Emulsifiers: Properties, Functions and Applications

Adrienne Fitzgerald (Editor)

Series: Chemistry Research and Applications




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This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant properties of fatty acid esters synthesized through lipase-catalyzed condensation with various hydrophilic compounds is explored. In the second chapter, the impact of combined emulsifier on crystallization properties of non-trans fat is discussed.

The third chapter provides a brief account of emulsifiers/stabilizers and their role in stabilizing complex colloid systems such as foamed emulsions, structured emulsions and bigels with the the help of illustrative examples. The last chapter of the book explores lecithin, modified lecithins, polyglycerol polyricinioleate and sorbitan monostearate emulsifiers widely used in the food industry.
(Imprint: Nova)

pp. vii-x

Chapter 1
Surfactant and Antioxidant Properties of Fatty Acid Esters Synthesized through Lipase-Catalyzed Condensation with Various Hydrophilic Compounds
(Yoshiyuki Watanabe, and Shuji Adachi, Department of Biotechnology and Chemistry, Faculty of Engineering, Kinki University, Takaya, Higashi-Hiroshima, Japan, and others)
pp. 1-26

Chapter 2
The Impact of Combined Emulsifier on Crystallization Properties of Non Trans Fat
(Ivana Lonèareviæ, Biljana Pajin and Jovana Petroviæ, Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)
pp. 27-38

Chapter 3
Food-Grade Colloidal Particles as Emulsifiers and Stabilizers for Complex Colloids
(Ashok R. Patel, Vandemoortele Centre for Lipid Science and Technology, Lab. of Food Tech. and Eng., Faculty of Bioscience Eng., Ghent University, Gent, Belgium)
pp. 39-48

Chapter 4
Lecithin, Modified Lecithins, Polyglycerol Polyricinoleate and Sorbitan Monostearate Effects in Cocoa Butter and other Lipid Systems
(Eriksen Koji Miyasaki, Glazieli Marangoni de Oliveira, Monise Helen Masuchi, School of Chemical Engineering, University of Campinas, Campinas, Brazil)
pp. 49-84

pp. 85-96

pp. 97-104

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