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Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.

See What's New in the Third Edition:

New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions New figures have been included, and previous ones have been redrawn

As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.

Innehållsförteckning levererad av Syndetics

• Context and Background
• Emulsion Science and Technology in the Food Industry
• General Characteristics of Food Emulsions
• Emulsion Properties
• Hierarchy of Emulsion Properties
• Understanding Food Emulsion Properties
• Overview and Philosophy
• References
• 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 Effects
• Thermodynamics of Mixing
• Molecular Conformation
• Compound Interactions
• Computer Modeling of Liquid Properties
• Measurement of Molecular Characteristics
• References
• 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
• References
• Emulsion Ingredients
• Introduction
• Fats and Oils
• Water
• Texture Modifiers
• Other Food Additives
• Factors Influencing Ingredient Selection
• References
• Interfacial Properties and Their Characterization
• Introduction
• General Characteristics of Interfaces
• Adsorption of Solutes to Interfaces
• Interfacial Composition and Its Characterization
• Interfacial Structure
• Interfacial Tension and Its Measurement
• Interfacial Rheology and Its Measurement
• Chemical and Biochemical Properties of Interfaces
• Practical Implications of Interfacial Phenomena
• References
• Emulsion Formation
• Introduction
• Overview of Emulsion Formation
• Flow Profiles in Homogenizers
• Physical Principles of Emulsion Formation
• Homogenization Devices
• Factors Influencing Droplet Size
• Low-Energy Homogenization Methods
• Demulsification
• Future Developments
• References
• Emulsion Stability
• Introduction
• Thermodynamic and Kinetic Stability of Emulsions
• Gravitational Separation
• Droplet Aggregation: General Features
• Coalescence
• Partial Coalescence
• Ostwald Ripening
• Chemical and Biochemical Stability
• References
• Emulsion Rheology
• Introduction
• Rheological Properties of Materials
• Measurement of Rheological Properties
• Computer Simulation of Emulsion Rheology
• Major Factors Influencing Emulsion Rheology
• Concluding Remarks and Future Directions
• References
• Emulsion Flavor
• Introduction
• Flavor Partitioning
• Flavor Release
• Emulsion Mouthfeel and Oral Processing
• Measurement of Emulsion Flavor
• Concluding Remarks and Future Directions
• References
• 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
• References
• Gastrointestinal Fate of Emulsions
• Introduction
• Overview of Emulsion Passage through the GIT
• Potential Changes in Emulsion Characteristics
• Reasons for Controlling Gastrointestinal Fate of Emulsions
• Conclusions and Future Directions
• References
• Food Emulsions in Practice
• Introduction
• Milk and Cream
• Beverage Emulsions
• Dressings
• References
• Emulsion-Based Delivery Systems
• Introduction
• Emulsions and Nanoemulsions
• Multiple Emulsions
• Multilayer Emulsions
• Solid Lipid Particles
• Filled Hydrogel Particles
• Microclusters
• Miscellaneous Systems
• Summary
• References
• Characterization of Emulsion Properties
• Introduction
• Testing Emulsifier Effectiveness
• Microstructure and Droplet Size Distribution
• Disperse Phase Volume Fraction
• Droplet Crystallinity
• Droplet Charge
• Droplet Interactions
• Summary
• References
• Index