Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications

by Gerard L. Hasenhuettl, R. Hartel
     
 

ISBN-10: 0412076217

ISBN-13: 9780412076213

Pub. Date: 01/28/1997

Publisher: Wolters Kluwer Law & Business

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:
9780412076213
Publisher:
Wolters Kluwer Law & Business
Publication date:
01/28/1997
Pages:
324
Product dimensions:
6.23(w) x 9.26(h) x 0.84(d)

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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