Overview
- Describes synthesis, commercial preparation, and analysis of food emulsifiers
- Covers natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids
- Serves as both a guide to emulsifier functionality for food industry professionals and a stimulus for further innovation
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Table of contents (16 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams.
Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling.
Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.
Editors and Affiliations
About the editors
Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, Madison, WI.
Bibliographic Information
Book Title: Food Emulsifiers and Their Applications
Editors: Gerard L. Hasenhuettl, Richard W. Hartel
DOI: https://doi.org/10.1007/978-3-030-29187-7
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2019
Hardcover ISBN: 978-3-030-29185-3Published: 20 November 2019
eBook ISBN: 978-3-030-29187-7Published: 09 November 2019
Edition Number: 3
Number of Pages: X, 522
Number of Illustrations: 122 b/w illustrations, 26 illustrations in colour
Additional Information: Originally published under: Hartel, R.W.
Topics: Food Microbiology, Food Science, Physical Chemistry