Food Emulsifiers and Their Applications

Editors: Hasenhuettl, Gerard L., Hartel, Richard W (Eds.)

  • Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers
  • Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food
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eBook $99.00
price for USA (gross)
  • ISBN 978-0-387-75284-6
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $129.00
price for USA
  • ISBN 978-0-387-75283-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $129.00
price for USA
  • ISBN 978-1-4419-2590-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Table of contents (14 chapters)

  • Overview of Food Emulsifiers

    Hasenhuettl, Gerard L.

    Pages 1-9

  • Synthesis and Commercial Preparation of Food Emulsifiers

    Hasenhuettl, Gerard L.

    Pages 11-37

  • Analysis of Food Emulsifiers

    Hasenhuettl, Gerard L.

    Pages 39-62

  • Emulsifier-Carbohydrate Interactions

    Hasenhuettl, Gerard L.

    Pages 63-88

  • Protein/Emulsifier Interactions

    Nylander, Tommy (et al.)

    Pages 89-171

Buy this book

eBook $99.00
price for USA (gross)
  • ISBN 978-0-387-75284-6
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $129.00
price for USA
  • ISBN 978-0-387-75283-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $129.00
price for USA
  • ISBN 978-1-4419-2590-9
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Food Emulsifiers and Their Applications
Editors
  • Gerard L. Hasenhuettl
  • Richard W Hartel
Copyright
2008
Publisher
Springer-Verlag New York
Copyright Holder
Springer-Verlag New York
eBook ISBN
978-0-387-75284-6
DOI
10.1007/978-0-387-75284-6
Hardcover ISBN
978-0-387-75283-9
Softcover ISBN
978-1-4419-2590-9
Edition Number
2
Number of Pages
XIV, 426
Additional Information
Originally published under: Hartel, R.W.
Topics