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Boiling heat transfer in dilute emulsions / / Matthew Lind Roesle, Francis A. Kulacki
| Boiling heat transfer in dilute emulsions / / Matthew Lind Roesle, Francis A. Kulacki |
| Autore | Roesle Matthew Lind |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (xiii, 121 pages) : illustrations |
| Disciplina | 660.28427 |
| Altri autori (Persone) | KulackiFrancis A |
| Collana | SpringerBriefs in applied sciences and technology |
| Soggetto topico |
Ebullition
Emulsions |
| ISBN | 1-4614-4621-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Status of the field -- Boiling of a single droplet -- A model of boiling in emulsions -- Measurement of heat transfer coefficients in a boiling emulsion -- Simulation of Boiling in a Dilute Emulsion -- Closure. . |
| Record Nr. | UNINA-9910437769903321 |
Roesle Matthew Lind
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| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Colloids in cosmetics and personal care
| Colloids in cosmetics and personal care |
| Pubbl/distr/stampa | [Place of publication not identified], : Wiley VCH, 2008 |
| Soggetto topico |
Specialty Uses of Chemicals
Dosage Forms Household Products Hygiene Complex Mixtures Pharmaceutical Preparations Chemical Actions and Uses Therapeutics Chemicals and Drugs Technology, Industry, and Agriculture Technology, Industry, Agriculture Analytical, Diagnostic and Therapeutic Techniques and Equipment Skin Care Colloids Cosmetics Emulsions Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN | 3-527-63113-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910133645803321 |
| [Place of publication not identified], : Wiley VCH, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Colloids in cosmetics and personal care
| Colloids in cosmetics and personal care |
| Pubbl/distr/stampa | [Place of publication not identified], : Wiley VCH, 2008 |
| Soggetto topico |
Specialty Uses of Chemicals
Dosage Forms Household Products Hygiene Complex Mixtures Pharmaceutical Preparations Chemical Actions and Uses Therapeutics Chemicals and Drugs Technology, Industry, and Agriculture Technology, Industry, Agriculture Analytical, Diagnostic and Therapeutic Techniques and Equipment Skin Care Colloids Cosmetics Emulsions Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN | 3-527-63113-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910677174303321 |
| [Place of publication not identified], : Wiley VCH, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Computer analysis of tracks in nuclear emulsion utilizing digitized video scan / / C.H. Ehrmann, D.V. Reames
| Computer analysis of tracks in nuclear emulsion utilizing digitized video scan / / C.H. Ehrmann, D.V. Reames |
| Autore | Ehrmann C. H. |
| Pubbl/distr/stampa | Greenbelt, Maryland : , : Goddard Space Flight Center, , November 1968 |
| Descrizione fisica | 1 online resource (approximately 17 pages) : illustrations |
| Collana | NASA/TM |
| Soggetto topico |
Nuclear emulsions
Trajectory analysis Emulsions |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910716971603321 |
|
Ehrmann C. H.
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| Greenbelt, Maryland : , : Goddard Space Flight Center, , November 1968 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emulsifiers in food technology / / Viggo Norn
| Emulsifiers in food technology / / Viggo Norn |
| Autore | Norn Viggo |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction 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. |
| Record Nr. | UNINA-9910140511603321 |
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Norn Viggo
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| Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emulsifiers in food technology / / Viggo Norn
| Emulsifiers in food technology / / Viggo Norn |
| Autore | Norn Viggo |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (369 p.) |
| Disciplina | 664/.024 |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-118-92125-9
1-5231-1065-1 1-118-92126-7 1-118-92127-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction 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. |
| Record Nr. | UNINA-9910827078603321 |
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Norn Viggo
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| Chichester, [England] : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910143296503321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNISA-996214617003316 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst
| Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9910830986203321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Emulsifiers in food technology / / edited by Robert J. Whitehurst
| Emulsifiers in food technology / / edited by Robert J. Whitehurst |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (266 p.) |
| Disciplina |
664.06
664/.06 |
| Altri autori (Persone) | WhitehurstRobert J |
| Soggetto topico |
Food additives
Emulsions Dispersing agents |
| ISBN |
1-280-21303-5
9786610213030 0-470-79928-5 0-470-99574-2 1-4051-4799-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; 1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings 1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value 2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties 3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties 3.3.4 Solubility |
| Record Nr. | UNINA-9911020031403321 |
| Ames, Iowa, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
