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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Food Emulsifiers and Their Applications
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Food Emulsifiers and Their Applications
Richard W Hartel (Gebundene Ausgabe, Englisch)
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Beschreibung
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. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
31.07.1997
Sprache
Englisch
EAN
9780412076213
Herausgeber
Springer US
Sonderedition
Nein
Autor
Richard W Hartel
Seitenanzahl
302
Auflage
1
Einbandart
Gebundene Ausgabe
Schlagwörter
carbohydrate, protein, synthesis, food, development
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
PNR - Physikalische Chemie
Höhe
229 mm
Breite
15.2 cm
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