Thoroughly revised, updated, and expanded, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications ofemulsifiers in food systems. 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, it 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. Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food INDICE: Overview of Food Emulsifiers.- Synthesis and Commercial Preparation of Food Emulsifiers.- Analysis of Food Emulsifiers.- Emulsifier-CarbohydrateInteractions.- Protein/Emulsifier Interactions.- Physiochemical Aspects of anEmulsifier Funtionality.- Emulsifiers in Dairy Products and Dairy Substitutes.- Emulsifiers in Infant Nutritional Products.- Applications of Emulsifiers inBaked Foods.- Emulsifiers in Confectionery.- Margarines and Spreads.- Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Guidelinesfor Processing Emulsion-Based Foods.- Forecasting the Future of Food Emulsifiers.
- ISBN: 978-0-387-75283-9
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 350
- Fecha Publicación: 01/04/2008
- Nº Volúmenes: 1
- Idioma: Inglés