Emulsifiers in Food Technology [Book]

By A Mystery Man Writer

Description

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.

In recent years, clean label has become a trendy term in the food industry, spurring innovations in food product development. While the concept of clean label is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients.