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Food Emulsions

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Food Emulsions

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Author : David Julian McClements
language : en
Publisher: CRC Press
Release Date : 2015-08-21

Food Emulsions written by David Julian McClements and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-21 with Technology & Engineering categories.

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Food Emulsions

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Author : Stig Friberg
language : en
Publisher: CRC Press
Release Date : 2003-11-04

Food Emulsions written by Stig Friberg and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-04 with Science categories.

Food Emulsions

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Author : David Julian McClements
language : en
Publisher: CRC Press
Release Date : 2004-12-16

Food Emulsifiers And Their Applications

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Author : Gerard L. Hasenhuettl
language : en
Publisher: Springer Nature
Release Date : 2019-11-09

Food Emulsifiers And Their Applications written by Gerard L. Hasenhuettl and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-09 with Technology & Engineering categories.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Food Emulsions And Foams

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Author : E. Dickinson
language : en
Publisher: Elsevier
Release Date : 1987-02-01

Food Emulsions And Foams written by E. Dickinson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987-02-01 with Technology & Engineering categories.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Food Emulsions

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Author : David Julian McClements
language : en
Publisher: CRC Press
Release Date : 2004-12-16

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.

Food Emulsions

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Author : Stig Friberg
language : en
Publisher: CRC Press
Release Date : 2003-11-04

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

Microemulsions And Emulsions In Foods

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Author : Magda A. El-Nokaly
language : en
Publisher:
Release Date : 1991

Microemulsions And Emulsions In Foods written by Magda A. El-Nokaly and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.

This new book focuses on microemulsions with ingestible systems applicable to foods and relates them to the more-studied field of emulsions. It covers many of the more innovative approaches to emulsion stability in foods, presents the results of some initial investigations into food microemulsions, and compares the two types of systems. Among the specific topics discussed are synthesis in microemulsions media, phase behavior of sucrose esters, emulsions stabilized by proteins, novel nondestructive methods for measuring emulsion stability, and more.

Engineering Aspects Of Food Emulsification And Homogenization

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Author : Marilyn Rayner
language : en
Publisher: CRC Press
Release Date : 2015-04-24

Engineering Aspects Of Food Emulsification And Homogenization written by Marilyn Rayner and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-24 with Technology & Engineering categories.

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d

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 are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise 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 stabilising 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. This volume, now in a revised and updated 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. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Food Emulsions

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