Emulsifiers in Food Technology 1st Edition by Robert J Whitehurst – Ebook PDF Instant Download/Delivery: 1405118024, 9781405118026
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ISBN 10: 1405118024
ISBN 13: 9781405118026
Author: Robert J Whitehurst
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.
Emulsifiers in Food Technology 1st Table of contents:
Part I: Fundamental Principles of Emulsions
Chapter 1: Introduction to Emulsifiers and Emulsions in Food
- 1.1 What is an Emulsion?
- 1.2 Oil-in-Water (O/W) vs. Water-in-Oil (W/O) Emulsions
- 1.3 The Role of the Interface in Food Systems
- 1.4 A Brief History of Emulsifier Use in Food
Chapter 2: Principles of Emulsion Formation and Stability
- 2.1 Reducing Interfacial Tension
- 2.2 Formation of Emulsions: High- and Low-Energy Methods
- 2.3 Mechanisms of Instability: Creaming, Flocculation, Coalescence, and Phase Inversion
- 2.4 The Role of Viscosity and Droplet Size Distribution
Chapter 3: The Chemistry and Function of Surfactants
- 3.1 Molecular Structure: Hydrophilic and Hydrophobic Parts
- 3.2 The HLB (Hydrophile-Lipophile Balance) System
- 3.3 Adsorption at Interfaces and Monolayer Formation
- 3.4 Micelle Formation and Solubilization
Part II: Classification and Properties of Emulsifiers
Chapter 4: Natural Emulsifiers
- 4.1 Lecithin (Phospholipids) from Egg Yolk and Soy
- 4.2 Proteins (e.g., Caseins, Whey Proteins)
- 4.3 Polysaccharides and Gums (e.g., Gum Arabic, Starch)
- 4.4 Saponins and other Natural Compounds
Chapter 5: Synthetic and Semi-Synthetic Emulsifiers
- 5.1 Mono- and Diglycerides (E471)
- 5.2 Lactic Acid Esters of Monoglycerides (Lactem, E472b)
- 5.3 Polyglycerol Esters (E475) and Sucrose Esters (E473)
- 5.4 Polysorbates (E432-E436)
- 5.5 Esters of Sorbitan (Spans, E491-E496)
- 5.6 Stearoyl Lactylates (SSL, CSL)
Chapter 6: Other Functional Additives with Emulsifying Properties
- 6.1 Gelling Agents and Thickeners
- 6.2 Waxes and Fat Replacers
- 6.3 Interactions between Emulsifiers and Other Ingredients
Part III: Applications in Specific Food Categories
Chapter 7: Bakery Products
- 7.1 Bread and Dough Conditioning (Anti-staling)
- 7.2 Cakes, Biscuits, and Pastries (Aeration and Structure)
- 7.3 Emulsifiers in shortenings and margarines for baking
Chapter 8: Dairy and Fat-Based Products
- 8.1 Ice Cream and Frozen Desserts (Crystal Control)
- 8.2 Dressings, Mayonnaise, and Sauces (Emulsion Stability)
- 8.3 Whipped Toppings and Foams
- 8.4 Coffee Creamers and Whitening Powders
Chapter 9: Confectionery and Chocolate
- 9.1 Chocolate and Cocoa Butter Crystallization
- 9.2 Confectionery Coatings and Fillings
- 9.3 Hard Candies and Chewing Gum
Chapter 10: Meat and Processed Foods
- 10.1 Emulsifiers in Sausages and Processed Meats
- 10.2 Improving Texture and Water Holding Capacity
- 10.3 Extruded Snacks and Cereals
Chapter 11: Beverages and Convenience Foods
- 11.1 Clouding Agents in Beverages
- 11.2 Foaming in Beer and Coffee
- 11.3 Instant Foods and Powders
Part IV: Functional Properties and Characterization
Chapter 12: Key Functional Roles Beyond Emulsification
- 12.1 Aeration and Foam Stabilization
- 12.2 Starch Complexing and Anti-Staling Effects
- 12.3 Fat and Sugar Crystallization Control
Chapter 13: Analytical Methods for Characterization
- 13.1 Interfacial Tension Measurement
- 13.2 Particle Size Analysis
- 13.3 Rheology and Viscometry
- 13.4 Microscopic and Imaging Techniques
Part V: Safety, Regulation, and Future Trends
Chapter 14: Regulatory Status and Safety Assessment
- 14.1 Global Regulatory Bodies (e.g., FDA, EFSA)
- 14.2 Accepted Daily Intake (ADI) and Safety Evaluations
- 14.3 Labeling Requirements and EU E-Numbers
Chapter 15: Future Trends in Emulsifier Development
- 15.1 “Clean Label” and Natural Alternatives
- 15.2 Sustainable Sourcing and Production
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Tags: Robert J Whitehurst, Emulsifiers, Technology