Food Emulsifiers and Their Applications

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9780412076213: Food Emulsifiers and Their Applications

This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.

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About the Author:

Hasenhuettl is Research Principal at Kraft Foods Incorporated.

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