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Emulsifiers in food technology

Author: Robert J Whitehurst
Publisher: Oxford ; Ames, Iowa : Blackwell Pub., 2004.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Emulsifiers in food technology.
Oxford ; Ames, Iowa : Blackwell Pub., 2004
(DLC) 2004046411
(OCoLC)55633802
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Robert J Whitehurst
ISBN: 9780470995747 0470995742 1405147997 9781405147996 1280213035 9781280213038 9781405118026 1405118024
OCLC Number: 184983555
Description: 1 online resource (xvi, 247 pages) : illustrations
Contents: Cover --
Table of Contents --
Contributors --
Preface --
1 Lecithins --
1.1 Introduction to lecithins and phospholipids --
1.2 Production of lecithins --
1.3 Further processing of lecithins --
1.4 Quality aspects of lecithins --
1.5 Physico-chemical aspects of lecithins --
1.6 Applications of lecithins in the food industry --
References --
2 Mono- and diglycerides --
2.1 Introduction --
2.2 The products --
2.3 Applications --
References --
3 Acid esters of mono- and diglycerides --
3.1 E472a (ACETEM) --
3.2 E472b (LACTEM) --
3.3 E472c (CITREM) --
3.4 E472e (DATEM) --
3.5 E472d (TATEM) --
3.6 E472f (MATEM) --
References --
4 Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making --
4.1 What are DATEM? --
4.2 General properties of DATEM --
4.3 Physical and chemical properties of DATEM --
4.4 Typical applications of DATEM in food --
4.5 DATEM in the baking process --
4.6 Action of emulsifiers in fine baked goods --
4.7 Summary and conclusions --
References --
5 Polyglycerol esters --
5.1 Introduction --
5.2 Legislation --
5.3 Synthesis of polyglycerol --
5.4 Synthesis of polyglycerol ester --
5.5 Properties of polyglycerol esters --
5.6 Food applications of polyglycerol ester --
5.7 Conclusion --
References --
6 Sucrose esters --
6.1 Introduction --
6.2 Early history of sucrose esters --
6.3 Production routes to sucrose esters --
6.4 Purification methods for sucrose esters --
6.5 Sucroglycerides and sucrose ester detergents --
6.6 Functional properties of sucrose esters --
6.7 Physico-chemical properties of sucrose esters --
6.8 Food applications --
6.9 Legal status --
References --
7 Sorbitan esters and polysorbates --
7.1 Introduction --
7.2 Historical development --
7.3 Production --
7.4 Physicochemical properties --
7.5 Emulsifiers in solution --
7.6 Applications --
7.7 Regulations --
7.8 Toxicology --
7.9 Concluding remarks --
References --
8 Propylene glycol fatty acid esters --
8.1 Introduction --
8.2 Chemistry and physical properties --
8.3 Production --
8.4 Food applications --
References --
9 Stearoyl-2-lactylates and oleoyl lactylates --
9.1 Introduction --
9.2 Lactylate regulations --
9.3 Lactylate manufacturing --
9.4 Lactylate chemistry --
9.5 Lactylate applications --
9.6 Interactions between lactylates and starch --
9.7 Interactions between lactylates and proteins --
9.8 Lactylates in yeast-raised bakery products and crumb softening --
9.9 Dough strengthening --
9.10 Cakes and chemically leavened baked goods --
9.11 Lactylate use in cookies and crackers --
9.12 Application of lactylates in pastas --
References --
10 Ammonium phosphatides --
10.1 Introduction --
10.2 Production of ammonium phosphatides --
10.3 Physical and chemical properties of ammonium phosphatides --
10.4 Food applications of ammonium phosphatides --
10.5 Other food applications --
10.6 Summary --
References --
Appendix 1 Hydrophile lipophyle balance --
Appendix 2 E-numbers, nam.
Responsibility: edited by Robert J. Whitehurst.

Abstract:

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  Read more...

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"Although ambitious, the book does live up to its billing. This due to the excellent organization of the material throughout the book. It is authoritative yet clear. The Appendices...on Hydrophic Read more...

 
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