Emulsifiers in Food Technology by Robert J. Whitehurst

Emulsifiers in Food Technology



Download Emulsifiers in Food Technology




Emulsifiers in Food Technology Robert J. Whitehurst ebook
Publisher: Wiley-Blackwell
Page: 264
ISBN: 1405118024, 9781405118026
Format: pdf


They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion. Food Today Add oil to water and the two liquids will never mix. Innovation is the driving force behind BASF's newly expanded Food Technology & Applications Center, which officially opened this week. He/she is to report to the Managing Director- West Africa. The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin-greasing emulsions for the baking trade and for the production of low-fat spreads. Adexen Recruitment Agency is mandated by a multinational chemical company to recruit a Technical Account manager - Food technology - for its West African operations. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. BASF's food scientists and technical specialists will offer workshops and on-site product demonstrations so customers can see and taste the advantages first-hand of using performance ingredients such as Lamequick® whipping agents and Spongolit® aerating emulsifiers. However, the main On the other hand, food additives may only be authorized if [4](1)there is a technological need for their use;(2)they do not mislead the consumer;(3)they present no hazard to the health of the consumer. At least not until an emulsifier is added.