LEADER 04624nam 22006015 450 001 9910373920003321 005 20220316191322.0 010 $a3-030-29187-1 024 7 $a10.1007/978-3-030-29187-7 035 $a(CKB)4100000009836404 035 $a(DE-He213)978-3-030-29187-7 035 $a(MiAaPQ)EBC5975921 035 $a(PPN)260304441 035 $a(EXLCZ)994100000009836404 100 $a20191109d2019 u| 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Emulsifiers and Their Applications /$fedited by Gerard L. Hasenhuettl, Richard W. Hartel 205 $a3rd ed. 2019. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2019. 215 $a1 online resource (X, 522 p. 148 illus., 26 illus. in color.) 311 $a3-030-29185-5 320 $aIncludes bibliographical references and index. 327 $aChapter 01. Overview of Food Emulsifiers -- Chapter 02. Synthesis and Commercial Preparation of Food Emulsifiers -- Chapter 03. Analysis of Food Emulsifiers -- Chapter 04. Emulsifier-Carbohydrate Interactions -- Chapter 05. Protein/Emulsifier Interactions -- Chapter 06. Physicochemical Aspects of an Emulsifier Function -- Chapter 07. EMULSIFIERS IN DAIRY PRODUCTS AND DAIRY SUBSTITUTES -- Chapter 08. Emulsifiers in Infant Nutritional Products -- Chapter 09. Current Emulsifier Trends in Dressings & Sauces -- Chapter 10. Applications of Emulsifiers in Baked Foods -- Chapter 11. Emulsifiers in Confectionery -- Chapter 12. Emulsifier Applications in Meat Products -- Chapter 13. Margarines and Spreads -- Chapter 14. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality -- Chapter 15. Guidelines for Processing Emulsion-Based Foods -- Chapter 16. Future Trends of Emulsifiers and Other Food Ingredients. 330 $aEmulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product?s ingredient statement. Modern consumers are seeking products that are ?all natural.? Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aPhysical chemistry 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aPhysical Chemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/C21001 606 $aTecnologia dels aliments$2thub 608 $aLlibres electrònics$2thub 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 0$aPhysical chemistry. 615 14$aFood Microbiology. 615 24$aFood Science. 615 24$aPhysical Chemistry. 615 7$aTecnologia dels aliments 676 $a664.001579 702 $aHasenhuettl$b Gerard L$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aHartel$b Richard W$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910373920003321 996 $aFood emulsifiers and their applications$996297 997 $aUNINA