Front cover image for Emulsifiers in food technology

Emulsifiers in food technology

Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel
eBook, English, 2004
Blackwell Pub., Oxford, 2004
1 online resource (xvi, 247 pages) : illustrations
9780470995747, 9781405147996, 9781280213038, 9781405118026, 9786610213030, 9780470799284, 0470995742, 1405147997, 1280213035, 1405118024, 6610213038, 0470799285
184983555
Cover
Table of Contents
Contributors
Preface
1 Lecithins
1.1 Introduction to lecithins and phospholipids
1.2 Production of lecithins
1.3 Further processing of lecithins
1.4 Quality aspects of lecithins
1.5 Physico-chemical aspects of lecithins
1.6 Applications of lecithins in the food industry
References
2 Mono- and diglycerides
2.1 Introduction
2.2 The products
2.3 Applications
References
3 Acid esters of mono- and diglycerides
3.1 E472a (ACETEM)
3.2 E472b (LACTEM)
3.3 E472c (CITREM)
3.4 E472e (DATEM)
3.5 E472d (TATEM)
3.6 E472f (MATEM)
References
4 Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making
4.1 What are DATEM?
4.2 General properties of DATEM
4.3 Physical and chemical properties of DATEM
4.4 Typical applications of DATEM in food
4.5 DATEM in the baking process
4.6 Action of emulsifiers in fine baked goods
4.7 Summary and conclusions
References
5 Polyglycerol esters
5.1 Introduction
5.2 Legislation
5.3 Synthesis of polyglycerol
5.4 Synthesis of polyglycerol ester
5.5 Properties of polyglycerol esters
5.6 Food applications of polyglycerol ester
5.7 Conclusion
References
6 Sucrose esters
6.1 Introduction
6.2 Early history of sucrose esters
6.3 Production routes to sucrose esters
6.4 Purification methods for sucrose esters
6.5 Sucroglycerides and sucrose ester detergents
6.6 Functional properties of sucrose esters
6.7 Physico-chemical properties of sucrose esters
6.8 Food applications
6.9 Legal status
References
7 Sorbitan esters and polysorbates
7.1 Introduction
7.2 Historical development
7.3 Production
7.4 Physicochemical properties
7.5 Emulsifiers in solution
7.6 Applications
7.7 Regulations
7.8 Toxicology
7.9 Concluding remarks
References
8 Propylene glycol fatty acid esters
8.1 Introduction
8.2 Chemistry and physical properties
8.3 Production
8.4 Food applications
References
9 Stearoyl-2-lactylates and oleoyl lactylates
9.1 Introduction
9.2 Lactylate regulations
9.3 Lactylate manufacturing
9.4 Lactylate chemistry
9.5 Lactylate applications
9.6 Interactions between lactylates and starch
9.7 Interactions between lactylates and proteins
9.8 Lactylates in yeast-raised bakery products and crumb softening
9.9 Dough strengthening
9.10 Cakes and chemically leavened baked goods
9.11 Lactylate use in cookies and crackers
9.12 Application of lactylates in pastas
References
10 Ammonium phosphatides
10.1 Introduction
10.2 Production of ammonium phosphatides
10.3 Physical and chemical properties of ammonium phosphatides
10.4 Food applications of ammonium phosphatides
10.5 Other food applications
10.6 Summary
References
Appendix 1 Hydrophile lipophyle balance
Appendix 2 E-numbers, nam
English