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Home » Books » Science » Chemistry » General

Food Emulsifiers and Their Applications

By Gerard L. Hasenhuettl (Edited by), Richard W. Hartel (Edited by)

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Format: Paperback, 440 pages, 2nd ed. Softcover of Edition
Other Information: 62 Tables, black and white; XIV, 426 p.
Published In: United States, 01 October 2010
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Table of Contents

Overview of Food Emulsifiers.- Synthesis and Commercial Preparation of Food Emulsifiers.- Analysis of Food Emulsifiers.- Emulsifier-Carbohydrate Interactions.- Protein/Emulsifier Interactions.- Physicochemical Aspects of an Emulsifier Functionality.- Emulsifiers in Dairy Products and Dairy Substitutes.- Emulsifiers in Infant Nutritional Products.- Applications of Emulsifiers in Baked Foods.- Emulsifiers in Confectionery.- Margarines and Spreads.- Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality.- Guidelines for Processing Emulsion-Based Foods.- Forecasting the Future of Food Emulsifiers.

EAN: 9781441925909
ISBN: 1441925902
Publisher: Springer-Verlag New York Inc.
Dimensions: 23.4 x 15.6 x 2.2 centimetres (0.63 kg)
Age Range: 15+ years
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