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Title Emulsifiers : properties, functions, and applications / Adrienne Fitzgerald, editor.

Publication Info. Hauppauge, New York : Nova Science Publishers, Inc., 2015.

Item Status

Description 1 online resource.
Physical Medium polychrome
Description text file
Series Chemistry Research and Applications
Chemistry research and applications series.
Bibliography Includes bibliographical references and index.
Contents EMULSIFIERS PROPERTIES, FUNCTIONS AND APPLICATIONS ; EMULSIFIERS PROPERTIES, FUNCTIONS AND APPLICATIONS ; Library of Congress Cataloging-in-Publication Data; CONTENTS ; PREFACE ; Chapter 1 SURFACTANT AND ANTIOXIDANT PROPERTIES OF FATTY ACID ESTERS SYNTHESIZED THROUGH LIPASE-CATALYZED CONDENSATION WITH VARIOUS HYDROPHILIC COMPOUNDS ; ABSTRACT ; 1. INTRODUCTION; 2. CONTINUOUS PRODUCTION OF FATTY ACID ESTERS WITH MANNOSE BY IMMOBILIZED LIPASE AND THEIR SURFACTANT PROPERTIES ; 3. ANTIMICROBIAL ACTIVITY OF FATTY ACID ESTERS WITH HEXOSE AGAINST GRAM-POSITIVE BACILLI.
4. SUPPRESSIVE ABILITY OF FATTY ACID ESTERS WITH VARIOUS HYDROPHILIC COMPOUNDS AGAINST LIPID OXIDATION ACKNOWLEDGMENTS ; REFERENCES ; Chapter 2 THE IMPACT OF COMBINED EMULSIFIER ON CRYSTALLIZATION PROPERTIES OF NON TRANS FAT ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; Starting Materials; Plan of Experiments ; Methods ; RESULTS AND DISCUSSION ; Fatty Acid Composition ; SFC in Function of Temperature ; Crystallization Rate under Static Condition ; Rheological Properties of Crystallizing Fats ; Thermal Properties ; Consistency ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES.
Chapter 3 FOOD-GRADE COLLOIDAL PARTICLES AS EMULSIFIERS AND STABILIZERS FOR COMPLEX COLLOIDS ABSTRACT ; INTRODUCTION; FOAMED EMULSIONS STABILIZED BY METHYLCELLULOSE-TANNIC ACID (MCE-TA) COMPLEXES ; STRUCTURED EMULSIONS STABILIZED BY WAX CRYSTALS ; SURFACTANT-FREE, PH RESPONSIVE EMULSIONS ; 'AQUEOUS-ORGANIC' BIGELS STABILIZED BY HYDROPHILIC SILICA PARTICLES ; CONCLUSION; REFERENCES ; Chapter 4 LECITHIN, MODIFIED LECITHINS, POLYGLYCEROL POLYRICINOLEATE AND SORBITAN MONOSTEARATE EFFECTS IN COCOA BUTTER AND OTHER LIPID SYSTEMS ; ABSTRACT ; 1. SOYBEAN LECITHIN ; 1.1. General Aspects.
1.2. Production of Lecithin 1.2.1. Production of Modified Soybean Lecithins ; 1.2.1.1. Fractionation ; A) Fractionation by Acetone -- Separation of the Soybean Oil ; B) Fractionation by Alcohol -- Separation of Enriched Fractions of PC or PI ; C) Enzymatic Modification ; D) Chemical Modifications; 2. POLYGLYCEROL POLYRICINOLEATE (PGPR) ; 3. SORBITAN MONOESTERS ; 4. INFLUENCE OF EMULSIFIERS ON FAT CRYSTALLIZATION; Lecithins and Polyglycerol Polyricinoleate (PGPR) ; Sorbitan Monostearate ; Sorbitan Monostearate in Low-Sat Fat Systems.
5. INFLUENCE OF EMULSIFIERS ON THE RHEOLOGICAL AND TEXTURE PROPERTIES OF CHOCOLATE Lecithins and Polyglycerol Polyricinoleate (PGPR) ; Sorbitan Monostearate ; REFERENCES ; BIBLIOGRAPHY ; INDEX.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Emulsions.
Emulsions.
Lipids in human nutrition.
Lipids in human nutrition.
Fatty acids.
Fatty acids.
Genre/Form Electronic books.
Added Author Fitzgerald, Adrienne.
Other Form: Print version: Emulsifiers 9781634836883 (DLC) 2015031079 (OCoLC)918260687
ISBN 9781634837101 (electronic book)
163483710X (electronic book)
9781634836883
163483688X