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Chapter 3: Formulation of Emulsions

Wahlgren, M LU ; Bergenståhl, Björn LU ; Nilsson, Lars LU and Rayner, M LU (2015) In Engineering Aspects of Food Emulsification and Homogenization p.51-100
Abstract (Swedish)
In this chapter we describe some of the main concerns when it comes to formulating emulsions. This includes choice of ingredients, such as emulsifiers, oils, preservatives, and thickener. This is done with a focus on how these ingredients can give the wanted properties of the emulsions, such as texture, flavour, nutrition and stability. Commonly encountered thickeners and emulsifiers are described, and methods to characterize emulsion and ingredient key properties are discussed.
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author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Engineering Aspects of Food Emulsification and Homogenization
editor
Rayner, Marilyn and Dejmek, Petr
pages
51 - 100
publisher
CRCpress Taylor Ftancis group London
ISBN
978-1-4665-8043-5
DOI
doi:10.1201/b18436-5
language
Swedish
LU publication?
yes
id
7b8a9905-f637-4dbc-bdd6-f503263424ed
date added to LUP
2016-04-15 19:38:47
date last changed
2016-07-05 14:56:14
@misc{7b8a9905-f637-4dbc-bdd6-f503263424ed,
  abstract     = {In this chapter we describe some of the main concerns when it comes to formulating emulsions. This includes choice of ingredients, such as emulsifiers, oils, preservatives, and thickener. This is done with a focus on how these ingredients can give the wanted properties of the emulsions, such as texture, flavour, nutrition and stability. Commonly encountered thickeners and emulsifiers are described, and methods to characterize emulsion and ingredient key properties are discussed.},
  author       = {Wahlgren, M and Bergenståhl, Björn and Nilsson, Lars and Rayner, M},
  editor       = {Rayner, Marilyn and Dejmek, Petr},
  isbn         = {978-1-4665-8043-5},
  language     = {swe},
  pages        = {51--100},
  publisher    = {ARRAY(0x88b4ed8)},
  series       = {Engineering Aspects of Food Emulsification and Homogenization},
  title        = {Chapter 3: Formulation of Emulsions},
  url          = {http://dx.doi.org/doi:10.1201/b18436-5},
  year         = {2015},
}