Emulsifiers

This volume presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. To make technical topics accessible to a broader audience, Emulsifiers provides easy-to-use tables and illustrations, as well as definitions of key terms. The broad scope encompasses emulsions and foams, molecular organization and structure of food emulsifiers, milk and dairy emulsions, and beverages.Stauffer, Clyde E. is the author of 'Emulsifiers' with ISBN 9781891127021 and ISBN 1891127020.