Emulsifiers in Food Technology
Edited by Robert J. Whitehurst
Emulsifiers in Food Technology by Robert J. Whitehurst
Book DescriptionEmulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross--reference emulsifier types with applications, and give E--numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
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Book DetailsISBN: 9781405118026
(243mm x 166mm x 22mm)
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 3-Aug-2004
Country of Publication: United Kingdom
Books By Author Robert J. Whitehurst
Enzymes in Food Technology, Hardback (November 2009)» View all books by Robert J. Whitehurst
The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.
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Author Biography - Robert J. Whitehurst
Robert J. Whitehurst is Group Technical Coordinator at cereform Eur Limited, Northampton UK.
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