Clyde Stauffer 
Eagan Press Handbook Series  1999  

Softcover  120 pages, 40 black and white illustrations  ISBN 1891127020      £78.00
This book is one of 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 was previously unavailable in a single source and presenting its subject in straightforward language. The current volume presents basics information 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, the book provides easy-to-use tables and illustrations, as well as definitions of key terms. The broad scope encompasses emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages. 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 any food practitioner gain a common understanding of emulsifiers, their properties, and their application. Features such as troubleshooting guides, definitions of key terms, and fast facts make this an essential reference for anyone in the food industry, including: quality assurance personnel, purchasing agents, production personnel, teachers, students, suppliers, and technical sales representatives. The contents are as follows:

Chapter 1. Emulsions and Foams: Surface Activity, Surfactants as Amphiphiles, Surface, interfacial tension, Concentration at the Interface, Measuring Surface Tension, Formation, Stabilization, Wetting, Formation of emulsions and foams, Emulsion Stabilization, Foam drainage, film breakage, Wetting of solid particles, Microemulsions, Conditions for spontaneous emulsion

Chapter 2. Molecular Organization: Fat and emulsifier crystals, Lipid crystal structures, Mesophases, Mesophase structures, Surfactant Phase Diagrams, Significance for food applications

Chapter 3. Food Emulsifiers: Structures, Monoglycerides, Monoglyceride derivatives, Sorbitan derivatives, Polyhydric emulsifiers, Anionic emulsifiers, Lecithin, Hydrophilic/Lipophilic Balance (HLB), Basic principal of the concept, Experimental Determination of HLB, Proteins, Foaming agents, Emulsifying agents, Regulatory, U.S., Canadian, EEU regulations

Chapter 4. Emulsifiers in Baking: Anti-staling agents, Starch Gelatinization, Starch Retrogradation, Bread Staling, Emulsifier-starch complexation, Dough strengtheners, Aeration agents

Chapter 5. Milk and Dairy Emulsions: Proteins at interfaces, Protein-emulsifier interactions, Native milk, Butter, margarine, Butter, Margarine, Whipping cream, non-dairy whipped cream, Whipped cream, Non-dairy whipped topping, Ice cream, Coffee whiteners

Chapter 6. Dressings and Sauces: Polysaccharides at interfaces, Gums, Modified starch, Cellulose derivatives, Salad dressings, Pourable Salad Dressings, Spoonable Salad Dressings, Mayonnaise, Reduced fat dressings, sauces

Chapter 7. Beverages: Flavour emulsions, Oil Phase, Emulsion stabilizers, Emulsion preparation, Stability, Creaming, Flocculation, Coalescence, Microemulsions,



To find similar publications, click on a keyword below:
Eagan Press : baking : beverages : chemistry : dairy products : food & beverage products : food ingredients : food science : handbooks : lipids : proteins : starch : surfactant

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