Thoroughly revised and updated, the second edition of Food Emulsifiers and Their Applications offers practitioners coverage of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food.

Food Emulsifiers and Their Applications is written for food technologists as well as R & D and product development personnel.

Coverage includes:

• the design and preparation of emulsifiers (including interactions with other food ingredients)
• product categories, including dairy, infant nutrition, bakery, confectionery, and margarine
• nutrition improvement and processing techniques

Contents

1. Overview of Food Emulsifiers
2. Synthesis and Commercial Preparation of Food Emulsifiers
3. Analysis of Food Emulsifiers
4. Emulsifier-Carbohydrate Interactions
5. Protein/Emulsifier Interactions
6. Physiochemical Aspects of an Emulsifier Funtionality
7. Emulsifiers in Dairy Products and Dairy Substitutes
8. Emulsifiers in Infant Nutritional Products
9. Applications of Emulsifiers in Baked Foods
10. Emulsifiers in Confectionery
11. Margarines and Spreads
12. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
13. Guidelines for Processing Emulsion-Based Foods
14. Forecasting the Future of Food Emulsifiers

Index

click here to see books of related interest