Food emulsions : principles, practices, and techniques
著者
書誌事項
Food emulsions : principles, practices, and techniques
（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）
CRC Press, c2005
2nd ed
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注記
Includes bibliographical references (p. 545-595) and index
内容説明・目次
内容説明
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.
目次
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
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