Food Emulsifiers and Their Applications

✍ Scribed by Gerard L. Hasenhuettl (auth.), Gerard L. Hasenhuettl, Richard W. Hartel (eds.)

Publisher: Springer US
Year: 1997
Tongue: English
Leaves: 315
Category: Library

No coin nor oath required. For personal study only.

✦ Table of Contents

Front Matter....Pages i-xvii
Overview of Food Emulsifiers....Pages 1-9
Synthesis and Composition of Food-Grade Emulsifiers....Pages 11-38
Analysis of Food Emulsifiers....Pages 39-66
Carbohydrate/Emulsifier Interactions....Pages 67-94
Protein/Emulsifier Interactions....Pages 95-146
Physicochemical Aspects of an Emulsifier Functionality....Pages 147-172
Emulsifiers in Dairy Products and Dairy Substitutes....Pages 173-210
Applications of Emulsifers in Baked Foods....Pages 211-234
Emulsifiers in Confectionery....Pages 235-254
Margarines and Spreads....Pages 255-280
Emulsifier Trends for the Future....Pages 281-286
Back Matter....Pages 287-302

✦ Subjects

Food Science

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