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.
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Further reading
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Kamel, B.S. (1991). Emulsifiers. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_8
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_8
Publisher Name: Springer, Boston, MA
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