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Food Emulsions

Principles, Practices, and Techniques, Second Edition

By David Julian McClements

CRC Press – 2004 – 632 pages

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  • Add to CartHardback: $220.00
    978-0-8493-2023-1
    December 15th 2004

Description

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.

Contents

Context and background

Emulsion science in the food industry

General characteristics of food emulsions

Emulsion properties

Hierarchy of emulsion properties

Understanding food emulsion properties

Molecular characteristics

Introduction

Forces of nature

Origin and nature of molecular interactions

Overall intermolecular pair potential

Molecular structure and organization is determined by a balance

of interaction energies and entropy effect

Thermodynamics of mixing

Molecular conformation

Compound interactions

Computer modeling of liquid properties

Measurement of molecular characteristics

Colloidal interactions

Introduction

Colloidal interactions and droplet aggregation

Van der Waals interactions

Electrostatic interactions

Steric interactions

Depletion interactions

Hydrophobic interactions

Hydration interactions

Thermal fluctuation interactions

Nonequilibrium effects

Total interaction potential

Measurement of colloidal interactions

Prediction of colloidal interactions in food emulsions

Emulsion ingredients

Introduction

Fats and oils

Water

Emulsifiers

Texture modifiers

Other food additives

Factors influencing ingredient selection

Interfacial properties and their characterization

Introduction

General characteristics of interfaces

Adsorption of solutes to interfaces

Electrical characteristics of interfaces

Interfacial composition and its characterization

Interfacial structure

Interfacial rheology

Practical implications of interfacial phenomena

Emulsions formation

Introduction

Overview of homogenization

Flow profiles in homogenizers

Physical principles of emulsion formation

Homogenization devices

Factors that influence droplet size

Demulsification

Future developments

Emulsion stability

Introduction

Rheological properties of materials

Measurement of rheological properties

Rheological properties of emulsions

Computer simulation of emulsion rheology

Major factors influencing emulsion rheology

Future trends

Emulsion flavor

Introduction

Flavor partitioning

Flavor release

Emulsion mouthfeel

Measurement of emulsion flavor

Overview of factors influencing emulsion flavor

Concluding remarks and future directions

Appearance

Introduction

General aspects of optical properties of materials

Mathematical modeling of emulsion color

Measurement of emulsion color

Major factors influencing emulsion color

Concluding remarks and future directions

Characterization of emulsion properties

Introduction

Testing emulsifier effectiveness

Microstructure and droplet size distribution

Disperse phase volume fraction

Droplet crystallinity

Droplet charge

Droplet interactions

Food emulsions in practice

Introduction

Milk and cream

Beverage emulsions

Dressings

References

Index

Name: Food Emulsions: Principles, Practices, and Techniques, Second Edition (Hardback)CRC Press 
Description: By David Julian McClements. Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common...
Categories: Food Chemistry, Food Science & Technology