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Full Description
Emulsifiers and surfactants, as multifunctional food additives, are considered an integral part of the formulations of bakery, confectionery, and chocolate products to assist in blending and emulsifying ingredients, enhance the action of the shortening, batter stabilization, improve aeration or creaming texture, extend the shelf-life extension, control fat crystallization, and fat bloom, and moderate the polymorphic transformation. There is no comprehensive book on using emulsifiers in bakery, confectionery, and chocolate products in the food industry. This book enables engineers to apply appropriate strategies and achieve the desired properties in bakery, confectionery, and chocolate products through emulsifier and surfactant applications.
Key Features:
Presents emulsifier and surfactant applications for bakery, confectionery, and chocolate products
Explains how emulsifiers and surfactants are an integral part of the formulations of bakery, confectionery, and chocolate products
Discusses international standards and legislation for application and labelling of emulsifiers and surfactants
Contents
Introduction to food emulsifiers and surfactants. Application and Functional Properties of Natural Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Natural Emulsifiers and Surfactants in Confectionery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Confectionery Products. Novel physically, chemically, and enzymatically modified Emulsifiers and Surfactants in Bakery and Confectionery Products. Synergist Effects of Emulsifiers and Surfactants in Bakery and Confectionery Products. International Standards and Legislation for Application and Labelling of Emulsifiers and Surfactants in Bakery and Confectionery Products. The Impact of Emulsifiers and Surfactants on Human Health and Safety Assessment Pricing and Marketing Considerations of Applications of Emulsifiers and Surfactants in Bakery and Confectionery Products.
