Food Emulsifiers and Stabilizers - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 205

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Food Emulsifiers
and Stabilizers

N. Garti

TABLE OF CONTENTS

Introduction
Emulsions
Emulsion Formation
Emulsion Stability
Electrostatic Stabilization-DLVO Theory
Steric Stabilization
Liquid-Crystalline Phases and Emulsion Stability
Particle Stabilization-Mechanical Stabilization

Emulsifiers
Hydrophile-Lipophile Balance (HLB) of Emulsifiers
Classification of Emulsifiers
Natural Emulsifiers
Soybean Lecithins
Emulsifier in Foam Emulsions
Solubilization Applications
Sol Dispersing Power
Foaming and Defoaming Activity
Other Sources of Lecithin
Cottonseed Lecithins
Corn Lecithin
Other Potential Sources of Lecithin
Natural Emulsifiers in Eggs
Natural Emulsifiers in Milk
Phospholipids as Liposomes in Foods
Water Retention
Flavor Retention
Protection Against Inactivation
Synthetic Emulsifiers
Mono- and Diglycerides of Fatty Acids
Monoglyceride Derivatives
Ethoxylated Monoglycerides
Succinylated Monoglycerides
Diacetyl Tartaric Ester of MG (DATAE)