Emulsifiers

This useful book presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, Emulsifiers provides easy-to-use tables and illustrations, as well as definitions of key terms. The broad scope encompasses emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages. 

This handbook fills the gap between scientific literature and the product-specific information provided by suppliers by describing emulsifiers in various products and processes, The result is a volume that helps any food practitioner gain a common understanding of emulsifiers, their properties, and their application. Coverage includes:

• surface activity—surfactants as amphiphiles, surface and interfacial tension, concentration at the interface, and measuring surface tension

• formation and stabilization of emulsions

• microemulsions and conditions for spontaneous emulsion

• fat and emulsifier crystals

• mesophases and their significance in food applications

• regulatory issues in the United States, Canada, and EU

• anti-staling issues

• flavor emulsions—oil phase, emulsion stabilizers, and emulsion preparation

Emulsifiers is part of the Ingredient Handbook Series, combining a user-friendly format with expert guidance, handbooks in this series meet the needs of industry. Each title focuses on an ingredient or application, giving information that was previously unavailable in a single source and presenting its subject in straightforward language.

Features such as troubleshooting guides, definitions of key terms, and fast facts make Emulsifiers an essential reference for anyone in the food industry, including quality assurance personnel, purchasing agents, production personnel, teachers, students, suppliers, and technical sales representatives.