Emulsifiers: [practical guides for the food industry]
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | Undetermined |
| Veröffentlicht: |
St. Paul, Minn.
Eagan Pr.
1999
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| Schriftenreihe: | Eagan Press handbook series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | VI, 102 S. Ill., graph. Darst. |
| ISBN: | 1891127020 |
Internformat
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| 245 | 1 | 0 | |a Emulsifiers |b [practical guides for the food industry] |c Clyde E. Stauffer |
| 264 | 1 | |a St. Paul, Minn. |b Eagan Pr. |c 1999 | |
| 300 | |a VI, 102 S. |b Ill., graph. Darst. | ||
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-008800575 | ||
Datensatz im Suchindex
| _version_ | 1804127616105447424 |
|---|---|
| adam_text | Titel: Emulsifiers
Autor: Stauffer, Clyde E.
Jahr: 1999
Contents
1. Emulsions and Foams • 1
Surface Activity: surfactants as amphiphiles • surface free energy and interfacial tension • surface excess
of emulsifier • measuring surface tension
Formation, Stabilization, and Wetting: formation of emulsions and foams • emulsion stabilization
• foam drainage and film breakage • wetting of solid particles
Microemulsions
2. Molecular Organization • 15
Fat and Emulsifier Crystals: triglyceride crystals • emulsifier crystals • crystal modifiers
Mesophases: mesophase structures • surfactant phase diagrams
Significance for Food Applications
3. Food Emulsifiers • 25
Emulsifier Types: monoglycerides • monoglyceride derivatives • sorbitan derivatives • polyhydric
emulsifiers • anionic emulsifiers • lecithin
Hydrophilic/Lipophilic Balance: basic principle of the concept • experimental determination of HLB
Proteins: foaming agents • emulsifying agents
Regulations
4. Bakery Products • 47
Antistaling Agents: starch gelatinization • starch retrogradation • bread staling • emulsifier-starch
complexation
Dough Strengtheners
Aeration Agents
Troubleshooting
5. Dairy and Nondairy Products • 67
Milk
Butter and Margarine: butter • margarine
Whipped Cream and Nondairy Whipped Toppings: whipped cream • nondairy whipped toppings
Ice Cream
Coffee Whiteners
Troubleshooting
6. Dressings and Sauces • 77
Polysaccharides at Interfaces: gums • modified starch • cellulose derivatives
Salad Dressings: pourable salad dressings • spoonable salad dressings
Mayonnaise
Reduced-Fat Dressings and Sauces
Troubleshooting
7. Beverages • 89
Flavor Emulsions: oil phase • emulsion stabilizers • emulsion preparation
Stability: creaming • flocculation • coalescence
Microemulsions
Troubleshooting
Glossary • 95
Index • 101
|
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| author | Stauffer, Clyde E. |
| author_facet | Stauffer, Clyde E. |
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| author_sort | Stauffer, Clyde E. |
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| bvnumber | BV012926275 |
| classification_tum | LEB 433f CIT 175f CHE 515f |
| ctrlnum | (OCoLC)634853897 (DE-599)BVBBV012926275 |
| discipline | Lebensmitteltechnologie Chemie Chemie-Ingenieurwesen |
| format | Book |
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| illustrated | Illustrated |
| indexdate | 2024-07-09T18:36:10Z |
| institution | BVB |
| isbn | 1891127020 |
| language | Undetermined |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008800575 |
| oclc_num | 634853897 |
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| physical | VI, 102 S. Ill., graph. Darst. |
| publishDate | 1999 |
| publishDateSearch | 1999 |
| publishDateSort | 1999 |
| publisher | Eagan Pr. |
| record_format | marc |
| series2 | Eagan Press handbook series |
| spelling | Stauffer, Clyde E. Verfasser aut Emulsifiers [practical guides for the food industry] Clyde E. Stauffer St. Paul, Minn. Eagan Pr. 1999 VI, 102 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Eagan Press handbook series Emulgator (DE-588)4152115-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Emulgator (DE-588)4152115-8 s Lebensmittel (DE-588)4034870-2 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008800575&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Stauffer, Clyde E. Emulsifiers [practical guides for the food industry] Emulgator (DE-588)4152115-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4152115-8 (DE-588)4034870-2 |
| title | Emulsifiers [practical guides for the food industry] |
| title_auth | Emulsifiers [practical guides for the food industry] |
| title_exact_search | Emulsifiers [practical guides for the food industry] |
| title_full | Emulsifiers [practical guides for the food industry] Clyde E. Stauffer |
| title_fullStr | Emulsifiers [practical guides for the food industry] Clyde E. Stauffer |
| title_full_unstemmed | Emulsifiers [practical guides for the food industry] Clyde E. Stauffer |
| title_short | Emulsifiers |
| title_sort | emulsifiers practical guides for the food industry |
| title_sub | [practical guides for the food industry] |
| topic | Emulgator (DE-588)4152115-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Emulgator Lebensmittel |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008800575&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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