Gerard L. Hasenhuettl Food Emulsifiers and Their Applications 9783030291853

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Автор: Gerard L. Hasenhuettl (Жерар Л. Хазенхеттл)
Название: Food Emulsifiers and Their Applications
Перевод названия: Жерар Л. Хазенхеттл: Пищевые эмульгаторы и их применение
ISBN: 9783030291853
Издательство: Springer
Классификация:

Физическая химия

Микробиология (немедицинская)

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 3030291855
Обложка/Формат: Hardcover
Страницы: 522
Вес: 0.92 кг.
Дата издания: 08.12.2019
Язык: English
Издание: 3rd ed. 2019
Иллюстрации: 18 tables, color; 26 illustrations, color; 122 illustrations, black and white; x, 522 p. 148 illus., 26 illus. in color.; 18 tables, color; 26 illustr
Размер: 234 x 156 x 29
Читательская аудитория: Professional & vocational
Ссылка на Издательство: Link
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Поставляется из: Германии
Описание: 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.
Дополнительное описание: Chapter 01. Overview of Food Emulsifiers.- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers.- Chapter 03. Analysis of Food Emulsifiers.- Chapter 04. Emulsifier-Carbohydrate Interactions.- Chapter 05. Protein/Emulsifier Interactions.- C

Food Emulsifiers and Their Applications, Gerard L. Hasenhuettl