Food Emulsifiers and Their Applications / Edition 2 available in Hardcover
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.
|Publisher:||Springer New York|
|Edition description:||2nd ed. 2008|
|Product dimensions:||6.10(w) x 9.30(h) x 1.20(d)|
|Age Range:||3 Months|
Table of ContentsContents: 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