Stock image for illustration purposes only - book cover, edition or condition may vary.
Food Emulsifiers and Their Applications
. Ed(S): Hasenhuettl, Gerard L.; Hartel, Richard W.
€ 151.34
FREE Delivery in Ireland
Description for Food Emulsifiers and Their Applications
paperback. Editor(s): Hasenhuettl, Gerard L.; Hartel, Richard W. Num Pages: 440 pages, 62 black & white tables, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 22. Weight in Grams: 670.
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and ... Read more
Emulsifiers have traditionally been described as ingredients that assist in formation and stabilization of emulsions. The definition, however, may be expanded to include mixing of mutually insoluble phases. Foams (gas in liquid or solid) and dispersions (solids in liquids or other solids) may be stabilized by emulsifiers. For this reason, the terms emulsifier and surfactant are used interchangeably. The first emulsifiers were naturally occurring surface-active proteins, such as egg or casein. With advances in chemical and engineering technologies, the array of emulsifiers has been greatly expanded. Applications to food products have enabled the widespread distribution of packaged foods. Selection and ... Read more
Product Details
Format
Paperback
Publication date
2010
Publisher
Springer-Verlag New York Inc. United States
Number of pages
440
Condition
New
Number of Pages
426
Place of Publication
New York, NY, United States
ISBN
9781441925909
SKU
V9781441925909
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Food Emulsifiers and Their Applications