Preface.

1. Lecithins (Hans-Georg Bueschelberger, Degussa Texturant Systems, Hamburg, Germany).

2. Mono- and diglycerides (Hans Moonen, Quest International, Bussum, The Netherlands and Henny Bas, Quest International, Zwijndrecht, The Netherlands).

3. Acid esters of mono- and diglycerides (Rolf Gaupp and Wolfgang Adams, Nutrition Technology, Grunau Illertissen GmbH, Illertissen, Germany).

4. Di-Acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in breadmaking (Rolf Gaupp and Wolfgang Adams, Nutrition Technology, Grunau Illertissen GmbH, Illertissen, Germany).

5. Polyglycerol esters (Viggo Norn, Palsgaard AS, Juelsminde, Denmark).

6. Sucrose esters (Bianca A.P. Nelen, Sisterna BV, Roosendaal, The Netherlands and Julian M. Cooper, British Sugar, Peterborough, UK).

7. Sorbitan esters and polysorbates (Tim Cottrell, Quest International Food Flavors and Food Ingredients USA Inc, Hoffman Estates, Illinois, USA and Judith van Peij, Quest International, Zwijndrecht, The Netherlands).

8. Propylene glycol fatty acid esters (Fleming V. Sparsø and Niels Krog, Danisco, Braband, Denmark).

9. Stearoyl-2-lactylates and oleoyl lactylates (Troy Boutte and Larry Skogerson, American Ingredients Company, Kansas City, USA).

10. Ammonium phosphatides (Viggo Norn, Palsgaard AS, Juelsminde, Denmark).

Appendix 1: Hydrophile lipophyle balance.

Appendix 2: E-numbers, names and synonyms of food emulsifiers.

Appendix 3: Summary of food emulsifiers applications.

Appendix 4: Recommended analytical methods for food emulsifiers--List of references.

Index.