Emulsifiers in Food Technology
September 2004, Wiley-Blackwell
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Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods.
This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.