Emulsifiers in Food (ePub)

Emulsifiers in Food presents the most current knowledge, understandings of phenomena and new trends in the use of emulsifiers in foods. Emulsions are used in almost any industrial food and natural occurring surface active agents are part of most of our natural food products, their role in foods is essential and plays a key role in any complex structure of our food in which fats are part of the structure along with water, proteins and hydrocolloids. Edited by leading experts and authored by top researchers, this book provides core understanding and then goes beyond to address the latest science in emulsion technology including solubilization and crystallization, double emulsions and their use, and explores nanoemulsions and microemulsions. Emulsifiers in Food also explores the potential health-related roles of emulsifiers, presenting evidence of their role in improving digestibility of foods, the role of Emulsifiers in diet and how they can help save in fats and calories, as well as providing delivery options for nutraceuticals, supplements and vitamins. It also discusses the safety and regulations of emulsifiers in foods.Presents latest scientific developments identifying the key roles and opportunities for emulsifiers in food Provides food specific use-case scenarios for optimal results Explains how these important binding and stabilizing agents contribute to the development of future foods Helps researchers solve formulation challenges through the use of emulsifiers in foods and nutritional supplements