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.
TASCHEN Books: Modernist Cuisine. El arte y la ciencia de la cocina
Why Say No to Emulsifiers? - Virtual Beauty Corporation
Dawn Harris Sherling Review — The Linden Review
PDF) Emulsifiers in Food Technology
Food Additives and Sweeteners Technology Book at best price in New
New Trends in Natural Emulsifiers and Emulsion Technology for the
In recent years, clean label has become a trendy term in the food industry, spurring innovations in food product development. While the concept of clean label is relatively new, without any legal definition, it has a high market appearance and industrial relevance. Consumer demands are leading food and beverage manufacturers toward removing synthetic additives (e.g., emulsifiers) and incorporating natural ingredients.
The Age of Clean Label Foods [Book]
PDF] New Trends in Natural Emulsifiers and Emulsion Technology for
FS 001, What Is An Emulsion? A Cook's Guide.
Alimentary Pharmacology & Therapeutics
From Food Emulsifiers to Polymer Additives – The Renewable