Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams.
Taal / Language : English
List of Contributors Preface Chapter 1: Introduction to food emulsifiers and colloidal system Chapter 2: Lecithins Chapter 3: Ammonium phosphatides Chapter 4: Mono- and diglycerides Chapter 5: Acid esters of mono- and diglycerides Chapter 6: Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making Chapter 7: Sucrose esters Chapter 8: Polyglycerol esters Chapter 9: PGPR polyglycerolpolyricinoleate E476 Chapter 10: Propylene glycol fatty acid esters Chapter 11: Stearoyl-2-lactylates and oleoyl lactylates Chapter 12: Sorbitan esters and polysorbates Chapter 13: Application of emulsifiers in dairy and ice cream products Chapter 14: Regulation of food emulsifiers in the European Union Chapter 15: Analysis of emulsifiers
251 x 168 x 23 mm
Levertijd: 5 tot 11 werkdagen
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