| Description |
xvi, 302 pages : illustrations ; 24 cm |
| Contents |
1. Overview of Food Emulsifiers / Gerard L. Hasenhuettl -- 2. Synthesis and Composition of Food-Grade Emulsifiers / R. J. Zielinski -- 3. Analysis of Food Emulsifiers / Gerard L. Hasenhuettl -- 4. Carbohydrate/Emulsifier Interactions / Lynn B. Deffenbaugh -- 5. Protein/Emulsifier Interactions / Martin Bos, Tommy Nylander and Thomas Arnebrant [et al.] -- 6. Physicochemical Aspects of an Emulsifier Functionality / Bjorn Bergenstahl -- 7. Emulsifiers in Dairy Products and Dairy Substitutes / Stephen R. Euston -- 8. Applications of Emulsifiers in Baked Foods / Frank T. Orthoefer -- 9. Emulsifiers in Confectionery / Mark Weyland -- 10. Margarines and Spreads / Eric Flack -- 11. Emulsifier Trends for the Future / Gerard L. Hasenhuettl |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Dispersing agents.
|
|
Food additives.
|
|
Oil-shales -- Congresses.
|
|
Petrology -- Congresses.
|
| Author |
Hartel, Richard W., 1951-
|
|
Hasenhuettl, Gerard L., 1944-
|
|
University of Wollongong.
|
| LC no. |
97001647 |
| ISBN |
0412076217 |
|
