Abstract
In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.
Original language | English |
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Title of host publication | Engineering Aspects of Food Emulsification and Homogenization |
Editors | Marilyn Rayner, Petr Dejmek |
Publisher | CRC Press |
Pages | 51-100 |
Number of pages | 50 |
ISBN (Electronic) | 9781466580442 |
ISBN (Print) | 9781466580435 |
DOIs | |
Publication status | Published - 2015 Jan 1 |
Subject classification (UKÄ)
- Food Engineering