Chapter 1 Overview of Food Emulsifiers
1.1 Introduction
1.2 Emulsifiers as Food Additives
1.3 Emulsifier Structure
1.4 Surface Active Hydrocolloids
1.5 Emulsifier Functionality
Chapter 2 Synthesis and Commercial Preparation of Food Emulsifiers
2.1 Functional Group Design Principles
2.2 Mono- and Diacylglycerols (Mono- and Diglycerides)
2.3 Propylene Glycol Esters of Fatty Acids
2.4 Polyglycerol Esters of Fatty Acids [...]
Chapter 1 Overview of Food Emulsifiers
1.1 Introduction
1.2 Emulsifiers as Food Additives
1.3 Emulsifier Structure
1.4 Surface Active Hydrocolloids
1.5 Emulsifier Functionality
Chapter 2 Synthesis and Commercial Preparation of Food Emulsifiers
2.1 Functional Group Design Principles
2.2 Mono- and Diacylglycerols (Mono- and Diglycerides)
2.3 Propylene Glycol Esters of Fatty Acids
2.4 Polyglycerol Esters of Fatty Acids
2.5 Sorbitan Monostearate and Tristearate
2.6 Sucrose Esters
2.7 Sodium and Calcium Stearoyl Lactylate
2.8 Derivatives of Monoacylglycerols
2.9 Polyoxyethylene Derivatives
2.10 Modification of Naturally Occurring Species
2.11 Commercial Preparation of Food Surfactants
Chapter 3 Analysis of Food Emulsifiers
3.1 Thin Layer and Column Chromatography
3.2 Wet Chemical Analysis
3.3 Measurement of Physical Properties
3.4 Instrumental Methods of Analysis
3.5 Setting Specifications
Chapter 4 Emulsifier-Carbohydrate Interactions
4.1 Interactions with Simple Saccharides
4.2 Starch/Surfactant Complexes
4.3 Effect of External Lipids on Starch Properties
4.4 Lipid Adjunct and Surfactant Properties
4.5 Physical Properties of Starch/Surfactant Complexes
4.6 Surfactant/Hydrocolloid Interactions
4.7 Summary
Chapter 5 Protein/Emulsifier Interactions
5.1 Introduction
5.2 Properties of Proteins and Emulsitiers
5.3 Protein/Emulsitier Interaction in Solution
5.4 Interaction between Protein and Surfactantsor Polar Lipids at Interfaces
5.5 Applications
5.6 Conclusion
Chapter 6 Physicochemical Aspects of an Emulsifier Functionality
6.1 Introduction
6.2 Surface Activity
6.3 Solution Properties of Emulsitiers
6.4 The Use of Phase Diagrams to Understand Emulsitier Properties
6.5 Examples of the Relation between Phase Diagrams and Emulsion Stability
6.6 Some Ways to Classify Emulsitiers
6.7 The Emulsifier Surface
Chapter 7 Emulsifiers in Dairy Products and Dairy Substitutes
7.1 Introduction
7.2 Ice Cream
7.3 Whipped Cream and Whipping Cream
7.4 Whipped Toppings
7.5 Cream Liqueurs
7.6 Creams and Coffee Whiteners
7.7 Cheese, Processed Cheese and Cheese Products
7.8 Recombined, Concentrated, and Evaporated Milks and Dairy Protein-Based Emulsions
7.9 Other Dairy Applications of Emulsifiers
7.10 Summary
Chapter 8 Emulsifiers in Infant Nutritional Products
8.1 Introduction
8.2 Types of Infant Nutritional Products
8.3 Emulsion Formation and Stabilisation
8.4 Emulsifying Ingredients in Infant Nutritional Products
8.5 Stabilising Agents Used in Infant Nutritional Products
8.6 Emulsitier Functionality in Infant Nutritional Products
8.7 Summary
Chapter 9 Applications of Emulsifiers in Baked Foods
9.1 Introduction
9.2 History of Bakery Emulsifiers
9.3 Definition of Emulsifiers
9.4 Emulsifier Function in Baked Goods
9.5 Role of the Shortening
9.6 Role of the Emulsitier
9.7 Emulsitier Interaction with Bakery Components
9.8 Applications in Baked Goods
9.9 Summary
Chapter 10 Emulsifiers in Confectionery
10.1 Introduction
10.2 Emulsitiers in Chocolate and Compound Coatings
10.3 Anti-Bloom Agents in Chocolate and Compound Coatings
10.4 Other Emulsifiers Used in Coatings
10.5 Emulsifiers in Non-Chocolate Confectionery
10.6 Chewing Gum
10.7 Processing Aids
10.8 Summary
Chapter 11 Margarines and Spreads
11.1 Introduction
11.2 The Rise of Margarine
11.3 Terms and Terminology
11.4 Building Blocks and Structure
11.5 Emulsifiers
11.6 Industrial Cake and Cream Margarine
11.7 Puff Pastry Margarine
11.8 Industrial Fillings
11.9 Reduced- Low-Fat Spreads
11.10 Product Spoilage
11.11 Summary
Chapter 12 Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality
12.1 Introduction
12.2 Homogenised Dairy and Non-Dairy Whipping Creams
12.3 Reduced and Low Fat Ice Cream
12.4 Zero Fat Ice Cream
12.5 Margarine
Chapter 13 Guidelines for Processing Emulsion-Based Foods
13.1 Introduction
13.2 Emulsification Equipment
13.3 Droplet Phenomena
13.4 Example of Emulsion Based Food Products
13.5 Guidelines for Selection of Food Emulsitiers
Chapter 14 Forecasting the Future of Food Emulsifiers
14.1 Globalization of the Food Industry
14.2 Nutritionally Driven Changes in Foods
14.3 Advances in Science and Technology
14.4 Design, Synthesis, and Commercial Preparation
14.5 Applications at the Frontiers
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