Emulsifiers in Food Technology

Emulsifiers in Food Technology

Editor(s): Robert J. Whitehurst

Published Online: 16 NOV 2007

Print ISBN: 9781405118026

Online ISBN: 9780470995747

DOI: 10.1002/9780470995747

About this Book

Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein.


Each chapter in this volume 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.

This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

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