"Although ambitious, the book does live up to its billing. This due to the excellent organization of the material throughout the book. It is authoritative yet clear. The Appendices…on Hydrophic lipophyl balance, E-numbers, Applications (summarized in Table form) and Analytical methods also add to the very useful information given in the book." (Food Hydrocolloids, Volume 20, Issue 5, 2006)

"This book brings together the principal emulsifiers used in the food industry, each group being covered by a contributor with practical experience in the topic.
Altogether, this is a consistently well-edited publication... What can be a rather 'dry' topic has been made very approachable, and the book provides a useful source for those involved in product development." (International Journal of Dairy Technology, Vol 59(1), 2006)

"...this book is very informative because it provides valuable information to people involved in this field. ...it contains updated information and covers all categories of compounds. Furthermore, it is addressed to a wide range of readership (academic staff, research institutes, students, industrial practitioners) who are expected to find a lot of useful and updated information herein." (International Journal of Food Science & Technology, April 2005)

"In summary, this book is a good introduction to the potential of emulsifiers in food technology and should be a useful reference source for scientists, technologists and ingredients suppliers wishing to familiarise themselves with, or update their knowledge of, currently permitted food emulsifiers" (Chemistry World, 2005)

"This book provides an account of the chemistry, manufacture, application and legal status of emulsifiers, and is aimed at food scientists, food technologists, ingredients suppliers and quality assurance personnel." (Food Science and Technology Abstracts, Volume 36 (11) 2004)

"The book is well written and should provide some very useful information." (Food Australia, Official Journal of AIFST Inc, Vol 57, No 12, 2005)

"For those Individuals in technical positions, in product developmetn with responsibility for a wide range of products, this small book would be a useful guide to teh complicated array of emulsifiers presently available and their main functionalities, and therefore, applications. (International Dairy Journal, Journal 16, 2006)