Food Emulsifiers and Their Applications / Edition 2

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Overview

The second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a reference on the subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R&D and product development personnel, the book begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.
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Editorial Reviews

Booknews
Examines the manufacture, analysis, physical properties, interactions, and applications of emulsifiers used in processed foods. Provides food scientists and process engineers with a scientific basis for using them to develop new food products or improve existing ones, including relationships among structure, property, and function. Describes applications in the dairy, baking, confection, and margarine industries. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780387752839
  • Publisher: Springer New York
  • Publication date: 3/21/2008
  • Edition description: 2nd ed. 2008
  • Edition number: 2
  • Pages: 426
  • Product dimensions: 6.10 (w) x 9.30 (h) x 1.20 (d)

Table of Contents

Ch. 1 Overview of Food Emulsifiers Gerard L. Hasenhuettl Hasenhuettl, Gerard L. 1

Ch. 2 Synthesis and Commercial Preparation of Food Emulsifiers Gerard L. Hasenhuettl Hasenhuettl, Gerard L. 11

Ch. 3 Analysis of Food Emulsifiers Gerard L. Hasenhuettl Hasenhuettl, Gerard L. 39

Ch. 4 Emulsifier-Carbohydrate Interactions Gerard L. Hasenhuettl Hasenhuettl, Gerard L. 63

Ch. 5 Protein/Emulsifier Interactions Tommy Nylander Nylander, Tommy Thomas Arnebrant Arnebrant, Thomas Martin Bos Bos, Martin Peter Wilde Wilde, Peter 89

Ch. 6 Physicochemical Aspects of an Emulsifier Functionality Bjorn Bergenstahl Bergenstahl, Bjorn 173

Ch. 7 Emulsifiers in Dairy Products and Dairy Substitutes Stephen R. Euston Euston, Stephen R. 195

Ch. 8 Emulsifiers in Infant Nutritional Products Seamus L. McSweeney McSweeney, Seamus L. 233

Ch. 9 Applications of Emulsifiers in Baked Foods Frank Orthoefer Orthoefer, Frank 263

Ch. 10 Emulsifiers in Confectionery Mark Weyland Weyland, Mark Richard Hartel Hartel, Richard 285

Ch. 11 Margarines and Spreads Niall Young Young, Niall Paul Wassell Wassell, Paul 307

Ch. 12 Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality Matt Golding Golding, Matt Eddie Pelan Pelan, Eddie 327

Ch. 13 Guidelines for Processing Emulsion-Based Foods Ganesan Narsimhan Narsimhan, Ganesan Zebin Wang Wang, Zebin 349

Ch. 14 Forecasting the Future of Food Emulsifiers Gerard L. Hasenhuettl Hasenhuettl, Gerard L. 395

Index 403

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