EMULSIFIERS IN FOOD TECHNOLOGY

Informationen zum Autor Viggo Norn is Managing Director of Nexus A/S, a company which provides R&D, analytical and legislation-related services to Palsgaard A/S, a global food ingredients company. He is based in Juelsminde, Denmark. Klappentext Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel. Zusammenfassung Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Inhaltsverzeichnis Contributors xiii Preface to the Second Edition xv 1 Introduction to Food Emulsifiers and Colloidal System 1 Viggo Norn 1.1 Introduction 1 1.2 Food emulsifiers 6 References 18 2 Lecithins 21 Hanns-Georg Bueschelberger, Susanne Tirok, Ilona Stoffels and Arnulf Schoeppe 2.1 Introduction to lecithins and phospholipids 22 2.1.1 Some history 22 2.1.2 Phospholipids 22 2.1.3 Occurrence of phospholipids 24 2.2 Production of lecithins 25 2.2.1 Vegetable lecithin 26 2.2.2 Animal lecithins 27 2.3 Further processing of lecithins 27 2.3.1 Standardization 27 2.3.2 Modifications of lecithins 27 2.3.3 Solvent extraction 30 2.4 Quality aspects of lecithins 33 2.4.1 Acetone-insoluble matter (AI) 34 2.4.2 Toluene-insoluble (TI) 34 2.4.3 Acid value (AV) 34 2.4.4 Peroxide value (PV) 34 2.4.5 Water content (H 2 O) 35 2.5 Physico-chemical aspects of lecithins 35 2.5.1 Solubility in organic solvents 35 2.5.2 Behaviour in water 35 2.5.3 Melting points 36 2.5.4 Surface activity 36 2.5.5 Lecithins and the HLB system 37 2.6 Applications of lecithins in the food industry 38 2.6.1 Lecithin in chocolate, coatings and confectioneries 39 2.6.2 Lecithins in the baking industry 45 2.6.3 Instant technology 50 2.6.4 Emulsions 53 2.6.5 Other applications 58 2.7 Market outlook 59 Acknowledgement 60 References 60 3 Ammonium Phosphatides 61 Viggo Norn 3.1 Introduction 61 3.2 Production of ammonium phosphatides 62 3.3 Physical and chemical properties of ammonium phosphatides 65 3.4 Food applications of ammonium pho...

Inhaltsverzeichnis

Contributors xiii
 
Preface to the Second Edition xv
 
1 Introduction to Food Emulsifiers and Colloidal System 1
Viggo Norn
 
1.1 Introduction 1
 
1.2 Food emulsifiers 6
 
References 18
 
2 Lecithins 21
Hanns-Georg Bueschelberger, Susanne Tirok, Ilona Stoffels and Arnulf Schoeppe
 
2.1 Introduction to lecithins and phospholipids 22
 
2.1.1 Some history 22
 
2.1.2 Phospholipids 22
 
2.1.3 Occurrence of phospholipids 24
 
2.2 Production of lecithins 25
 
2.2.1 Vegetable lecithin 26
 
2.2.2 Animal lecithins 27
 
2.3 Further processing of lecithins 27
 
2.3.1 Standardization 27
 
2.3.2 Modifications of lecithins 27
 
2.3.3 Solvent extraction 30
 
2.4 Quality aspects of lecithins 33
 
2.4.1 Acetone-insoluble matter (AI) 34
 
2.4.2 Toluene-insoluble (TI) 34
 
2.4.3 Acid value (AV) 34
 
2.4.4 Peroxide value (PV) 34
 
2.4.5 Water content (H2O) 35
 
2.5 Physico-chemical aspects of lecithins 35
 
2.5.1 Solubility in organic solvents 35
 
2.5.2 Behaviour in water 35
 
2.5.3 Melting points 36
 
2.5.4 Surface activity 36
 
2.5.5 Lecithins and the HLB system 37
 
2.6 Applications of lecithins in the food industry 38
 
2.6.1 Lecithin in chocolate, coatings and confectioneries 39
 
2.6.2 Lecithins in the baking industry 45
 
2.6.3 Instant technology 50
 
2.6.4 Emulsions 53
 
2.6.5 Other applications 58
 
2.7 Market outlook 59
 
Acknowledgement 60
 
References 60
 
3 Ammonium Phosphatides 61
Viggo Norn
 
3.1 Introduction 61
 
3.2 Production of ammonium phosphatides 62
 
3.3 Physical and chemical properties of ammonium phosphatides 65
 
3.4 Food applications of ammonium phosphatides 65
 
3.5 Other food applications 71
 
3.6 Summary 71
 
References 72
 
4 Mono- and Diglycerides 73
Hans Moonen and Henny Bas
 
4.1 Introduction 73
 
4.2 The Products 74
 
4.2.1 Production of monoglycerides 74
 
4.2.2 Molecular distillation 75
 
4.2.3 Chemical and physical properties 75
 
4.2.4 HLB value 76
 
4.2.5 Addition of antioxidants 76
 
4.2.6 Legal considerations 77
 
4.2.7 Behaviour of monoglycerides in the presence of water 77
 
4.2.8 Nutritional value 79
 
4.3 Applications 79
 
4.3.1 Cakes 82
 
4.3.2 Margarines and spreads 85
 
4.3.3 Ice cream 86
 
Acknowledgements 90
 
References 90
 
5 Acid Esters of Mono- and Diglycerides 93
Rolf Gaupp and Wolfgang Adams
 
5.1 E472a (ACETEM) 93
 
5.1.1 Chemical properties of ACETEM 94
 
5.1.2 Manufacturing of ACETEM 96
 
5.1.3 Appearance and physical properties 97
 
5.1.4 Solubility 97
 
5.1.5 Phase behaviour 100
 
5.1.6 Surface-active properties 100
 
5.1.7 Special properties of ACETEM 100
 
5.1.8 Safety 101
 
5.1.9 Typical applications in food 101
 
5.1.10 Non-food applications 102
 
5.2 E472b (LACTEM) 102
 
5.2.1 Chemical properties of LACTEM 102
 
5.2.2 Manufacturing of LACTEM 105
 
5.2.3 Appearance and physical properties 106
 
5.2.4 Solubility 106
 
5.2.5 Phase behaviour 106
 
5.2.6 Surface activity 106
 
5.2.7 Special properties of LACTEM 106
 
5.2.8 Safety in use 108
 
5.2.9 Typical applications in food 108
 
5.3 E472c (CITREM) 108
 
5.3.1 Chemical properties

Produktdetails

• Autoren: V Norn, Viggo Norn, Norn Viggo
• Mitarbeit: Vigg Norn (Herausgeber), Viggo Norn (Herausgeber), Norn Viggo (Herausgeber)
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 28.06.2013
• EAN: 9780470670637
• ISBN: 978-0-470-67063-7
• Seiten: 320
• Serie: Wiley-Blackwell
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung; Lebensmittelchemie, Emulgator, Zusatzstoffe, ingredients, Food chemistry, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie