Articles liés à Food Emulsifiers and Their Applications
Synopsis
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behavior and int- actions of each emulsifier. Over the past few decades, tremendous progress has been accomplished in the fundamental understanding of emulsions, dispersions and foams. This book has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters. The remainder of the book p- vides detailed descriptions of food product categories and quality benefits obtained by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine products are included. Chapters on nutrition improvement (e.g., fat reduction) and processing techniques have been included.
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- ÉditeurSpringer
- Date d'édition2010
- ISBN 10 1441925902
- ISBN 13 9781441925909
- ReliureBroché
- Langueanglais
- Nombre de pages440
- ÉditeurHasenhuettl Gerard L., Hartel Richard W
- Coordonnées du fabricantnon disponible
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Food Emulsifiers and Their Applications
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Integrates theoretical background with practical orientation and serves as the definitive reference on Food EmulsifiersOffers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of e. N° de réf. du vendeur 4173097
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Food Emulsifiers and Their Applications
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 440 pp. Englisch. N° de réf. du vendeur 9781441925909
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Food Emulsifiers and Their Applications
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behavior and int- actions of each emulsifier. Over the past few decades, tremendous progress has been accomplished in the fundamental understanding of emulsions, dispersions and foams. This book has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters. The remainder of the book p- vides detailed descriptions of food product categories and quality benefits obtained by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine products are included. Chapters on nutrition improvement (e.g., fat reduction) and processing techniques have been included. N° de réf. du vendeur 9781441925909
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Food Emulsifiers and Their Applications
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Food Emulsifiers and Their Applications
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ISBN 10 : 1441925902
ISBN 13 : 9781441925909
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Taschenbuch. Etat : Neu. Neuware -Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behavior and int- actions of each emulsifier. Over the past few decades, tremendous progress has been accomplished in the fundamental understanding of emulsions, dispersions and foams. This book has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters. The remainder of the book p- vides detailed descriptions of food product categories and quality benefits obtained by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine products are included. Chapters on nutrition improvement (e.g., fat reduction) and processing techniques have been included.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 440 pp. Englisch. N° de réf. du vendeur 9781441925909
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Food Emulsifiers and Their Applications
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ISBN 13 : 9781441925909
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Food Emulsifiers and Their Applications
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Food Emulsifiers and Their Applications
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