Food Emulsions: Principles, Practices, and Techniques, Second Edition

David Julian McClements  Edited by David Julian McClements 
CRC Press  2004  

Hardback  632 pp  ISBN 9780849320231      £120.00
  • Emphasizes the fundamental relationship between the quality attributes of food emulsions and their molecular-colloidal properties
  • Critically assesses the various methods available to prepare food emulsions
  • Highlights the major factors influencing the stability, rheology, flavor, and appearance of food emulsions
  • Describes the physicochemical basis of the functional properties of food emulsifiers and thickening agents
  • Discusses modern analytical methods available for characterizing food emulsion properties
This insightful book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today.

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.


Context and background
Emulsion science in the food industry
General characteristics of food emulsions
Emulsion properties
Hierarchy of emulsion properties
Understanding food emulsion properties

Molecular characteristics
Forces of nature
Origin and nature of molecular interactions
Overall intermolecular pair potential
Molecular structure and organization is determined by a balance
of interaction energies and entropy effect
Thermodynamics of mixing
Molecular conformation
Compound interactions
Computer modeling of liquid properties
Measurement of molecular characteristics

Colloidal interactions
Colloidal interactions and droplet aggregation
Van der Waals interactions
Electrostatic interactions
Steric interactions
Depletion interactions
Hydrophobic interactions
Hydration interactions
Thermal fluctuation interactions
Nonequilibrium effects
Total interaction potential
Measurement of colloidal interactions
Prediction of colloidal interactions in food emulsions

Emulsion ingredients
Fats and oils
Texture modifiers
Other food additives
Factors influencing ingredient selection

Interfacial properties and their characterization
General characteristics of interfaces
Adsorption of solutes to interfaces
Electrical characteristics of interfaces
Interfacial composition and its characterization
Interfacial structure
Interfacial rheology
Practical implications of interfacial phenomena

Emulsions formation
Overview of homogenization
Flow profiles in homogenizers
Physical principles of emulsion formation
Homogenization devices
Factors that influence droplet size
Future developments

Emulsion stability
Rheological properties of materials
Measurement of rheological properties
Rheological properties of emulsions
Computer simulation of emulsion rheology
Major factors influencing emulsion rheology
Future trends

Emulsion flavor
Flavor partitioning
Flavor release
Emulsion mouthfeel
Measurement of emulsion flavor
Overview of factors influencing emulsion flavor
Concluding remarks and future directions

General aspects of optical properties of materials
Mathematical modeling of emulsion color
Measurement of emulsion color
Major factors influencing emulsion color
Concluding remarks and future directions

Characterization of emulsion properties
Testing emulsifier effectiveness
Microstructure and droplet size distribution
Disperse phase volume fraction
Droplet crystallinity
Droplet charge
Droplet interactions

Food emulsions in practice
Milk and cream
Beverage emulsions



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