Emulsifiers in Food Technology

Author: Robert J. Whitehurst  

Publisher: John Wiley & Sons Inc‎

Publication year: 2008

E-ISBN: 9781405147996

P-ISBN(Hardback):  9781405118026

Subject: TS202.3 food additive

Language: ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

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.

Chapter

Contents

pp.:  7 – 15

Contributors

pp.:  15 – 17

Preface

pp.:  17 – 19

1 Lecithins

pp.:  19 – 58

2 Mono- and diglycerides

pp.:  58 – 77

3 Acid esters of mono- and diglycerides

pp.:  77 – 104

4 Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making

pp.:  104 – 128

5 Polyglycerol esters

pp.:  128 – 149

6 Sucrose esters

pp.:  149 – 180

7 Sorbitan esters and polysorbates

pp.:  180 – 204

8 Propylene glycol fatty acid esters

pp.:  204 – 224

9 Stearoyl-2-lactylates and oleoyl lactylates

pp.:  224 – 244

10 Ammonium phosphatides

pp.:  244 – 255

Appendix 1 Hydrophile lipophyle balance

pp.:  255 – 256

Appendix 2 E-numbers, names and synonyms of food emulsifiers

pp.:  256 – 259

Appendix 3 Summary of food emulsifier applications

pp.:  259 – 261

Appendix 4 Recommended analytical methods for food emulsifiers … list of references

pp.:  261 – 263

Index

pp.:  263 – 266

The users who browse this book also browse