperature ; Crystallization Rate under Static Condition ; Rheological Properties of Crystallizing Fats ; Thermal Properties ; Consistency ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES

Chapter 3 FOOD-GRADE COLLOIDAL PARTICLES AS EMULSIFIERS AND STABILIZERS FOR COMPLEX COLLOIDS ABSTRACT ; INTRODUCTION; FOAMED EMULSIONS STABILIZED BY METHYLCELLULOSE-TANNIC ACID (MCE-TA) COMPLEXES ; STRUCTURED EMULSIONS STABILIZED BY WAX CRYSTALS ; SURFACTANT-FREE, PH RESPONSIVE EMULSIONS ; 'AQUEOUS-ORGANIC' BIGELS STABILIZED BY HYDROPHILIC SILICA PARTICLES ; CONCLUSION; REFERENCES ; Chapter 4 LECITHIN, MODIFIED LECITHINS, POLYGLYCEROL POLYRICINOLEATE AND SORBITAN MONOSTEARATE EFFECTS IN COCOA BUTTER AND OTHER LIPID SYSTEMS ; ABSTRACT ; 1. SOYBEAN LECITHIN ; 1.1. General Aspects

1.2. Production of Lecithin 1.2.1. Production of Modified Soybean Lecithins ; 1.2.1.1. Fractionation ; A) Fractionation by Acetone - Separation of the Soybean Oil ; B) Fractionation by Alcohol - Separation of Enriched Fractions of PC or PI ; C) Enzymatic Modification ; D) Chemical Modifications; 2. POLYGLYCEROL POLYRICINOLEATE (PGPR) ; 3. SORBITAN MONOESTERS ; 4. INFLUENCE OF EMULSIFIERS ON FAT CRYSTALLIZATION; Lecithins and Polyglycerol Polyricinoleate (PGPR) ; Sorbitan Monostearate ; Sorbitan Monostearate in Low-Sat Fat Systems

5. INFLUENCE OF EMULSIFIERS ON THE RHEOLOGICAL AND TEXTURE PROPERTIES OF CHOCOLATE Lecithins and Polyglycerol Polyricinoleate (PGPR) ; Sorbitan Monostearate ; REFERENCES ; BIBLIOGRAPHY ; INDEX

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-63483-710-X