Food Emulsifiers and Their Applications - Hardcover

Hardcover

ISBN 10: 0387752838 ISBN 13: 9780387752839

Publisher: Springer-Verlag New York Inc., 2008

Synopsis

The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

About this title

From the Back Cover

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Edition details

• Publisher: Springer-Verlag New York Inc.
• Publication date: 2008
• ISBN 10: 0387752838
• ISBN 13: 9780387752839
• Binding: Hardcover
• Language: English
• Edition number: 2
• Number of pages: 426
• Editor: Hasenhuettl Gerard L., Hartel Richard W