ABSTRACT
CONTENTS Introduction ..................................................................................... 390 Chemistry of Food Emulsifiers ...................................................... 391
Monoglycerides and Their Derivatives ............................... 391 Organic Acid Esters of Monoglycerides ......................... 391
Fatty Acid Esters of Polyols or Lactic Acid......................... 393 Interfacial Interactions in Emulsions and Foams ......................... 396
Emulsification and Emulsion Stability ................................ 396 Competitive Adsorption and Destabilization of
Whippable Emulsions ...................................................... 396 Cooperative Adsorption and Emulsion Stability ................ 405 Interactions of Emulsifiers with Wheat Flour Proteins in
Bread Dough ..................................................................... 407 Emulsifier-Water Interactions: Effects on Food Texture
and Volume ............................................................................ 409 Liquid Crystalline Phases ..................................................... 409 Emulsifier-Water Gel Phases in Aerated Foods .................. 412
Emulsifier-Starch Interactions ........................................................ 412 Crumb Softening Effects in Wheat Bread ............................ 412 Texture of Cereals and Other Starch-Based Foods ............. 413
Effects of Emulsifiers on Fat Crystallization ................................ 415 Antibloom Effects in Chocolate and Chocolate Coatings .. 415 Crystal Transformation in Margarine and Low-Fat
Spreads .............................................................................. 415 Emulsifier Interactions in Miscellaneous Products ....................... 418 References ........................................................................................ 419
Food produced on an industrial scale is a considerable part of our daily diet, and industrial food production requires surface-active lipids (emulsifiers, surfactants) as processing aids to facilitate uniform quality and ensure long shelf life of the finished products. Foods are very complex colloidal systems that may undergo changes during storage, resulting in deteriorating quality and changes in appearance or texture, and loss of flavor characteristics. The function of emulsifiers and other polar lipids is to increase colloidal stability and provide good texture and long shelf life.
