Emulsifiers in Food Technology (eBook)

Viggo Norn (Herausgeber)

eBook Download: EPUB

2014 | 2. Auflage
360 Seiten
Wiley (Verlag)
978-1-118-92125-8 (ISBN)

Infos

EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group, the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production, extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal

Autor

Viggo Norn is Managing Director of Nexus A/S, a company which provides R&D, analytical and legislation-related services to Palsgaard A/S, a global food ingredients company. He is based in Juelsminde, Denmark.

Inhalt

List of Contributors

Preface

Chapter 1: Introduction to food emulsifiers and colloidal system

Chapter 2: Lecithins

Chapter 3: Ammonium phosphatides

Chapter 4: Mono- and diglycerides

Chapter 5: Acid esters of mono- and diglycerides

Chapter 6: Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making

Chapter 7: Sucrose esters

Chapter 8: Polyglycerol esters

Chapter 9: PGPR polyglycerolpolyricinoleate E476

Chapter 10: Propylene glycol fatty acid esters

Chapter 11: Stearoyl-2-lactylates and oleoyl lactylates

Chapter 12: Sorbitan esters and polysorbates

Chapter 13: Application of emulsifiers in dairy and ice cream products

Chapter 14: Regulation of food emulsifiers in the European Union

Chapter 15: Analysis of emulsifiers

Produkt-Details

• Erscheint lt. Verlag: 21.10.2014
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Öle u. Fette • Emulgator • Food chemistry • Food Science & Technology • ingredients • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Oils & Fats • Öle u. Fette • Zusatzstoffe
• ISBN-10: 1-118-92125-9 / 1118921259
• ISBN-13: 978-1-118-92125-8 / 9781118921258