ABSTRACT
I. Introduction 419
II. Functional Properties of Interest in Food 420
III. Emulsification 423 A. Formation of emulsions 425 B. Influence of surfactants on emulsion formation 428 C. Emulsion stability 431 D. Emulsion breakup 436
IV. Food-Related Uses of Surfactants 439 A. Some food-related applications of food surfactants 441
V. Conclusion 444
References 444
I. INTRODUCTION Modern man's food is certainly different from the food that was prepared and consumed since time immemorial. There are several reasons for this change. One major cause is the tremendous shift in the ratio of rural to urban population that started to take place with the onset of industrialization in the early 19th century and culminated about a hundred years later. This process is still going on in the Third World. Industrialization also resulted in an increased employment of women, who no longer were able to spend much of their time preparing food for
the entire family. A need for pre-prepared food products was artificially created, and an ever-growing and developing food industry was the direct consequence.
