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EMULSIFIERS.

Written by Clyde E Stauffer

Published 1999. Softcover. 102 pages.

Price: [pounds]63.50

(USA: Eagan Press)

"Emulsifiers" is the seventh title in the Eagan Press Handbook Series. This new title presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, "Emulsifiers" provides easy-to-use tables and illustrations, as well as definitions of key terms.

Topics covered include: surface activity-surfactants as amphiphiles, surface and interfacial tension, concentration at the interface and the measurement of surface tension; formation and stabilisation of emulsions; microemulsions and condition for spontaneous emulsion; fat and emulsifier crystals; mesophases and their significance in food applications; regulatory issues in the United States, Canada and EC; anti-staling issues; flavour emulsions - oil phase, emulsion stabilisers and emulsion preparation.

Chapter titles: Emulsions and Foams; Molecular Organisation; Food Emulsifiers; Bakery Products; Dairy and Nondairy Products; Dressings and Sauces; Beverages: Followed by a Subject Index.
COPYRIGHT 1999 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1999 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Review
Publication:Food Trade Review
Article Type:Book Review
Geographic Code:1USA
Date:Nov 1, 1999
Words:162
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