Emulsifiers in Food TechnologyRobert J. Whitehurst Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel. |
Contents
1 Lecithins | 1 |
2 Mono and diglycerides | 40 |
3 Acid esters of mono and diglycerides | 59 |
4 Diacetyltartaric esters of monoglycerides DATEM and associated emulsifiers in bread making | 86 |
5 Polyglycerol esters | 110 |
6 Sucrose esters | 131 |
7 Sorbitan esters and polysorbates | 162 |
8 Propylene glycol fatty acid esters | 186 |
9 Stearoyl2lactylates and oleoyl lactylates | 206 |
10 Ammonium phosphatides | 226 |
Appendix 1 Hydrophile lipophyle balance | 237 |
Appendix 2 Enumbers names and synonyms of food emulsifiers | 238 |
Appendix 3 Summary of food emulsifier applications | 241 |
| 243 | |
| 245 | |
Other editions - View all
Common terms and phrases
ACETEM acetic acid acid moiety aeration ammonium phosphatide amylose applications baking batter bread Cereal Chem chemical chocolate CITREM citric acid complex concentration crystal crystallisation DATEM de-oiled diacetyl tartaric acid diglycerides diglycerides of fatty dispersion distilled dough effect emulsifiers emulsions esterification esters of fatty esters of mono FAO Food fat globules fat phase fatty acid esters flour foam food additives food emulsifiers g/kg gluten glycerol HLB value hydrolysis hydrophilic hydroxyl ice cream improved interaction interface Krog LACTEM lactic acid Lamegin lecithin lipids liquid manufacturing margarine melting point mg/kg Max micelles mixing mixture molecular molecules monoesters monoglycerides Palsgaard particles Patent PGMS phospholipids polar polyglycerol ester polyoxyethylene polysorbate 60 powder properties propylene glycol protein reaction shortening sodium soluble solvents sorbitan esters sorbitan monostearate sorbitan tristearate sponge cakes stabilise stability starch stearate stearic acid structure sucrose esters sugar surface tartaric acid temperature texture viscosity