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Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein.
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In summary, this book is a good introduction to the potential of emulsifiers in food technology and should be a useful reference source for scientists, technologists and ingredients suppliers wishing to familiarise themselves with, or update their knowledge of, currently permitted food emulsifiers (chemistry world, 2005)
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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.
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Each chapter in this volume considers one of the main chemical groups of food.
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Sometimes even the most seasoned chef can have trouble getting their sauces to emulsify!
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