| Titre : | Emulsifiers in food technology. | | Type de document : | texte imprimé | | Auteurs : | Robert J. Whitehurst, Editeur scientifique | | Editeur : | Oxford : Blackwell Publishing | | Année de publication : | 2004 | | Importance : | 247 p. | | ISBN/ISSN/EAN : | 978-1-4051-1802-6 | | Prix : | 180,55 | | Note générale : | Annexes
Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
LECITHINE ; GLYCEROL ; ESTER ; EMULSIFIANT ; PAIN ; INDUSTRIE ALIMENTAIRE ; GLYCERIDE ; GLUCOSE
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
| | Type de document : | Livre | | Table des matières : | 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 compounds
1.4 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 (H20)
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 fillings
1.6.1.4 Soft and hard caramels, chewing gums
1.6.2 Lecithins in the baking industry
1.6.2.1 Yeast-Ieavened 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 antioxidants
2.2.6 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 applications
3.1.7.4 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
3.3.5 Phase behaviour
3.3.6 Surface-active properties
3.3.7 Special properties of CITREM
3.3.8 Safety in use
3.3.9 Typical applications in food
3.3.10 Non-food applications
3.4 E472e (DATEM)
3.5 E472d (TATEM)
3.6 E472f (MATEM)
3.6.1 Appearance
3.6.2 Solubility
3.6.3 Safety in use
3.6.4 Typical applications in food
References
4 Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making
4.1 What are DATEM?
4.1.1 Chemical characterisation
4.2 General properties of DATEM
4.2.1 Appearance
4.2.2 Thermostability
4.2.3 Hydrolysis
4.2.4 Storage
4.3 Physical and chemical properties of DATEM
4.3.1 Physical properties
4.3.2 Solubility
4.3.3 Mesomorphic phase behaviour
4.3.4 Surface-active properties
4.3.5 Safety
4.4 Typical applications of DATEM in food
4.5 DATEM in the baking process
4.5.1 Bread making
4.5.2 Flour
4.5.3 Interaction of DATEM with starch
4.5.4 Interaction of DATEM with flour proteins
4.5.5 Interaction of DATEM with flour lipids
4.5.6 Use and action of DATEM during manufacturing and storage of baked goods
4.6 Action of emulsifiers in fine baked goods
4.6.1 DATEM in fine baked goods
4.7 Summary and conclusions
References
5 Polyglycerol esters
5.1 Introduction
5.2 Legislation
5.3 Synthesis of polyglycerol
5.4 Synthesis of polyglycerol ester
5.5 Properties of polyglycerol esters
5.5.1 Stability
5.5.2 Physical properties
5.5.2.1 Phase behaviour
5.5.2.2 Solubility
5.6 Food applications of polyglycerol ester
5.6.1 Margarines
5.6.2 Cakes
5.6.3 Shelf life of baked products
5.6.4 Creams and toppings
5.6.5 Fats
5.6.6 Other applications
5.7 Conclusion
References
6 Sucrose esters
6.1 Introduction
6.2 Early history of sucrose esters
6.3 Production routes to sucrose esters
6.4 Purification methods for sucrose esters
6.5 Sucroglycerides and sucrose ester detergents
6.6 Functional properties of sucrose esters
6.6.1 Emulsification
6.6.2 Interactions with proteins (gluten, dairy proteins)
6.6.3 Interactions with starch
6.6.4 Control of sugar crystallisation
6.6.5 Aeration and foam stabilisation
6.6.6 Anti-microbial properties
6.7 Physico-chemical properties of sucrose esters
6.7.1 Solubility
6.7.2 pH stability
6.7.3 Thermal stability
6.7.4 Preparation of sucrose ester solutions
6.8 Food applications
6.8.1 Dressing and sauces
6.8.1.1 Sterilised emulsified sauces
6.8.1.2 Mayonnaise-like products and dressings
6.8.2 Confectionery
6.8.2.1 Caramels and high boils (candies)
6.8.2.2 Chocolate
6.8.2.3 Marshmallow
6.8.2.4 Tablets
6.8.3 Bakery
6.8.3.1 Sponge cakes
6.8.3.2 Biscuits
6.8.3.3 Bread
6.8.4 Icings and fillings
6.8.4.1 Flat icings
6.8.4.2 Butter cream icings
6.8.4.3 Fluffy icings
6.8.4.4 Fat fillings
6.8.5 Ice cream
6.9 Legal status
6.9.1 Europe
6.9.2 USA
6.9.3 Canada
6.9.4 Japan
References
7 Sorbitan esters and polysorbates
7.1 Introduction
7.2 Historical development
7.3 Production
7.3.1 Production of sorbitan esters
7.3.2 Production of polysorbates
7.4 Physicochemical properties
7.5 Emulsifiers in solution
7.5.1 Emulsions
7.5.2 Molecular arrangement and critical micelle concentrations (CMC)
7.5.3 Effect of temperature
7.5.4 Protein emulsifier interactions
7.5.5 Solubilization and microemulsions
7.6 Applications
7.6.1 Fine bakers wares
7.6.2 Bread
7.6.3 Active dry yeast
7.6.4 Beverage
7.6.5 Dairy
7.6.6 Margarine and spreads
7.6.7 Chocolate and confectionery coatings
7.7 Regulations
7.8 Toxicology
7.9 Concluding remarks
References
8 Propylene glycol fatty acid esters
8.1 Introduction
8.2 Chemistry and physical properties
8.2.1 Pure, synthetic propylene glycol fatty acid esters
8.2.2 Commercial mixed fatty acid esters of propylene glycol
8.3 Production
8.3.1 Regulatory status
8.4 Food applications
8.4.1 Aerated bakery products and cake mixes
8.4.2 Sponge cakes, fat-free cakes
8.4.3 Dessert products, toppings and non-dairy whipping creams
8.4.4 Other applications
References
9 Stearoyl-2-lactylates and oleoyl lactylates
9.1 Introduction
9.2 Lactylate regulations
9.3 Lactylate manufacturing
9.4 Lactylate chemistry
9.5 Lactylate applications
9.6 Interactions between lactylates and starch
9.7 Interactions between lactylates and proteins
9.8 Lactylates in yeast-raised bakery products and crumb softening
9.9 Dough strengthening
9.10 Cakes and chemically leavened baked goods
9.11 Lactylate use in cookies and crackers
9.12 Application of lactylates in pastas
References
10 Ammonium phosphatides
10.1 Introduction
10.2 Production of ammonium phosphatides
10.3 Physical and chemical properties of ammonium phosphatides
10.4 Food applications of ammonium phosphatides
10.5 Other food applications
10.6 Summary
References
Appendix 1 Hydrophile lipophyle balance
Appendix 2 E-numbers, names and synonyms of food emulsifiers
Appendix 3 Summary of food emulsifier applications
Appendix 4 Recommended analytical methods for food emulsifiers - list of references
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67483 |
Emulsifiers in food technology. [texte imprimé] / Robert J. Whitehurst, Editeur scientifique . - Oxford : Blackwell Publishing, 2004 . - 247 p. ISBN : 978-1-4051-1802-6 : 180,55 Annexes
Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
LECITHINE ; GLYCEROL ; ESTER ; EMULSIFIANT ; PAIN ; INDUSTRIE ALIMENTAIRE ; GLYCERIDE ; GLUCOSE
Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
| | Type de document : | Livre | | Table des matières : | 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 compounds
1.4 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 (H20)
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 fillings
1.6.1.4 Soft and hard caramels, chewing gums
1.6.2 Lecithins in the baking industry
1.6.2.1 Yeast-Ieavened 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 antioxidants
2.2.6 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 applications
3.1.7.4 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
3.3.5 Phase behaviour
3.3.6 Surface-active properties
3.3.7 Special properties of CITREM
3.3.8 Safety in use
3.3.9 Typical applications in food
3.3.10 Non-food applications
3.4 E472e (DATEM)
3.5 E472d (TATEM)
3.6 E472f (MATEM)
3.6.1 Appearance
3.6.2 Solubility
3.6.3 Safety in use
3.6.4 Typical applications in food
References
4 Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making
4.1 What are DATEM?
4.1.1 Chemical characterisation
4.2 General properties of DATEM
4.2.1 Appearance
4.2.2 Thermostability
4.2.3 Hydrolysis
4.2.4 Storage
4.3 Physical and chemical properties of DATEM
4.3.1 Physical properties
4.3.2 Solubility
4.3.3 Mesomorphic phase behaviour
4.3.4 Surface-active properties
4.3.5 Safety
4.4 Typical applications of DATEM in food
4.5 DATEM in the baking process
4.5.1 Bread making
4.5.2 Flour
4.5.3 Interaction of DATEM with starch
4.5.4 Interaction of DATEM with flour proteins
4.5.5 Interaction of DATEM with flour lipids
4.5.6 Use and action of DATEM during manufacturing and storage of baked goods
4.6 Action of emulsifiers in fine baked goods
4.6.1 DATEM in fine baked goods
4.7 Summary and conclusions
References
5 Polyglycerol esters
5.1 Introduction
5.2 Legislation
5.3 Synthesis of polyglycerol
5.4 Synthesis of polyglycerol ester
5.5 Properties of polyglycerol esters
5.5.1 Stability
5.5.2 Physical properties
5.5.2.1 Phase behaviour
5.5.2.2 Solubility
5.6 Food applications of polyglycerol ester
5.6.1 Margarines
5.6.2 Cakes
5.6.3 Shelf life of baked products
5.6.4 Creams and toppings
5.6.5 Fats
5.6.6 Other applications
5.7 Conclusion
References
6 Sucrose esters
6.1 Introduction
6.2 Early history of sucrose esters
6.3 Production routes to sucrose esters
6.4 Purification methods for sucrose esters
6.5 Sucroglycerides and sucrose ester detergents
6.6 Functional properties of sucrose esters
6.6.1 Emulsification
6.6.2 Interactions with proteins (gluten, dairy proteins)
6.6.3 Interactions with starch
6.6.4 Control of sugar crystallisation
6.6.5 Aeration and foam stabilisation
6.6.6 Anti-microbial properties
6.7 Physico-chemical properties of sucrose esters
6.7.1 Solubility
6.7.2 pH stability
6.7.3 Thermal stability
6.7.4 Preparation of sucrose ester solutions
6.8 Food applications
6.8.1 Dressing and sauces
6.8.1.1 Sterilised emulsified sauces
6.8.1.2 Mayonnaise-like products and dressings
6.8.2 Confectionery
6.8.2.1 Caramels and high boils (candies)
6.8.2.2 Chocolate
6.8.2.3 Marshmallow
6.8.2.4 Tablets
6.8.3 Bakery
6.8.3.1 Sponge cakes
6.8.3.2 Biscuits
6.8.3.3 Bread
6.8.4 Icings and fillings
6.8.4.1 Flat icings
6.8.4.2 Butter cream icings
6.8.4.3 Fluffy icings
6.8.4.4 Fat fillings
6.8.5 Ice cream
6.9 Legal status
6.9.1 Europe
6.9.2 USA
6.9.3 Canada
6.9.4 Japan
References
7 Sorbitan esters and polysorbates
7.1 Introduction
7.2 Historical development
7.3 Production
7.3.1 Production of sorbitan esters
7.3.2 Production of polysorbates
7.4 Physicochemical properties
7.5 Emulsifiers in solution
7.5.1 Emulsions
7.5.2 Molecular arrangement and critical micelle concentrations (CMC)
7.5.3 Effect of temperature
7.5.4 Protein emulsifier interactions
7.5.5 Solubilization and microemulsions
7.6 Applications
7.6.1 Fine bakers wares
7.6.2 Bread
7.6.3 Active dry yeast
7.6.4 Beverage
7.6.5 Dairy
7.6.6 Margarine and spreads
7.6.7 Chocolate and confectionery coatings
7.7 Regulations
7.8 Toxicology
7.9 Concluding remarks
References
8 Propylene glycol fatty acid esters
8.1 Introduction
8.2 Chemistry and physical properties
8.2.1 Pure, synthetic propylene glycol fatty acid esters
8.2.2 Commercial mixed fatty acid esters of propylene glycol
8.3 Production
8.3.1 Regulatory status
8.4 Food applications
8.4.1 Aerated bakery products and cake mixes
8.4.2 Sponge cakes, fat-free cakes
8.4.3 Dessert products, toppings and non-dairy whipping creams
8.4.4 Other applications
References
9 Stearoyl-2-lactylates and oleoyl lactylates
9.1 Introduction
9.2 Lactylate regulations
9.3 Lactylate manufacturing
9.4 Lactylate chemistry
9.5 Lactylate applications
9.6 Interactions between lactylates and starch
9.7 Interactions between lactylates and proteins
9.8 Lactylates in yeast-raised bakery products and crumb softening
9.9 Dough strengthening
9.10 Cakes and chemically leavened baked goods
9.11 Lactylate use in cookies and crackers
9.12 Application of lactylates in pastas
References
10 Ammonium phosphatides
10.1 Introduction
10.2 Production of ammonium phosphatides
10.3 Physical and chemical properties of ammonium phosphatides
10.4 Food applications of ammonium phosphatides
10.5 Other food applications
10.6 Summary
References
Appendix 1 Hydrophile lipophyle balance
Appendix 2 E-numbers, names and synonyms of food emulsifiers
Appendix 3 Summary of food emulsifier applications
Appendix 4 Recommended analytical methods for food emulsifiers - list of references
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67483 |
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