Synthesis and Composition of Food-Grade Emulsifiers

  • R. J. Zielinski

Abstract

There are a number of families of food-grade emulsifiers, which may be classified as
  • Mono- and diglycerides

  • Propylene glycol monoesters

  • Lactylated esters

  • Polyglycerol esters

  • Sorbitan esters

  • Ethoxylated esters

  • Succinylated esters

  • Fruit acid esters

  • Acetylated mono- and diglycerides

  • Phosphated mono- and diglycerides

  • Sucrose esters

In this chapter the general methods of preparing these food-grade emulsifiers and some of the characteristics of each group of esters will be discussed.

Keywords

Propylene Glycol Succinic Anhydride Sucrose Ester Free Glycerine Food Emulsifier 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • R. J. Zielinski

There are no affiliations available

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