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Emulsifiers in food technology /
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester [England] :
Wiley Blackwell,
2015.
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| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Norn, Viggo, |e author. | |
| 245 | 1 | 0 | |a Emulsifiers in food technology / |c Viggo Norn. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Chichester [England] : |b Wiley Blackwell, |c 2015. | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (369 pages) : |b illustrations, charts, tables | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Cover; Title Page; Copyright; Contents; Contributors; Preface to the Second Edition; Chapter 1 Introduction to Food Emulsifiers and Colloidal System; 1.1 Introduction; 1.2 Food emulsifiers; References; Chapter 2 Lecithins; 2.1 Introduction to lecithins and phospholipids; 2.1.1 Some history; 2.1.2 Phospholipids; 2.1.3 Occurrence of phospholipids; 2.2 Production of lecithins; 2.2.1 Vegetable lecithin; 2.2.2 Animal lecithins; 2.3 Further processing of lecithins; 2.3.1 Standardization; 2.3.2 Modifications of lecithins; 2.3.3 Solvent extraction; 2.4 Quality aspects of lecithins. | |
| 505 | 8 | |a 2.4.1 Acetone-insoluble matter (AI)2.4.2 Toluene-insoluble (TI); 2.4.3 Acid value (AV); 2.4.4 Peroxide value (PV); 2.4.5 Water content (H2O); 2.5 Physico-chemical aspects of lecithins; 2.5.1 Solubility in organic solvents; 2.5.2 Behaviour in water; 2.5.3 Melting points; 2.5.4 Surface activity; 2.5.5 Lecithins and the HLB system; 2.6 Applications of lecithins in the food industry; 2.6.1 Lecithin in chocolate, coatings and confectioneries; 2.6.2 Lecithins in the baking industry; 2.6.3 Instant technology; 2.6.4 Emulsions; 2.6.5 Other applications; 2.7 Market outlook; Acknowledgement; References. | |
| 505 | 8 | |a Chapter 3 Ammonium Phosphatides3.1 Introduction; 3.2 Production of ammonium phosphatides; 3.3 Physical and chemical properties of ammonium phosphatides; 3.4 Food applications of ammonium phosphatides; 3.5 Other food applications; 3.6 Summary; References; Chapter 4 Mono- and Diglycerides; 4.1 Introduction; 4.2 The Products; 4.2.1 Production of monoglycerides; 4.2.2 Molecular distillation; 4.2.3 Chemical and physical properties; 4.2.4 HLB value; 4.2.5 Addition of antioxidants; 4.2.6 Legal considerations; 4.2.7 Behaviour of monoglycerides in the presence of water; 4.2.8 Nutritional value. | |
| 505 | 8 | |a 4.3 Applications4.3.1 Cakes; 4.3.2 Margarines and spreads; 4.3.3 Ice cream; Acknowledgements; References; Chapter 5 Acid Esters of Mono- and Diglycerides; 5.1 E472a (ACETEM); 5.1.1 Chemical properties of ACETEM; 5.1.2 Manufacturing of ACETEM; 5.1.3 Appearance and physical properties; 5.1.4 Solubility; 5.1.5 Phase behaviour; 5.1.6 Surface-active properties; 5.1.7 Special properties of ACETEM; 5.1.8 Safety; 5.1.9 Typical applications in food; 5.1.10 Non-food applications; 5.2 E472b (LACTEM); 5.2.1 Chemical properties of LACTEM; 5.2.2 Manufacturing of LACTEM. | |
| 505 | 8 | |a 5.2.3 Appearance and physical properties5.2.4 Solubility; 5.2.5 Phase behaviour; 5.2.6 Surface activity; 5.2.7 Special properties of LACTEM; 5.2.8 Safety in use; 5.2.9 Typical applications in food; 5.3 E472c (CITREM); 5.3.1 Chemical properties of CITREM; 5.3.2 Manufacturing of CITREM; 5.3.3 Appearance and physical properties; 5.3.4 Solubility; 5.3.5 Phase behaviour; 5.3.6 Surface-active properties; 5.3.7 Special properties of CITREM; 5.3.8 Safety in use; 5.3.9 Typical applications in food; 5.3.10 Non-food applications; 5.4 E472e (DATEM); 5.5 E472d (TATEM); 5.6 E472f (MATEM). | |
| 520 | |a Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening an. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food additives. | |
| 650 | 0 | |a Emulsions. | |
| 650 | 0 | |a Dispersing agents. | |
| 650 | 6 | |a Aliments |x Additifs. | |
| 650 | 6 | |a Émulsions. | |
| 650 | 6 | |a Dispersants. | |
| 650 | 7 | |a emulsion. |2 aat | |
| 650 | 7 | |a dispersing agent. |2 aat | |
| 650 | 7 | |a Dispersing agents |2 fast | |
| 650 | 7 | |a Emulsions |2 fast | |
| 650 | 7 | |a Food additives |2 fast | |
| 758 | |i has work: |a Emulsifiers in Food Technology [electronic resource] (Text) |1 https://id.oclc.org/worldcat/entity/E39PD3cRCMYydK9D44x6kmGKBd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Norn, Viggo. |t Emulsifiers in food technology. |b Second edition. |d Chichester, [England] : Wiley Blackwell, ©2015 |h xvi, 342 pages |z 9780470670637 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1823954 |z Texto completo |
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