Emulsifiers in Food Technology

EMULSIFIERS IN FOOD TECHOLOGY

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread.

Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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.

Praise for the first edition of Emulsifiers in Food Technology:

"Very informative ... provides valuable information to people involved in this field." International Journal of Food Science & Technology

"A good introduction to the potential of emulsifiers in food technology ... a useful reference source for scientists, technologists and ingredients suppliers." Chemistry World

"A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications." International Dairy Journal

Auteur

Viggo Norn is Managing Director of Nexus A/S, a company which provides R&D, analytical and legislation-related services to Palsgaard A/S, a global food ingredients company. He is based in Juelsminde, Denmark.

Texte du rabat
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal

Résumé
EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter 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. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal

Contenu
Contributors xiii

Preface to the Second Edition xv

**1 Introduction to Food Emulsifiers and Colloidal System 1
Viggo Norn

1.1 Introduction 1

1.2 Food emulsifiers 6

References 18

**2 Lecithins 21
Hanns-Georg Bueschelberger, Susanne Tirok, Ilona Stoffels and Arnulf Schoeppe

2.1 Introduction to lecithins and phospholipids 22

2.1.1 Some history 22

2.1.2 Phospholipids 22

2.1.3 Occurrence of phospholipids 24

2.2 Production of lecithins 25

2.2.1 Vegetable lecithin 26

2.2.2 Animal lecithins 27

2.3 Further processing of lecithins 27

2.3.1 Standardization 27

2.3.2 Modifications of lecithins 27

2.3.3 Solvent extraction 30

2.4 Quality aspects of lecithins 33

2.4.1 Acetone-insoluble matter (AI) 34

2.4.2 Toluene-insoluble (TI) 34

2.4.3 Acid value (AV) 34

2.4.4 Peroxide value (PV) 34

2.4.5 Water content (H 2 O) 35

2.5 Physico-chemical aspects of lecithins 35

2.5.1 Solubility in organic solvents 35

2.5.2 Behaviour in water 35

2.5.3 Melting points 36

2.5.4 Surface activity 36

2.5.5 Lecithins and the HLB system 37

2.6 Applications of lecithins in the food industry 38

2.6.1 Lecithin in chocolate, coatings and confectioneries 39

2.6.2 Lecithins in the baking industry 45

2.6.3 Instant technology 50

2.6.4 Emulsions 53

2.6.5 Other applications 58

2.7 Market outlook 59

Acknowledgement 60

References 60

**3 Ammonium Phosphatides 61
Viggo Norn

3.1 Introduction 61

3.2 Production of ammonium phosphatides 62

3.3 Physical and chemical properties of ammonium phosphatides 65

3.4 Food applications of ammonium phosphatides 65

3.5 Other food applications 71

3.6 Summary 71

References 72

**4 Mono- and Diglycerides 73
*Hans Moonen and Henny Ba…