Food emulsifiers and their applications / 
Gerard L. Hasenhuettl, Richard W. Hartel, editors. 
 - 2nd ed. 
 - xiv,426p. :    ill. ;    24cm. 
<br/><br/> Includes bibliographical references and index. 
<br/><br/>Overview of food emulsifiers -- Synthesis and commercial preparation of food emulsifiers -- Analysis of food emulsifiers -- Emulsifier-carbohydrate interactions -- Protein/emulsifier interactions -- Physiochemical aspects of an emulsifier functionality -- Emulsifiers in dairy products and dairy substitutes -- Emulsifiers in infant nutritional products -- Applications of emulsifiers in baked foods -- Emulsifiers in confectionery -- Margarines and spreads -- Application of emulsifiers to reduce fat and enhance nutritional quality -- Guidelines for processing emulsion-based foods -- Forecasting the future of food emulsifiers. 
<br/><br/><label>ISBN: </label>9780387752839 (pbk.). 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dispersing agents.<br/>Food additives.
<br/><br/><label>LC Class. No.: </label>TP 455   / .F667 2008