Food Emulsifiers and Their Applications

1. Front Matter

   Pages i-xiv

   PDF

2. Overview of Food Emulsifiers

   • Gerard L. Hasenhuettl

   Pages 1-9

3. Synthesis and Commercial Preparation of Food Emulsifiers

   • Gerard L. Hasenhuettl

   Pages 11-37

4. Analysis of Food Emulsifiers

   • Gerard L. Hasenhuettl

   Pages 39-62

5. Emulsifier-Carbohydrate Interactions

   • Gerard L. Hasenhuettl

   Pages 63-88

6. Protein/Emulsifier Interactions

   • Tommy Nylander, Thomas Arnebrant, Martin Bos, Peter Wilde

   Pages 89-171

7. Physicochemical Aspects of an Emulsifier Functionality

   • Björn Bergenståhl

   Pages 173-194

8. Emulsifiers in Dairy Products and Dairy Substitutes

   • Stephen R. Euston

   Pages 195-232

9. Emulsifiers in Infant Nutritional Products

   • Séamus L. McSweeney

   Pages 233-261

10. Applications of Emulsifiers in Baked Foods

    • Frank Orthoefer

    Pages 263-284

11. Emulsifiers in Confectionery

    • Mark Weyland, Richard W. Hartel

    Pages 285-305

12. Margarines and Spreads

    • Niall Young, Paul Wassell

    Pages 307-326

13. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality

    • Matt Golding, Eddie Pelan

    Pages 327-348

14. Guidelines for Processing Emulsion-Based Foods

    • Ganesan Narsimhan, Zebin Wang

    Pages 349-394

15. Forecasting the Future of Food Emulsifiers

    • Gerard L. Hasenhuettl

    Pages 395-402

16. Back Matter

    Pages 403-426

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Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and design of emulsifiers was done by experienced product developers who were familiar with the behavior and int- actions of each emulsifier. Over the past few decades, tremendous progress has been accomplished in the fundamental understanding of emulsions, dispersions and foams. This book has focused on the design and application of emulsifiers as versatile food ingredients. The second edition has updated and expanded applications, from both theoretical and practical perspectives. The first three chapters describe design, synthesis, analysis, and commercial preparation of emulsifiers. Synergistic and antagonistic interactions with other food ingredients, such as carbohydrates, proteins, and water, are discussed in the next three chapters. The remainder of the book p- vides detailed descriptions of food product categories and quality benefits obtained by emulsifier systems. Dairy, infant nutrition, bakery, confectionery, and margarine products are included. Chapters on nutrition improvement (e.g., fat reduction) and processing techniques have been included.

• emulsifiers
• emulsions
• food
• food science
• processing

• Port Saint Lucie, USA

  Gerard L. Hasenhuettl

• University of Wisconsin, Madison, USA

  Richard W. Hartel

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