Emulsifiers and Surfactants in Bakery Confectionery Products: Functionality Applications

There is no comprehensive book on using emulsifiers in bakery, confectionery, and chocolate products in the food industry. This book enables engineers to apply appropriate strategies and achieve the desired properties in bakery, confectionery, and chocolate products through emulsifier and surfactant applications. Emulsifiers and surfactants, as multifunctional food additives, are considered an integral part of the formulations of bakery, confectionery, and chocolate products to assist in blending and emulsifying ingredients, enhance the action of the shortening, batter stabilization, improve aeration or creaming texture, extend the shelf-life extension, control fat crystallization, and fat bloom, and moderate the polymorphic transformation. There is no comprehensive book on using emulsifiers in bakery, confectionery, and chocolate products in the food industry. This book enables engineers to apply appropriate strategies and achieve the desired properties in bakery, confectionery, and chocolate products through emulsifier and surfactant applications. Key Features: Presents emulsifier and surfactant applications for bakery, confectionery, and chocolate products Explains how emulsifiers and surfactants are an integral part of the formulations of bakery, confectionery, and chocolate products Discusses international standards and legislation for application and labelling of emulsifiers and surfactants

Pagina's: 200, Editie: Eerste editie, Hardcover, CRC Press