Food Emulsifiers and Their Applications : Second Edition

Chapter 1 Overview of Food Emulsifi ers .................................................. 1 Gerard L. Hasenhuettl 1.1 Introduction ...................................................................... 1 1.2 Emulsifiers as Food Additives ......................................... 2 1.3 Emulsifier Structure ......................................................... 4 1.4 Surface Active Hydrocolloids .......................................... 7 1.5 Emulsifier Functionality .................................................. 7 Chapter 2 Synthesis and Commercial Preparation of Food Emulsifi ers ................................................................... 11 Gerard L. Hasenhuettl 2.1 Functional Group Design Principles ................................ 11 2.2 Mono- and Diacylglycerols (Mono- and Diglycerides) ................................................ 14 2.3 Propylene Glycol Esters of Fatty Acids ........................... 16 2.4 Polyglycerol Esters of Fatty Acids .................................. 17 2.5 Sorbitan Monostearate and Tristearate ............................ 18 2.6 Sucrose Esters .................................................................. 19 2.7 Sodium and Calcium Stearoyl Lactylate ......................... 21 2.8 Derivatives of Monoacylglycerols ................................... 21 2.9 Polyoxyethylene Derivatives ........................................... 25 2.10 Modification of Naturally Occurring Species .................. 26 2.11 Commercial Preparation of Food Surfactants .................. 30 Chapter 3 Analysis of Food Emulsifi ers .................................................... 39 Gerard L. Hasenhuettl 3.1 Thin Layer and Column Chromatography ....................... 40 3.2 Wet Chemical Analysis .................................................... 41 3.3 Measurement of Physical Properties ............................... 48 3.4 Instrumental Methods of Analysis ................................... 50 3.5 Setting Specifications ...................................................... 57 ix Chapter 4 Emulsifi er-Carbohydrate Interactions.................................... 63 Gerard L. Hasenhuettl 4.1 Interactions with Simple Saccharides ................................ 63 4.2 Starch/Surfactant Complexes ............................................. 64 4.3 Effect of External Lipids on Starch Properties .................. 65 4.4 Lipid Adjunct and Surfactant Properties ........................... 74 4.5 Physical Properties of Starch/Surfactant Complexes ......... 76 4.6 Surfactant/Hydrocolloid Interactions ................................. 81 4.7 Summary ............................................................................ 83 Chapter 5 Protein/Emulsifi er Interactions ............................................... 89 Tommy Nylander, Thomas Arnebrant, Martin Bos, and Peter Wilde 5.1 Introduction ........................................................................ 89 5.2 Properties of Proteins and Emulsifiers............................... 90 5.3 Protein/Emulsifier Interaction in Solution ......................... 97 5.4 Interaction between Protein and Surfactants or Polar Lipids at Interfaces .............................................. 114 5.5 Applications ....................................................................... 144 5.6 Conclusion ......................................................................... 156 Chapter 6 Physicochemical Aspects of an Emulsifi er Functionality ............................................................................. 173 Björn Bergenståhl 6.1 Introduction ........................................................................ 173 6.2 Surface Activity ................................................................. 173 6.3 Solution Properties of Emulsifiers ..................................... 175 6.4 The Use of Phase Diagrams to Understand Emulsifier Properties ......................................................... 177 6.5 Examples of the Relation between Phase Diagrams and Emulsion Stability ...................................................... 179 6.6 Some Ways to Classify Emulsifiers ................................... 185 6.7 The Emulsifier Surface ...................................................... 190 Chapter 7 Emulsifi ers in Dairy Products and Dairy Substitutes............ 195 Stephen R. Euston 7.1 Introduction ........................................................................ 195 7.2 Ice Cream ........................................................................... 196 7.3 Whipped Cream and Whipping Cream .............................. 204 7.4 Whipped Toppings ............................................................. 207 7.5 Cream Liqueurs ................................................................. 210 7.6 Creams and Coffee Whiteners ........................................... 213 x Contents 7.7 Cheese, Processed Cheese and Cheese Products ........... 215 7.8 Recombined, Concentrated, and Evaporated Milks and Dairy Protein-Based Emulsions .............................. 219 7.9 Other Dairy Applications of Emulsifiers ....................... 223 7.10 Summary ........................................................................ 224 Chapter 8 Emulsifi ers in Infant Nutritional Products ........................... 233 Séamus L. McSweeney 8.1 Introduction .................................................................... 233 8.2 Types of Infant Nutritional Products ............................. 233 8.3 Emulsion Formation and Stabilisation ........................... 235 8.4 Emulsifying Ingredients in Infant Nutritional Products ....................................................... 238 8.5 Stabilising Agents Used in Infant Nutritional Products ....................................................... 241 8.6 Emulsifier Functionality in Infant Nutritional Products ....................................................... 241 8.7 Summary ........................................................................ 255 Chapter 9 Applications of Emulsifi ers in Baked Foods ......................... 263 Frank Orthoefer 9.1 Introduction .................................................................... 263 9.2 History of Bakery Emulsifiers ....................................... 263 9.3 Definition of Emulsifiers ............................................... 264 9.4 Emulsifier Function in Baked Goods ............................. 265 9.5 Role of the Shortening ................................................... 267 9.6 Role of the Emulsifier .................................................... 268 9.7 Emulsifier Interaction with Bakery Components .......... 272 9.8 Applications in Baked Goods ........................................ 276 9.9 Summary ........................................................................ 283 Chapter 10 Emulsifi ers in Confectionery ................................................. 285 Mark Weyland and Richard Hartel 10.1 Introduction .................................................................... 285 10.2 Emulsifiers in Chocolate and Compound Coatings ......................................................................... 286 10.3 Anti-Bloom Agents in Chocolate and Compound Coatings ......................................................................... 295 10.4 Other Emulsifiers Used in Coatings .............................. 298 10.5 Emulsifiers in Non-Chocolate Confectionery ................ 299 10.6 Chewing Gum ................................................................ 300 10.7 Processing Aids ............................................................. 303 10.8 Summary ........................................................................ 304 Contents xi Chapter 11 Margarines and Spreads ........................................................ 307 Niall Young and Paul Wassell 11.1 Introduction .................................................................. 307 11.2 The Rise of Margarine ................................................. 308 11.3 Terms and Terminology ............................................... 309 11.4 Building Blocks and Structure ..................................... 310 11.5 Emulsifiers ................................................................... 317 11.6 Industrial Cake and Cream Margarine ......................... 318 11.7 Puff Pastry Margarine .................................................. 320 11.8 Industrial Fillings ......................................................... 321 11.9 Reduced- Low-Fat Spreads .......................................... 321 11.10 Product Spoilage .......................................................... 323 11.11 Summary ...................................................................... 325 Chapter 12 Application of Emulsifi ers to Reduce Fat and Enhance Nutritional Quality .......................................... 327 Matt Golding and Eddie Pelan 12.1 Introduction .................................................................. 327 12.2 Homogenised Dairy and Non-Dairy Whipping Creams ........................................................ 328 12.3 Reduced and Low Fat Ice Cream ................................. 333 12.4 Zero Fat Ice Cream ...................................................... 339 12.5 Margarine ..................................................................... 341 Chapter 13 Guidelines for Processing Emulsion-Based Foods ............... 349 Ganesan Narsimhan and Zebin Wang 13.1 Introduction .................................................................. 349 13.2 Emulsification Equipment ........................................... 350 13.3 Droplet Phenomena ..................................................... 354 13.4 Example of Emulsion Based Food Products................ 387 13.5 Guidelines for Selection of Food Emulsifiers .............. 389 Chapter 14 Forecasting the Future of Food Emulsifi ers ......................... 395 Gerard L. Hasenhuettl 14.1 Globalization of the Food Industry .............................. 395 14.2 Nutritionally Driven Changes in Foods ....................... 396 14.3 Advances in Science and Technology.......................... 398 14.4 Design, Synthesis, and Commercial Preparation ......... 400 14.5 Applications at the Frontiers ........................................ 400 Index ................................................................................................................ 403