Science/Engineering Food Emulsions: Principles, Practice, and Techniques (0849380081)

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Science/Engineering Food Emulsions: Principles, Practice, and Techniques

Posted on 2010-03-15

Name:	Science/Engineering Food Emulsions: Principles, Practice, and Techniques
ASIN/ISBN:	0849380081
Language:	English
File size:	5.3 Mb
Publisher:	CRC Press(1998-08-26)
ISBN:	0849380081
File Type:	PDF
File Size:	5.3 Mb
Pages:	392 pages

Science/Engineering Food Emulsions: Principles, Practice, and Techniques

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Food Emulsions: Principles, Practice, and Techniques

Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.

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Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996).

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