Emulsifiers
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Food Emulsifiers And Their Applications
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Author : Richard W Hartel
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Food Emulsifiers And Their Applications written by Richard W Hartel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Emulsifiers In Food Technology
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Author : Robert J. Whitehurst
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Emulsifiers In Food Technology written by Robert J. Whitehurst and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.
Food Industries Manual
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Author : Christopher G.J. Baker
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Industries Manual written by Christopher G.J. Baker and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap after a relatively short interval. As before, it is a ters. Food Packaging now merits a separate pleasure to be involved in the work and we hope chapter and some previous sections dealing mainly that the results will continue to be of value to with storage have been expanded into a new readers wanting to know what, how and why the chapter covering Food Factory Design and Opera food industry does the things which it does. tions. For this edition we have made a major depar There is one completely new chapter, entitled ture from the style of earlier editions by comple Alcoholic Beverages, divided into Wines, Beers tely revising the layout of many of the chapters. and Spirits. There is a strain of thought which Previously the chapters were arranged as a series does not yet consider the production of those of notes on specific topics, set out in alphabetical drinks to be a legitimate part of the food industry, order in the manner of an encyclopaedia.
Emulsifiers
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Author : Adrienne Fitzgerald
language : en
Publisher: Nova Science Publishers
Release Date : 2015
Emulsifiers written by Adrienne Fitzgerald and has been published by Nova Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Emulsions categories.
This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant properties of fatty acid esters synthesised through lipase-catalysed condensation with various hydrophilic compounds is explored. In the second chapter, the impact of combined emulsifier on crystallisation properties of non-trans fat is discussed. The third chapter provides a brief account of emulsifiers/stabilisers and their role in stabilising complex colloid systems such as foamed emulsions, structured emulsions and bigels with the the help of illustrative examples. The last chapter of the book explores lecithin, modified lecithins, polyglycerol polyricinioleate and sorbitan monostearate emulsifiers widely used in the food industry.
Emulsifiers In Food Technology
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Author : Viggo Norn
language : en
Publisher: John Wiley & Sons
Release Date : 2014-10-21
Emulsifiers In Food Technology written by Viggo Norn and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-21 with Technology & Engineering categories.
EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: “Very informative ... provides valuable information to people involved in this field.” International Journal of Food Science & Technology “A good introduction to the potential of emulsifiers in food technology ... a useful reference source for scientists, technologists and ingredients suppliers.” Chemistry World “A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications.” International Dairy Journal
Emulsifiers In Food Technology
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Author : Viggo Norn
language : en
Publisher: John Wiley & Sons
Release Date : 2015-01-20
Emulsifiers In Food Technology written by Viggo Norn and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-20 with Technology & Engineering categories.
EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: “Very informative ... provides valuable information to people involved in this field.” International Journal of Food Science & Technology “A good introduction to the potential of emulsifiers in food technology ... a useful reference source for scientists, technologists and ingredients suppliers.” Chemistry World “A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications.” International Dairy Journal
Detergents Emulsifiers And Emulsion Products As Market Outlets For Fats And Oils
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Author : Morris W. Sills
language : en
Publisher:
Release Date : 1953
Detergents Emulsifiers And Emulsion Products As Market Outlets For Fats And Oils written by Morris W. Sills and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1953 with Oils and fats categories.
Emulsions Structure Stability And Interactions
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Author : Dimiter N. Petsev
language : en
Publisher: Elsevier
Release Date : 2004-10-14
Emulsions Structure Stability And Interactions written by Dimiter N. Petsev and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-14 with Science categories.
Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a 'stand-alone' source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. - Full and comprehensive presentations - Rigorous approach to each topic, providing in-depth information - Acts as a 'stand-alone' source of information
Food Chemistry
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Author : H.-D. Belitz
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-01-15
Food Chemistry written by H.-D. Belitz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-15 with Technology & Engineering categories.
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS
Emulsions
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Author : Johan Sjöblom
language : en
Publisher: Springer Science & Business Media
Release Date : 1992
Emulsions written by Johan Sjöblom and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Science categories.
The fundamental side of this book covers general aspects of stability, interfacial adsorption mechanisms, interfacial rheology, direct measurements of surface forces and the bulk rheological properties of emulsions, and self-diffusion properties as measured by NMR. The applications side covers the fields of food, crude oil and pharmaceutical emulsions. A central topic in the study of food emulsions is the role played by proteins at the water/oil interface, their conformations, and the mechanism by which they can be replaced at the interface (competitive adsorption).