Food Emulsifiers and Their Applications

Nonfiction, Science & Nature, Science, Chemistry, Physical & Theoretical, Technology, Food Industry & Science
Cover of the book Food Emulsifiers and Their Applications by Richard W Hartel, Gerard L. Hasenhuettl, Springer US
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Richard W Hartel, Gerard L. Hasenhuettl ISBN: 9781475726626
Publisher: Springer US Publication: April 17, 2013
Imprint: Springer Language: English
Author: Richard W Hartel, Gerard L. Hasenhuettl
ISBN: 9781475726626
Publisher: Springer US
Publication: April 17, 2013
Imprint: Springer
Language: English

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de­ velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda­ mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com­ plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de­ velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda­ mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com­ plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

More books from Springer US

Cover of the book Servo Motors and Industrial Control Theory by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book The Prevention of Sexual Disorders by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Breast Epithelial Antigens by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Endogenous Stem Cell-Based Brain Remodeling in Mammals by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Rock Weathering by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Mobile Computing Environments for Multimedia Systems by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Low Power Analog CMOS for Cardiac Pacemakers by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Lead Pollution by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Central Auditory Processing and Neural Modeling by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Social Cognition and the Acquisition of Self by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Stepfamily Relationships by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Handbook of Quality Assurance for the Analytical Chemistry Laboratory by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book Edible Oil Processing from a Patent Perspective by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book The Self-Knower by Richard W Hartel, Gerard L. Hasenhuettl
Cover of the book The Skin in Rheumatic Disease by Richard W Hartel, Gerard L. Hasenhuettl
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy