3rd Edition

Food Emulsions
Principles, Practices, and Techniques, Third Edition

ISBN 9781498726689
Published August 21, 2015 by CRC Press
690 Pages 352 B/W Illustrations

USD $230.00

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Book 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

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 Effects
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
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

Emulsion Formation
Overview of Emulsion Formation
Flow Profiles in Homogenizers
Physical Principles of Emulsion Formation
Homogenization Devices
Factors Influencing Droplet Size
Low-Energy Homogenization Methods
Future Developments

Emulsion Stability
Thermodynamic and Kinetic Stability of Emulsions
Gravitational Separation
Droplet Aggregation: General Features
Partial Coalescence
Ostwald Ripening
Chemical and Biochemical Stability

Emulsion Rheology
Rheological Properties of Materials
Measurement of Rheological Properties
Computer Simulation of Emulsion Rheology
Major Factors Influencing Emulsion Rheology
Concluding Remarks and Future Directions

Emulsion Flavor
Flavor Partitioning
Flavor Release
Emulsion Mouthfeel and Oral Processing
Measurement of 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

Gastrointestinal Fate of Emulsions
Overview of Emulsion Passage through the GIT
Potential Changes in Emulsion Characteristics
Reasons for Controlling Gastrointestinal Fate of Emulsions
Conclusions and Future Directions

Food Emulsions in Practice
Milk and Cream
Beverage Emulsions

Emulsion-Based Delivery Systems
Emulsions and Nanoemulsions
Multiple Emulsions
Multilayer Emulsions
Solid Lipid Particles
Filled Hydrogel Particles
Miscellaneous Systems

Characterization of Emulsion Properties
Testing Emulsifier Effectiveness
Microstructure and Droplet Size Distribution
Disperse Phase Volume Fraction
Droplet Crystallinity
Droplet Charge
Droplet Interactions

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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.