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Formulation of emulsions
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- Wahlgren, Marie (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Bergenståhl, BjÖrn (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Nilsson, Lars (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Rayner, Marilyn (editor)
- Dejmek, Petr (editor)
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- (creator_code:org_t)
- 2015-04-24
- 2015
- English 50 s.
- In: Engineering Aspects of Food Emulsification and Homogenization. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 51-100
- Book chapter (peer-reviewed)
Abstract
Subject headings
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- In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
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- ENGINEERING AND TECHNOLOGY
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