Food Emulsions

Principles, Practices, and Techniques, Second Edition

By David Julian McClements

© 2004 – CRC Press

632 pages | 280 B/W Illus.

Purchasing Options:
Hardback: 9780849320231
pub: 2004-12-15
US Dollars$231.00

About the Book

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties.

Table of Contents

Context and background

Emulsion science in the food industry

General characteristics of food emulsions

Emulsion properties

Hierarchy of emulsion properties

Understanding food emulsion properties

Molecular characteristics


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 effect

Thermodynamics of mixing

Molecular conformation

Compound interactions

Computer modeling of liquid properties

Measurement of molecular characteristics

Colloidal interactions


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

Emulsion ingredients


Fats and oils



Texture modifiers

Other food additives

Factors influencing ingredient selection

Interfacial properties and their characterization


General characteristics of interfaces

Adsorption of solutes to interfaces

Electrical characteristics of interfaces

Interfacial composition and its characterization

Interfacial structure

Interfacial rheology

Practical implications of interfacial phenomena

Emulsions formation


Overview of homogenization

Flow profiles in homogenizers

Physical principles of emulsion formation

Homogenization devices

Factors that influence droplet size


Future developments

Emulsion stability


Rheological properties of materials

Measurement of rheological properties

Rheological properties of emulsions

Computer simulation of emulsion rheology

Major factors influencing emulsion rheology

Future trends

Emulsion flavor


Flavor partitioning

Flavor release

Emulsion mouthfeel

Measurement of emulsion flavor

Overview of factors influencing emulsion flavor

Concluding remarks and future directions



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

Characterization of emulsion properties


Testing emulsifier effectiveness

Microstructure and droplet size distribution

Disperse phase volume fraction

Droplet crystallinity

Droplet charge

Droplet interactions

Food emulsions in practice


Milk and cream

Beverage emulsions




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