Emulsifiers

  • B. S. Kamel

Abstract

Food product development has come a long way and the food industries have long since been able to provide the consuming public with products that have been well preserved and are safe. Present-day consumers, at their convenience and discretion, will be able to purchase these products at any time they desire. These developments have not been easy to achieve and in many cases have required special processing or preservation techniques using various food additives which permit foods to be of high quality, convenient, as well as having a longer shelf-life, easier storage conditions and to be appealing to sight, touch, taste and smell. Food emulsifiers form a category of additives that have been increasingly used by the food industry for providing these qualities.

Keywords

Peanut Butter Sucrose Ester Sorbitan Monostearate Phase Inversion Temperature Sorbitan Ester 
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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Further reading

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • B. S. Kamel

There are no affiliations available

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