Food Emulsifiers and Their Applications / Edition 2

Food Emulsifiers and Their Applications / Edition 2

by Gerard L. Hasenhuettl
     
 

ISBN-10: 0387752838

ISBN-13: 9780387752839

Pub. Date: 03/21/2008

Publisher: Springer New York

This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate — emulsifier and protein — emulsifier

Overview

This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate — emulsifier and protein — emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.

Product Details

ISBN-13:
9780387752839
Publisher:
Springer New York
Publication date:
03/21/2008
Edition description:
2nd ed. 2008
Pages:
426
Sales rank:
337,153
Product dimensions:
6.10(w) x 9.30(h) x 1.20(d)
Age Range:
3 Months

Table of Contents

Contents: Introduction to Emulsifiers and Their Use in Foods * Design and Manufacture for Food Emulsifiers * Emulsifier Interactions * Physical Properties of Emulsifier * Phospholipids * Peptides, and Protein as Emulsifiers * Emulsifiers in the Dairy and Imitation Dairy Industries * Applications of Emulsifiers in Baked Products * Emulsifiers in the Confectionery Industry * Margarine and Spreads * Beverages * Emulsifier * Trends for the Future

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