By Gerard L. Hasenhuettl, Richard W Hartel
The enhanced moment version of meals Emulsifiers and their purposes integrates theoretical heritage with sensible orientation and serves as a hugely major reference at the purposes of emulsifiers in foodstuff structures. It bargains practitioners an outline of the manufacture, research, actual homes, interactions and functions of emulsifiers utilized in processed nutrition. The publication is written for nutrition technologists in addition to R&D and product improvement personnel.
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The method was applied to soy and egg lecithins. Detection of phospholipids may be accomplished by conventional nonselective stains, such as sulfuric acid. , 1986). , 1990). Monoglycerides can be further derivatized with organic acids to produce new emulsifiers with unique functionalities (see Chapter 2 for synthesis). , 1976; Jodlbauer, 1981). These methods deal with the complexity of separating derivatives from unreacted monoglycerides. In some cases, synthesized authentic standards were used to confirm identification of the spots.
This topic has been reviewed by several authors (Kroeller, 1966, 1968; Gernert, 1968; Amano, 1979). Professional organizations, such as the Association of Official Analytical Chemists (AOAC), the American Oil Chemists' Society (AOCS), International Union of Pure & Applied Chemistry (IUPAC), Leatherhead Food Research Association, and the National Academy of Sciences (Food Chemicals Codex), have compiled lists of official methods that are used for fats, oils, and emulsifiers (Cunniff, 1995; Firestone, 1990; Paquot and Hauffen, 1987; Slack, 1987; Taylor, 1996).
1956). S. Patent 2,744,825, May 8. , eta!. (1956). S. Patent 2,733,252, January 31. , eta!. (1974). S. Patent 3,792,041, February 12. THREE Analysis of Food Emulsifiers Gerard L. 1 Introduction Analytical methods for food emulsifiers are closely associated with or derived from methods commonly used for fats and oils (Sonntag, 1982; Karleskind, 1996). Test methods are of several types and are carried out for a variety of reasons. Analysis ensures that the composition of the emulsifier is correct and that it has not seriously degraded during processing.