Food Emulsifiers and Their Applications
Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphip
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d Emulsifiers and Their Applications Third Edition
Food Emulsifiers and Their Applications
Gerard L. Hasenhuettl • Richard W. Hartel Editors
Food Emulsifiers and Their Applications Third Edition
Editors Gerard L. Hasenhuettl Cheetahtech International, LLC Port Saint Lucie, FL, USA
Richard W. Hartel Department of Food Science University of Wisconsin Madison, WI, USA
ISBN 978-3-030-29185-3 ISBN 978-3-030-29187-7 (eBook) https://doi.org/10.1007/978-3-030-29187-7 Originally published under: Hartel, R.W. © Springer Nature Switzerland AG 1997, 2008, 2019 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface to the Third Edition
Next to water, food is the most critical resource to ensure life. The gold standard for good food has been an appetizing meal, prepared from fresh ingredients. Unfortunately, ingredients do not remain fresh for long. The quality of prepared foods is likewise fleeting. Packaged foods have been developed to fill in when fresh ingredients are unavailable, or convenience is essential. Food additives were developed in the twentieth century to improve the stability, texture, and flavor of foods. Food emulsifiers have been classically defined as ingredients that promote the formation of or maintain the stability of emulsions. The definition may be generalized further to mixing of insoluble phases. Foams are mixtures of gas and liquid, and dispersions are mixtures of liquids and solids. The action of these ingredients occurs at an interface or surface. For this reason, the terms emulsifier and surfactant have been used interchangeably. The first emulsifiers were naturally occurring ingredients, such as egg or casein. Advances in chemistry and engineering led to synth
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