Emulsifiers in Food Technology

Beschreibung

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.

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Robert J. Whitehurst

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Food Science & Technology Ingredients Lebensmittelforschung u. -technologie Zusatzstoffe

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"Although ambitious, the book does live up to its billing. This dueto the excellent organization of the material throughout the book.It is authoritative yet clear. The Appendices...on Hydrophiclipophyl balance, E-numbers, Applications (summarized in Tableform) and Analytical methods also add to the very usefulinformation given in the book." (Food Hydrocolloids, Volume20, Issue 5, 2006) "This book brings together the principal emulsifiers used in thefood industry, each group being covered by a contributor withpractical experience in the topic. Altogether, this is a consistently well-edited publication... Whatcan be a rather 'dry' topic has been made very approachable, andthe book provides a useful source for those involved in productdevelopment." (International Journal of Dairy Technology,Vol 59(1), 2006) "...this book is very informative because it provides valuableinformation to people involved in this field. ...it containsupdated information and covers all categories of compounds.Furthermore, it is addressed to a wide range of readership(academic staff, research institutes, students, industrialpractitioners) who are expected to find a lot of useful and updatedinformation herein." (International Journal of Food Science& Technology, April 2005) "In summary, this book is a good introduction to the potentialof emulsifiers in food technology and should be a useful referencesource for scientists, technologists and ingredients supplierswishing to familiarise themselves with, or update their knowledgeof, currently permitted food emulsifiers" (Chemistry World,2005) "This book provides an account of the chemistry, manufacture,application and legal status of emulsifiers, and is aimed at foodscientists, food technologists, ingredients suppliers and qualityassurance personnel." (Food Science and TechnologyAbstracts, Volume 36 (11) 2004) "The book is well written and should provide some very usefulinformation." (Food Australia, Official Journal of AIFSTInc, Vol 57, No 12, 2005) "For those Individuals in technical positions, in productdevelopmetn with responsibility for a wide range of products, thissmall book would be a useful guide to teh complicated array ofemulsifiers presently available and their main functionalities, andtherefore, applications. (International Dairy Journal,Journal 16, 2006)
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