Emulsifiers in Food Technology [Book]

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise 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 stabilising agents for other components such as starch or protein.

PDF] New Trends in Natural Emulsifiers and Emulsion Technology for

FOOD LIPIDS Chemistry/Nutrition/Biotechnology Akoh 4th Edition

The Food Untold - Egg yolk is believed to be the first emulsifier

Chocolate, Cocoa, and Confectionery: Science and Technology

Emulsifiers in Food Technology: Second Edition

New Trends in Natural Emulsifiers and Emulsion Technology for the

Fats in Food Technology 2nd Edition

Studies on Chemical and Physical Stability of Mayonnaise Prepared

Foods, Free Full-Text