Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein.
Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods.

This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.

Contributors.

Preface.

1. Lecithins (Hans-Georg Bueschelberger, DegussaTexturant Systems, Hamburg, Germany).

2. Mono- and diglycerides (Hans Moonen, QuestInternational, Bussum, The Netherlands and Henny Bas, QuestInternational, Zwijndrecht, The Netherlands).

3. Acid esters of mono- and diglycerides (Rolf Gaupp andWolfgang Adams, Nutrition Technology, Grunau Illertissen GmbH,Illertissen, Germany).

4. Di-Acetyltartaric esters of monoglycerides (DATEM) andassociated emulsifiers in breadmaking (Rolf Gaupp and WolfgangAdams, Nutrition Technology, Grunau Illertissen GmbH, Illertissen,Germany).

5. Polyglycerol esters (Viggo Norn, Palsgaard AS,Juelsminde, Denmark).

6. Sucrose esters (Bianca A.P. Nelen, Sisterna BV,Roosendaal, The Netherlands and Julian M. Cooper, British Sugar,Peterborough, UK).

7. Sorbitan esters and polysorbates (Tim Cottrell, QuestInternational Food Flavors and Food Ingredients USA Inc, HoffmanEstates, Illinois, USA and Judith van Peij, Quest International,Zwijndrecht, The Netherlands).

8. Propylene glycol fatty acid esters (Fleming V.Sparsø and Niels Krog, Danisco, Braband, Denmark).

9. Stearoyl-2-lactylates and oleoyl lactylates (TroyBoutte and Larry Skogerson, American Ingredients Company, KansasCity, USA).

10. Ammonium phosphatides (Viggo Norn, Palsgaard AS,Juelsminde, Denmark).

Appendix 1: Hydrophile lipophyle balance.

Appendix 2: E-numbers, names and synonyms of foodemulsifiers.

Appendix 3: Summary of food emulsifiers applications.

Appendix 4: Recommended analytical methods for foodemulsifiers--List of references.

Index.