by Clyde E. Stauffer

Emulsifiers presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces.

To make technical topics accessible to a broader audience, Emulsifiers, provides easy-to-use tables and illustrations, as well as definitions of key terms. The broad scope encompasses emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages.

Describing emulsifiers in various products and processes, this handbook fills the gap between scientific literature and the product-specific information provided by suppliers The result is a volume that helps any food practitioner gain a common understanding of emulsifiers, their properties, and their application.

Coverage includes:

• Surface activity—surfactants as amphiphiles, surface and interfacial tension, concentration at the interface, and measuring surface tension
• Formation and stabilization of emulsions
• Microemulsions and conditions for spontaneous emulsion
• Fat and emulsifier crystals
• Mesophases and their significance in food applications
• Regulatory issues in the United States, Canada, and EU
• Anti-staling issues
• Flavor emulsions—oil phase, emulsion stabilizers, and emulsion preparation

Emulsifiers is a valuable reference tool for a wide range of food industry professionals.

Contents

1. Emulsions and Foams
2. Molecular Organization
3. Food Emulsifiers
4. Bakery Products
5. Dairy and Nondairy Products
6. Dressings and Sauces
7. Beverages

Glossary
Index

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