| Description |
xiv, 426 pages : illustrations ; 25 cm |
| Contents |
Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical aspects of an emulsifier functionality -- Emulsifiers in dairy products and dairy substitutes -- Emulsifiers in infant nutritional products -- Applications of emulsifiers in baked foods -- Emulsifiers in confectionery -- Margarines and spreads -- Application of emulsifiers to reduce fat and enhance nutritional quality -- Guidelines for processing emulsion-based foods -- Forecasting the future of food emulsifiers |
| Notes |
Previous ed.: New York: Chapman & Hall, 1997 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food additives.
|
|
Dispersing agents.
|
| Author |
Hasenhuettl, Gerard L., 1944-
|
|
Hartel, Richard W., 1951-
|
| LC no. |
2008922727 |
| ISBN |
9780387752839 (hbk.) |
|
0387752838 (hbk.) |
|
