Overview
- Editors:
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Gerard L. Hasenhuettl
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Port Saint Lucie, USA
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Richard W. Hartel
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University of Wisconsin, Madison, USA
Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers
Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food
Includes supplementary material: sn.pub/extras
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Table of contents (14 chapters)
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- Tommy Nylander, Thomas Arnebrant, Martin Bos, Peter Wilde
Pages 89-171
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- Mark Weyland, Richard W. Hartel
Pages 285-305
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- Niall Young, Paul Wassell
Pages 307-326
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- Matt Golding, Eddie Pelan
Pages 327-348
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- Ganesan Narsimhan, Zebin Wang
Pages 349-394
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Back Matter
Pages 403-426
About this book
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behavior and int- actions of each emulsifier. Over the past few decades, tremendous progress has been accomplished in the fundamental understanding of emulsions, dispersions and foams. This book has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters. The remainder of the book p- vides detailed descriptions of food product categories and quality benefits obtained by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine products are included. Chapters on nutrition improvement (e.g., fat reduction) and processing techniques have been included.
Editors and Affiliations
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Port Saint Lucie, USA
Gerard L. Hasenhuettl
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University of Wisconsin, Madison, USA
Richard W. Hartel
