Thank you for visiting us. We are currently updating our shopping cart and regret to advise that it will be unavailable until September 1, 2014. We apologise for any inconvenience and look forward to serving you again.

Wiley
Wiley.com
Print this page Share

Emulsifiers in Food Technology

ISBN: 978-1-4051-1802-6
264 pages
September 2004, Wiley-Blackwell
Emulsifiers in Food Technology (1405118024) cover image
Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein.


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.

See More
Contributors.

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.

See More
Robert J. Whitehurst is Group Technical Coordinator at cereform Eur Limited, Northampton UK.
See More

  • Covers all the major chemical groups of emulsifier
  • Structures of emulsifiers are considered within each chemical group, together with their modes of action
  • Includes practical examples of process and product applications
  • Appendices list E-numbers, international names and synonyms
  • Authors are drawn from leading industrial laboratories around the world
See More
"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)

See More

Related Titles

Back to Top