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

Contributor(s): Material type: TextTextSeries: Chemistry research and applications seriesPublisher: Hauppauge, New York : Nova Science Publishers, Inc., 2015Description: 1 online resourceContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781634837101
  • 163483710X
Subject(s): Genre/Form: Additional physical formats: Print version:: EmulsifiersDDC classification:
  • 660/.294514 23
LOC classification:
  • TP156.E6 E56 2015eb
Online resources:
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.
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Includes bibliographical references and index.

Print version record.

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.

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