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Emulsifiers in food technology Published by Blackwell Publishing (2004) | 
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An introduction, reference guide and handbook on the functions, applications, chemistry and manufacture of the major food emulsifiers and their use in food production - aimed at food technologists and product developers. Many foods contain mixtures of oil and water that would separate without the stabilising influence of emulsifiers. Such separation would markedly affect the product characteristics and would, in most cases, render the product completely unusable. Beyond this, emulsifiers are also employed for crystal modification and for starch and protein complexing. Emulsifiers therefore play an important role in determining the quality and stability of many food products. Beyond the obvious applications of maintaining stability in sauces and desserts, other uses of emulsifiers include modifying the rheology of chocolate, strengthening of dough, crumb softening and retarding staling in bread, stabilisation of protein, fat and water emulsions in processed meat products, and the rheological modification of value-added dairy products. This book introduces emulsifiers to those unfamiliar with their functions and provides a state-of-the-art account of their chemistry, manufacture, and application for experienced food technologists. In addition to individual chapters on the major emulsifier groups, appendices provide useful supplementary information on the use of the hydrophile lipophile balance in characterising emulsifiers, a list of synonyms and E numbers for specific emulsifiers and a grid summarising the major product applications of a range of emulsifiers. Contents
Index Hardback book - 264 pages |