Gerard L Hasenhuettl

Food Emulsifiers and Their Applications Gerard L Hasenhuettl 2nd ed. 2008 edition

Marc Notes: Includes bibliographical references and index. Table of Contents: Chapter 1. Overview of Food Emulsifiers / Gerard L. Hasenhuettl -- 1.1. Introduction -- 1.2. Emulsifiers as Food Additives -- 1.3. Emulsifier Structure -- 1.4. Surface Active Hydrocolloids -- 1.5. Emulsifier Functionality -- Chapter 2. Synthesis and Commercial Preparation of Food Emulsifiers / Gerard L. Hasenhuettl -- 2.1. Functional Group Design Principles -- 2.2. Mono-and Diacylglycerols (Mono-and Diglycerides) -- 2.3. Propylene Glycol Esters of Fatty Acids -- 2.4. Polyglycerol Esters of Fatty Acids -- 2.5. Sorbitan Monostearate and Tristearate -- 2.6. Sucrose Esters -- 2.7. Sodium and Calcium Stearoyl Lactylate -- 2.8. Derivatives of Monoacylglycerols -- 2.9. Polyoxyethylene Derivatives -- 2.10. Modification of Naturally Occurring Species -- 2.11. Commercial Preparation of Food Surfactants -- Chapter 3. Analysis of Food Emulsifiers / Gerard L. Hasenhuettl -- 3.1. Thin Layer and Column Chromatography -- 3.2. Wet Chemical Analysis -- 3.3. Measurement of Physical Properties -- 3.4. Instrumental Methods of Analysis -- 3.5. Setting Specifications -- Chapter 4. Emulsifier-Carbohydrate Interactions / Gerard L. Hasenhuettl -- 4.1. Interactions with Simple Saccharides -- 4.2. Starch/Surfactant Complexes -- 4.3. Effect of External Lipids on Starch Properties -- 4.4. Lipid Adjunct and Surfactant Properties -- 4.5. Physical Properties of Starch/Surfactant Complexes -- 4.6. Surfactant/Hydrocolloid Interactions -- 4.7. Summary -- Chapter 5. Protein/Emulsifier Interactions / Tommy Nylander, Thomas Arnebrant, Martin Bos, Peter Wilde -- 5.1. Introduction -- 5.2. Properties of Proteins and Emulsifiers -- 5.3. Protein/Emulsifier Interaction in Solution -- 5.4. Interaction between Protein and Surfactants or Polar Lipids at Interfaces -- 5.5. Applications -- 5.6. Conclusion -- Chapter 6. Physicochemical Aspects of an Emulsifier Functionality / Bjorn Bergenstahl -- 6.1. Introduction -- 6.2. Surface Activity -- 6.3. Solution Properties of Emulsifiers -- 6.4. The Use of Phase Diagrams to Understand Emulsifier Properties -- 6.5. Examples of the Relation between Phase Diagrams and Emulsion Stability -- 6.6. Some Ways to Classify Emulsifiers -- 6.7. The Emulsifier Surface -- Chapter 7. Emulsifiers in Dairy Products and Dairy Substitutes / Stephen R. Euston -- 7.1. Introduction -- 7.2. Ice Cream -- 7.3. Whipped Cream and Whipping Cream -- 7.4. Whipped Toppings -- 7.5. Cream Liqueurs -- 7.6. Creams and Coffee Whiteners -- 7.7. Cheese, Processed Cheese and Cheese Products -- 7.8. Recombined, Concentrated, and Evaporated Milks and Dairy Protein-Based Emulsions -- 7.9. Other Dairy Applications of Emulsifiers -- 7.10. Summary -- Chapter 8. Emulsifiers in Infant Nutritional Products / Seamus L. McSweeney -- 8.1. Introduction -- 8.2. Types of Infant Nutritional Products -- 8.3. Emulsion Formation and Stabilisation -- 8.4. Emulsifying Ingredients in Infant Nutritional Products -- 8.5. Stabilising Agents Used in Infant Nutritional Products -- 8.6. Emulsifier Functionality in Infant Nutritional Products -- 8.7. Summary -- Chapter 9. Applications of Emulsifiers in Baked Foods / Frank Orthoefer -- 9.1. Introduction -- 9.2. History of Bakery Emulsifiers -- 9.3. Definition of Emulsifiers -- 9.4. Emulsifier Function in Baked Goods -- 9.5. Role of the Shortening -- 9.6. Role of the Emulsifier -- 9.7. Emulsifier Interaction with Bakery Components -- 9.8. Applications in Baked Goods -- 9.9. Summary -- Chapter 10. Emulsifiers in Confectionery / Mark Weyland, Richard Hartel -- 10.1. Introduction -- 10.2. Emulsifiers in Chocolate and Compound Coatings -- 10.3. Anti-Bloom Agents in Chocolate and Compound Coatings -- 10.4. Other Emulsifiers Used in Coatings -- 10.5. Emulsifiers in Non-Chocolate Confectionery -- 10.6. Chewing Gum -- 10.7. Processing Aids -- 10.8. Summary -- Chapter 11. Margarines and Spreads / Niall Young, Paul Wassell -- 11.1. Introduction -- 11.2. The Rise of Margarine -- 11.3. Terms and Terminology -- 11.4. Building Blocks and Structure -- 11.5. Emulsifiers -- 11.6. Industrial Cake and Cream Margarine -- 11.7. Puff Pastry Margarine -- 11.8. Industrial Fillings -- 11.9. Reduced-Low-Fat Spreads -- 11.10. Product Spoilage -- 11.11. Summary -- Chapter 12. Application of Emulsifiers to Reduce Fat and Enhance Nutritional Quality / Matt Golding, Eddie Pelan -- 12.1. Introduction -- 12.2. Homogenised Dairy and Non-Dairy Whipping Creams -- 12.3. Reduced and Low Fat Ice Cream -- 12.4. Zero Fat Ice Cream -- 12.5. Margarine -- Chapter 13. Guidelines for Processing Emulsion-Based Foods / Ganesan Narsimhan, Zebin Wang -- 13.1. Introduction -- 13.2. Emulsification Equipment -- 13.3. Droplet Phenomena -- 13.4. Example of Emulsion Based Food Products -- 13.5. Guidelines for Selection of Food Emulsifiers -- Chapter 14. Forecasting the Future of Food Emulsifiers / Gerard L. Hasenhuettl -- 14.1. Globalization of the Food Industry -- 14.2. Nutritionally Driven Changes in Foods -- 14.3. Advances in Science and Technology -- 14.4. Design, Synthesis, and Commercial Preparation -- 14.5. Applications at the Frontiers -- Index. Publisher Marketing: Thoroughly revised, updated and expanded, this second edition integrates theoretical background with practical orientation and serves as a 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.

Contributor Bio:  Hasenhuettl, Gerard L Hasenhuettl is Research Principal at Kraft Foods Incorporated. Contributor Bio:  Hartel, Richard W Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin. Christina P. Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.