Emulsifiers in Food Technology
Robert J. Whitehurst
John Wiley & Sons, Apr 15, 2008 - Technology & Engineering - 264 pages
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.
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2 Mono and diglycerides
3 Acid esters of mono and diglycerides
4 Diacetyltartaric esters of monoglycerides DATEM and associated emulsifiers in bread making
5 Polyglycerol esters
6 Sucrose esters
7 Sorbitan esters and polysorbates
8 Propylene glycol fatty acid esters
9 Stearoyl2lactylates and oleoyl lactylates
10 Ammonium phosphatides
Appendix 1 Hydrophile lipophyle balance
Appendix 2 Enumbers names and synonyms of food emulsifiers
Appendix 3 Summary of food emulsifier applications