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Food Emulsifiers and Their Applications

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

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  • 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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eBook $189.00
price for USA in USD (gross)
  • ISBN 978-3-030-29187-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.99
price for USA in USD
  • ISBN 978-3-030-29185-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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.

About the authors

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, Madison, WI.

Table of contents (16 chapters)

Table of contents (16 chapters)

Buy this book

eBook $189.00
price for USA in USD (gross)
  • ISBN 978-3-030-29187-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $249.99
price for USA in USD
  • ISBN 978-3-030-29185-3
  • 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
2019
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-29187-7
DOI
10.1007/978-3-030-29187-7
Hardcover ISBN
978-3-030-29185-3
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