Emulsifiers

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Emulsifiers
Emulsifiers is the seventh title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language.
The current volume presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, Emulsifiers provides easy-to-use tables and illustrations, as well as definitions of key terms. Coverage also includes emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages.
In Emulsifiers, Clyde Stauffer shares the expertise... Tovább

Fülszöveg

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Emulsifiers
Emulsifiers is the seventh title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series meet the needs of professionals in many areas of the food industry. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language.
The current volume presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, Emulsifiers provides easy-to-use tables and illustrations, as well as definitions of key terms. Coverage also includes emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages.
In Emulsifiers, Clyde Stauffer shares the expertise gained from many years of working in the food industry. Drawing on his professional know-how, Stauffer has created troubleshooting guides that make this book a powerful problem-solving tool.
Emulsifiers will be valued by a wide range of industry professionals, including:
¦ New Product Developers
¦ Quality Assurance Personnel
¦ Purchasing Agents
¦ Production Personnel
¦ Plant Managers and Supervisors
¦ Teachers
¦ Students
¦ Suppliers
¦ Technical Sales Representatives
¦ Engineers
Describing emulsifiers in various products and processes, this handbook fills the gap between scientific literature and the product-specific information provided by suppliers. The result is a volume that helps food industry professionals gain a common understanding of emulsifiers, their properties, and their application. Coverage includes:
¦ surface activity—surfactants as amphiphiles, surface and interfacial tension, concentration at the interface, and measuring surface tension
¦ formation and stabilization of emulsions
¦ microemulsions and conditions for spontaneous emulsion
¦ fat and emulsifier crystals
¦ mesophases and their significance in food applications
¦ regulatory issues in the United States, Canada, and the EU
¦ anti-staling issues
¦ flavor emulsions—oil phase, emulsion stabilizers, and emulsion preparation Vissza