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100   $a20141107h20152015  uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aEmulsifiers in food technology /$fViggo Norn
205   $aSecond edition.
210  1$aChichester, [England] :$cWiley Blackwell,$d2015.
210  4$dİ2015
215   $a1 online resource (369 p.)
300   $aDescription based upon print version of record.
311   $a0-470-67063-0 
311   $a1-322-22525-7 
320   $aIncludes bibliographical references at the end of each chapters and index.
327   $aIntroduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers.
330   $aEmulsifiers 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. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening an
606   $aFood additives
606   $aEmulsions
606   $aDispersing agents
615  0$aFood additives.
615  0$aEmulsions.
615  0$aDispersing agents.
676   $a664/.024
700   $aNorn$b Viggo$0994566
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910140511603321
996   $aEmulsifiers in food technology$92277631
997   $aUNINA