Food Emulsions: Principles, Practices, and Techniques, Third Edition, 3rd Edition (Hardback) book cover

Food Emulsions

Principles, Practices, and Techniques, Third Edition, 3rd Edition

By David Julian McClements

CRC Press

690 pages | 352 B/W Illus.

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Description

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.

See What’s New in the Third Edition:

  • New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
  • All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
  • New figures have been included, and previous ones have been redrawn

As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.

Table of Contents

Context and Background

Emulsion Science and Technology in the Food Industry

General Characteristics of Food Emulsions

Emulsion Properties

Hierarchy of Emulsion Properties

Understanding Food Emulsion Properties

Overview and Philosophy

References

Molecular Characteristics

Introduction

Forces of Nature

Origin and Nature of Molecular Interactions

Overall Intermolecular Pair Potential

Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects

Thermodynamics of Mixing

Molecular Conformation

Compound Interactions

Computer Modeling of Liquid Properties

Measurement of Molecular Characteristics

References

Colloidal Interactions

Introduction

Colloidal Interactions and Droplet Aggregation

Van der Waals Interactions

Electrostatic Interactions

Steric Interactions

Depletion Interactions

Hydrophobic Interactions

Hydration Interactions

Thermal Fluctuation Interactions

Nonequilibrium Effects

Total Interaction Potential

Measurement of Colloidal Interactions

Prediction of Colloidal Interactions in Food Emulsions

References

Emulsion Ingredients

Introduction

Fats and Oils

Water

Texture Modifiers

Other Food Additives

Factors Influencing Ingredient Selection

References

Interfacial Properties and Their Characterization

Introduction

General Characteristics of Interfaces

Adsorption of Solutes to Interfaces

Interfacial Composition and Its Characterization

Interfacial Structure

Interfacial Tension and Its Measurement

Interfacial Rheology and Its Measurement

Chemical and Biochemical Properties of Interfaces

Practical Implications of Interfacial Phenomena

References

Emulsion Formation

Introduction

Overview of Emulsion Formation

Flow Profiles in Homogenizers

Physical Principles of Emulsion Formation

Homogenization Devices

Factors Influencing Droplet Size

Low-Energy Homogenization Methods

Demulsification

Future Developments

References

Emulsion Stability

Introduction

Thermodynamic and Kinetic Stability of Emulsions

Gravitational Separation

Droplet Aggregation: General Features

Coalescence

Partial Coalescence

Ostwald Ripening

Chemical and Biochemical Stability

References

Emulsion Rheology

Introduction

Rheological Properties of Materials

Measurement of Rheological Properties

Computer Simulation of Emulsion Rheology

Major Factors Influencing Emulsion Rheology

Concluding Remarks and Future Directions

References

Emulsion Flavor

Introduction

Flavor Partitioning

Flavor Release

Emulsion Mouthfeel and Oral Processing

Measurement of Emulsion Flavor

Concluding Remarks and Future Directions

References

Appearance

Introduction

General Aspects of Optical Properties of Materials

Mathematical Modeling of Emulsion Color

Measurement of Emulsion Color

Major Factors Influencing Emulsion Color

Concluding Remarks and Future Directions

References

Gastrointestinal Fate of Emulsions

Introduction

Overview of Emulsion Passage through the GIT

Potential Changes in Emulsion Characteristics

Reasons for Controlling Gastrointestinal Fate of Emulsions

Conclusions and Future Directions

References

Food Emulsions in Practice

Introduction

Milk and Cream

Beverage Emulsions

Dressings

References

Emulsion-Based Delivery Systems

Introduction

Emulsions and Nanoemulsions

Multiple Emulsions

Multilayer Emulsions

Solid Lipid Particles

Filled Hydrogel Particles

Microclusters

Miscellaneous Systems

Summary

References

Characterization of Emulsion Properties

Introduction

Testing Emulsifier Effectiveness

Microstructure and Droplet Size Distribution

Disperse Phase Volume Fraction

Droplet Crystallinity

Droplet Charge

Droplet Interactions

Summary

References

Index

About the Author

David Julian McClements is a professor in the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, particularly the development of food-based structured delivery systems for bioactive components. Dr. McClements received his Ph.D. in Food Science (1989) from the University of Leeds. He then did post-doctoral research at the University of Leeds, University of California, Davis, and University College Cork. His research has been funded by grants from the U. S. Department of Agriculture, National Aeronautics and Space Administration (NASA), National Science Foundation, U.S. Department of Commerce, and the food industry. He is a member of the editorial boards of a number of journals, and has organized workshops, symposia, and conferences in the fields of food colloids, food emulsions, and delivery systems.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science