© 1997

Food Emulsifiers and Their Applications

  • Gerard L. Hasenhuettl
  • Richard W. Hartel

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Gerard L. Hasenhuettl
    Pages 1-9
  3. Gerard L. Hasenhuettl
    Pages 39-66
  4. Lynn B. Deffenbaugh
    Pages 67-94
  5. Martin Bos, Tommy Nylander, Thomas Arnebrant, David C. Clark
    Pages 95-146
  6. Björn Bergenståhl
    Pages 147-172
  7. Stephen R. Euston
    Pages 173-210
  8. Frank T. Orthoefer
    Pages 211-234
  9. Mark Weyland
    Pages 235-254
  10. Eric Flack
    Pages 255-280
  11. Gerard L. Hasenhuettl
    Pages 281-286
  12. Back Matter
    Pages 287-302

About this book


Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil­ ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de­ velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda­ mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com­ plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.


carbohydrate development food protein synthesis

Editors and affiliations

  • Gerard L. Hasenhuettl
    • 1
  • Richard W. Hartel
    • 2
  1. 1.Kraft Foods, Inc.GlenviewUSA
  2. 2.University of WisconsinUSA

Bibliographic information

  • Book Title Food Emulsifiers and Their Applications
  • Authors Richard W Hartel
    Gerard L. Hasenhuettl
  • DOI
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-412-07621-3
  • Softcover ISBN 978-1-4757-2664-0
  • eBook ISBN 978-1-4757-2662-6
  • Edition Number 1
  • Number of Pages XVII, 302
  • Number of Illustrations 43 b/w illustrations, 0 illustrations in colour
  • Topics Food Science
    Physical Chemistry
  • Buy this book on publisher's site