Food Emulsifiers and Their ApplicationsGerard L. Hasenhuettl, Richard W. Hartel Springer Science & Business Media, 1997 - Počet stran: 302 This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more. |
Obsah
Overview of Food Emulsifiers | 1 |
12 Emulsifiers as Food Additives | 2 |
13 Emulsifier Structure | 5 |
14 Emulsifier Functionality | 7 |
References | 9 |
Synthesis and Composition of FoodGrade Emulsifiers | 11 |
22 Mono and DigIycerides | 13 |
23 Propylene Glycol Monoesters | 15 |
72 Ice Cream | 174 |
73 Whipped Cream and Whipping Cream | 183 |
74 Whipped Toppings | 187 |
75 Cream Liqueurs | 191 |
76 Creams and Coffee Whiteners | 195 |
77 Processed Cheese | 197 |
78 Recombined Concentrated and Evaporated Milks | 199 |
79 Other Dairy Applications of Emulsifiers | 202 |
24 Lactylated Esters | 18 |
25 Polyglycerol Esters | 23 |
26 Sorbitan Esters | 26 |
28 SuccinyIated Esters | 29 |
29 Fruit Acid Esters | 31 |
210 Acetylated Monoglycerides | 33 |
211 Phosphated Esters | 36 |
References | 38 |
Analysis of Food Emulsifiers | 39 |
32 ThinLayer and Column Chromatography | 40 |
33 Wet Chemical Analysis | 43 |
34 Physical Methods | 52 |
35 Instrumental Methods | 54 |
36 Setting Specifications for Emulsifiers | 62 |
References | 63 |
CarbohydrateEmulsifier Interactions | 67 |
42 Inclusion Complexes of Starch | 68 |
43 Effects of ExternaI Lipid MateriaIs on Starch Properties | 69 |
44 Factors Affecting Complex Formation | 81 |
45 Physical Properties of StarchEmulsifier Complexes | 85 |
46 Summary | 90 |
ProteinEmulsifier Interactions | 95 |
52 Protein Stability | 97 |
53 ProteinSurfactant Interactions | 98 |
54 ProteinPhospholipid Interactions | 120 |
55 ProteinEmulsifier Interactions Food Applications | 132 |
References | 137 |
Physicochemical Aspects of an Emulsifier Functionality | 147 |
62 Surface Activity | 148 |
63 Solution Properties of Emulsifiers | 149 |
64 The Use of Phase Diagrams to Understand Emulsifier Properties | 153 |
65 Examples of the Relation between Phase Diagrams and Emulsion Stability | 154 |
66 Some Ways to Classify Emulsifiers | 161 |
67 The Emulsifier Surface | 167 |
References | 171 |
Emulsifiers in Dairy Products and Dairy Substitutes | 173 |
710 Summary | 203 |
References | 204 |
Applications of Emulsifers in Baked Foods | 211 |
83 Emulsifier Function in Baked Goods | 213 |
84 Role of the Shortening | 215 |
85 Role of the Emulsifier | 216 |
86 Emulsifier Interaction with Bakery Components | 221 |
87 Applications in Baked Goods | 225 |
88 Summary | 233 |
References | 234 |
Emulsifiers in Confectionery | 235 |
92 Emulsifiers in Chocolate and Compound Coatings | 236 |
93 Antibloom Agents in Chocolate and Compound Coatings | 244 |
94 Other Emulsifiers Used in Coatings | 248 |
95 Emulsifiers in Nonchocolate Confectionery | 249 |
96 Processing Aids | 252 |
References | 253 |
Margarines and Spreads | 255 |
102 Early Development | 256 |
103 YellowFat Consumption | 257 |
104 Definitions and Descriptions | 258 |
105 Structure and Raw Materials | 262 |
106 Fat Crystallization | 263 |
107 Emulsifiers | 267 |
108 Processing | 270 |
109 Reduced and LowFat Spreads | 274 |
1010 OilinWater Spreads | 278 |
1012 Summary | 279 |
Emulsifier Trends for the Future | 281 |
111 Globalization in the Food Industry | 282 |
113 Trends toward Safer Emulsifiers | 283 |
114 Emulsifier Structure and Interactions with Other Ingredients | 284 |
115 Enzymatic Synthesis of Food Emulsifiers | 285 |
| 286 | |
| 287 | |
Další vydání - Zobrazit všechny
Běžně se vyskytující výrazy a sousloví
acid esters adsorbed adsorbed layer adsorption agents amylopectin amylose aqueous phase binding caseinate CH-OH chocolate cocoa butter Colloid Colloid Interface Sci Competitive adsorption complex composition compound coatings concentration cubic phase Dairy DATEM Deffenbaugh destabilization Dickinson diglycerides dispersed dough effect Eliasson emulsifiers emulsion esterification esters ethoxylated fat crystals fat droplets fat globules fatty acids Figure film foam food emulsifiers food emulsions formation Friberg functional gelatinization glycerol granule heat stability hydrophilic hydrophobic ice cream increased interactions Krog lactic acid lactylate lamellar phase lecithin lipids liquid maize margarine method micelles mixed mixture molecular weight molecules mono monoglycerides monolayers monostearate oil phase phosphatidylcholine phospholipids polyglycerol esters polysorbates Potato properties propylene glycol propylene glycol monoester protein reaction reduced sample shortening sodium solid solubility solution sorbitan ß-lactoglobulin starch structure sucrose sucrose esters surface activity surface-active surfactant Table temperature tion U.S. Patent unsaturated viscosity Waxy maize wheat