Emulsifiers in food technology

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Bibliographic Details
Main Author Norn, Viggo (Author)
Corporate Author Wiley Online Library (online služba)
Format Electronic eBook
LanguageEnglish
Published Chichester : Wiley Blackwell, 2015
EditionSecond edition
Subjects
potravinářská aditiva
emulze
disperzní systémy
koloidní soustavy
food additives
emulsions
dispersive systems
colloids
emulgátory
monografie
elektronické knihy
monographs
electronic books
Online AccessPlný text

Cover

Table of 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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