Food Emulsions: Principles, Practice, and Techniques

Context and background Emulsion science in the food industry General characteristics of food emulsions Emulsion properties Hierarchy of emulsion properties Understanding food emulsion properties Molecular characteristics Introduction Forces of nature Origin and nature of molecular interactions Overall intermolecular pair potential Molecular structure and organization is determined by a balance of interaction energies and entropy effect Thermodynamics of mixing Molecular conformation Compound interactions Computer modeling of liquid properties Measurement of molecular characteristics Colloidal interactions Introduction Colloidal interactions and droplet aggregation Van der Waals interactions Electrostatic interactions Steric interactions Depletion interactions Hydrophobic interactions Hydration interactions Thermal fluctuation interactions Nonequilibrium effects Total interaction potential Measurement of colloidal interactions Prediction of colloidal interactions in food emulsions Emulsion ingredients Introduction Fats and oils Water Emulsifiers Texture modifiers Other food additives Factors influencing ingredient selection Interfacial properties and their characterization Introduction General characteristics of interfaces Adsorption of solutes to interfaces Electrical characteristics of interfaces Interfacial composition and its characterization Interfacial structure Interfacial rheology Practical implications of interfacial phenomena Emulsions formation Introduction Overview of homogenization Flow profiles in homogenizers Physical principles of emulsion formation Homogenization devices Factors that influence droplet size Demulsification Future developments Emulsion stability Introduction Rheological properties of materials Measurement of rheological properties Rheological properties of emulsions Computer simulation of emulsion rheology Major factors influencing emulsion rheology Future trends Emulsion flavor Introduction Flavor partitioning Flavor release Emulsion mouthfeel Measurement of emulsion flavor Overview of factors influencing emulsion flavor Concluding remarks and future directions Appearance Introduction General aspects of optical properties of materials Mathematical modeling of emulsion color Measurement of emulsion color Major factors influencing emulsion color Concluding remarks and future directions Characterization of emulsion properties Introduction Testing emulsifier effectiveness Microstructure and droplet size distribution Disperse phase volume fraction Droplet crystallinity Droplet charge Droplet interactions Food emulsions in practice Introduction Milk and cream Beverage emulsions Dressings References Index