Emulsifiers in Food Technology [Book]

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein.

Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics.

The Chemistry of Food Additives and Preservatives [Book]

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