Food EmulsionsStig Friberg, Kare Larsson, Johan Sjoblom Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese. |
Contents
| 1 | |
Food Emulsifiers Their Chemical and Physical Properties | 45 |
Molecular Organization in Lipids and Emulsions | 93 |
Interactions Between Proteins and Polar Lipids | 107 |
Droplet Flocculation and Coalescence in Dilute OilinWater Emulsions | 175 |
Structure and Stability of Aerated Food Emulsions | 221 |
Surface Forces and Emulsion Stability | 257 |
Coalescence Mechanisms in ProteinStabilized Emulsions | 299 |
Recent Developments in Double Emulsions for Food Applications | 353 |
Structure Mechanics and Rheology of Concentrated Emulsions and Fluid Foams | 413 |
Beverage Emulsions | 485 |
Dressings and Sauces | 525 |
Analysis of Droplet Characteristics Using LowIntensity Ultrasound | 573 |
NMR in Studies of Emulsions with Particular Emphasis on Food Emulsions | 593 |
| 633 | |
Orthokinetic Stability of Food Emulsions | 327 |
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Common terms and phrases
acid addition adsorbed adsorption aggregation amount applications approach aqueous behavior beverage bubble cause charged Chem coalescence Colloid Interf complex concentration containing creaming crystals decrease depends described determined diffusion dispersed distribution dressings drop droplets edited effect emulsifiers emulsion emulsion droplets emulsion stability esters example experimental Figure film flocculation foam Food food emulsions forces formation function given groups higher hydrophobic important increase interaction interface layer lead limited lipid liquid lower material measured mechanism method molecules monoglycerides monolayer observed obtained occur particles phase polar possible prepared present pressure properties protein ratio reduced sample separation shear shown shows soft drink solid solution stability stress structure surface surface tension technique temperature tension theory thickness thin tion viscosity volume fraction