Food Emulsifiers and Their Applications

✍ Scribed by Gerard L. Hasenhuettl, Richard W. Hartel

• Publisher: Springer International Publishing
• Year: 2019
• Tongue: English
• Leaves: 525
• Edition: 3rd ed. 2019
• Category: Library

✦ Synopsis

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.

Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling.

Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

✦ Table of Contents

Front Matter ....Pages i-x
Overview of Food Emulsifiers (Gerard L. Hasenhuettl)....Pages 1-9
Synthesis and Commercial Preparation of Food Emulsifiers (Gerard L. Hasenhuettl)....Pages 11-39
Analysis of Food Emulsifiers (Gerard L. Hasenhuettl)....Pages 41-64
Emulsifier-Carbohydrate Interactions (Lynn B. Deffenbaugh)....Pages 65-100
Protein/Emulsifier Interactions (Tommy Nylander, Thomas Arnebrant, Marité Cárdenas, Martin Bos, Peter Wilde)....Pages 101-192
Physicochemical Aspects of an Emulsifier Function (Björn Bergenståhl, Patrick T. Spicer)....Pages 193-216
Emulsifiers in Dairy Products and Dairy Substitutes (Stephen R. Euston, H. Douglas Goff)....Pages 217-254
Emulsifiers in Infant Nutritional Products (Séamus L. McSweeney)....Pages 255-284
Current Emulsifier Trends in Dressings and Sauces (Bruce Campbell)....Pages 285-298
Applications of Emulsifiers in Baked Foods (Frank Orthoefer, Dennis Kim)....Pages 299-321
Emulsifiers in Confectionery (Richard W. Hartel, Hassan Firoozmand)....Pages 323-346
Emulsifier Applications in Meat Products (M. Wes Schilling)....Pages 347-377
Margarines and Spreads (Niall W. G. Young, Paul Wassell)....Pages 379-405
Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality (Matt Golding, Eddie Pelan)....Pages 407-434
Guidelines for Processing Emulsion-Based Foods (Ganesan Narsimhan, Zebin Wang, Ning Xiang)....Pages 435-501
Future Trends of Emulsifiers and Other Food Ingredients (Gerard L. Hasenhuettl)....Pages 503-507
Back Matter ....Pages 509-522

✦ Subjects

Life Sciences; Food Microbiology; Food Science; Physical Chemistry