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 integral to the formulations of bakery, confectionery, and chocolate products. They serve as blending and emulsifying agents, enhance the action of shortening, stabilize batters, improve aeration or creaming texture, extend shelf life, control fat crystallization and fat bloom, and moderate polymorphic transformation. There is no comprehensive book on the use of emulsifiers in bakery, confectionery, and chocolate products in the food industry. Emulsifiers and Surfactants in Bakery and Confectionery Products 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 integral part to the formulations of bakery, confectionery, and chocolate products Discusses international standards and legislation governing the application and labeling of emulsifiers and surfactants