Food Emulsifiers and Their Applications

1. Front Matter

   Pages i-xvii

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2. Overview of Food Emulsifiers

   • Gerard L. Hasenhuettl

   Pages 1-9

3. Synthesis and Composition of Food-Grade Emulsifiers

   • R. J. Zielinski

   Pages 11-38

4. Analysis of Food Emulsifiers

   • Gerard L. Hasenhuettl

   Pages 39-66

5. Carbohydrate/Emulsifier Interactions

   • Lynn B. Deffenbaugh

   Pages 67-94

6. Protein/Emulsifier Interactions

   • Martin Bos, Tommy Nylander, Thomas Arnebrant, David C. Clark

   Pages 95-146

7. Physicochemical Aspects of an Emulsifier Functionality

   • Björn Bergenståhl

   Pages 147-172

8. Emulsifiers in Dairy Products and Dairy Substitutes

   • Stephen R. Euston

   Pages 173-210

9. Applications of Emulsifers in Baked Foods

   • Frank T. Orthoefer

   Pages 211-234

10. Emulsifiers in Confectionery

    • Mark Weyland

    Pages 235-254

11. Margarines and Spreads

    • Eric Flack

    Pages 255-280

12. Emulsifier Trends for the Future

    • Gerard L. Hasenhuettl

    Pages 281-286

13. Back Matter

    Pages 287-302

    PDF

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de­ velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda­ mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com­ plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

• carbohydrate
• development
• food
• protein
• synthesis

• Kraft Foods, Inc., Glenview, USA

  Gerard L. Hasenhuettl

• University of Wisconsin, USA

  Richard W. Hartel

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