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Emulsifiers in food technology / Viggo Norn.

By: Material type: TextTextPublication details: Chichester, West Sussex, UK ; Hoboken, NJ : Wiley Blackwell, 2015.; xvi, 342 p. ; 26 cm.Edition: 2nd edISBN:
  • 9780470670637
Subject(s):
Contents:
Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers.
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Kota UMK Kampus Kota DEFAULT Kampus Kota Open Shelf TP455 .N67 2015 (Browse shelf(Opens below)) Available 10309031

Includes bibliographical references and index

Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers.

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