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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.
About the
book:
Edited by Robert Whitehurst
(Group Technical Coordinator, cereform Eur limited, Northampton,
UK)m 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.
Contents:
1. Lecithins
Hans-Georg Bueschelberger, Degussa Texturant Systems, Hamburg,
Germany
2. Mono- and diglycerides
Hans Moonen, Quest International, Bussum, The Netherlands and Henny
Bas, Quest International, Zwijndrecht, The Netherlands
3. Acid esters of mono- and diglycerides
Rolf Gaupp and Wolfgang Adams, Nutrition Technology, Grunau
Illertissen GmbH, Illertissen, Germany
4. Di-Acetyltartaric esters of monoglycerides (DATEM) and
associated emulsifiers in breadmaking
Rolf Gaupp and Wolfgang Adams, Nutrition Technology, Grunau
Illertissen GmbH, Illertissen, Germany
5. Polyglycerol esters
Viggo Norn, Palsgaard AS, Juelsminde, Denmar
6. Sucrose esters
Bianca A.P. Nelen, Sisterna BV, Roosendaal, The Netherlands and
Julian M. Cooper, British Sugar, Peterborough, UK
7. Sorbitan esters and polysorbates
Tim Cottrell, Quest International Food Flavors and Food Ingredients
USA Inc, Hoffman Estates, Illinois, USA and Judith van Peij, Quest
International, Zwijndrecht, The Netherlands
8. Propylene glycol fatty acid esters
Fleming V. Sparsø and Niels Krog, Danisco, Braband, Denmark
9. Stearoyl-2-lactylates and oleoyl lactylates
Troy Boutte and Larry Skogerson, American Ingredients Company,
Kansas City, US
10. Ammonium phosphatides
Viggo Norn, Palsgaard AS, Juelsminde, Denmark
Appendices
References
Index
| Product Code |
Description |
Attributes |
Price | |
| BP034 |
"This book brings together the principal emulsifiers used in the food industry, each group being covered by a contributor with practical experience in the topic." International Journal of Dairy Technology |
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£110.00
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