Food Emulsions: Principles, Practices, and Techniques, Second EditionAuthor:
Publisher: CRC Press
Publish date: December 2004
Emphasizes the fundamental relationship between the quality attributes of food emulsions and their molecular-colloidal properties Critically assesses the various methods available to prepare food emulsions Highlights the major factors influencing the stability, rheology, flavor, and appearance of food emulsions Describes the physicochemical basis of the functional properties of food emulsifiers and thickening agents Discusses modern analytical methods available for characterizing food emulsion propertiesThis insightful book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today. Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.