Food emulsifiers and their applications /
Food emulsifiers and their applications / [book]
Gerard L. Hasenhuettl, Richard W. Hartel, editors
- 2nd ed.
- New York : Springer, c2010.
- xiv, 426 p. : ill.
Includes bibliographical references and index
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical 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
9781441925909
Food additives
Dispersing agents
TP455 / .F667 2010
Includes bibliographical references and index
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical 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
9781441925909
Food additives
Dispersing agents
TP455 / .F667 2010
