Emulsifiers in food technology

• Main Author: Norn, Viggo (Author)
• Corporate Author: Wiley Online Library (online služba)
• Format: Electronic eBook
• Language: English
• Published: Chichester : Wiley Blackwell, 2015
• Edition: Second edition
• Subjects: emulgátory; potravinářská aditiva; emulze; disperzní systémy; koloidní soustavy; food additives; emulsions; dispersive systems; colloids; monografie; elektronické knihy; monographs; electronic books
• ISBN: 9781118921265; 978-1-118-92125-8; 978-1-118-92127-2; 978-0-470-67063-7
• Physical Description: 1 online zdroj (xvi, 342 stran, 6 nečíslovaných stran příloh) : ilustrace

Table of Contents:

• 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