3rd Edition

Food Emulsions Principles, Practices, and Techniques, Third Edition

By David Julian McClements Copyright 2016
    714 Pages 352 B/W Illustrations
    by CRC Press

    Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource covering all areas of food emulsion formation, stability, characterization, and application, the first two editions raised the bar for references in this field. This third edition is poised to do the same.

    See What’s New in the Third Edition:

    • New chapters have been added on Emulsion-Based Delivery Systems and the Gastrointestinal Fate of Emulsions
    • All chapters have been revised and updated, including new methods of fabricating and characterizing emulsions
    • New figures have been included, and previous ones have been redrawn

    As in previous editions, the main focus of this book is on presenting the fundamental principles of emulsion science and technology that underlie all types of emulsion-based food products. It highlights practical applications and provides an overview of modern areas of research. Figures and diagrams add emphasis to important concepts and present the underlying theory in a clear and approachable manner. These features and more give you a firm grounding in basic principles that will aid in the rational design of new products, the improvement of existing products, and the more rapid solution of processing problems.

    Context and Background
    Emulsion Science and Technology in the Food Industry
    General Characteristics of Food Emulsions
    Emulsion Properties
    Hierarchy of Emulsion Properties
    Understanding Food Emulsion Properties
    Overview and Philosophy
    References

    Molecular Characteristics
    Introduction
    Forces of Nature
    Origin and Nature of Molecular Interactions
    Overall Intermolecular Pair Potential
    Molecular Structure and Organization Is Determined by a Balance of Interaction Energies and Entropy Effects
    Thermodynamics of Mixing
    Molecular Conformation
    Compound Interactions
    Computer Modeling of Liquid Properties
    Measurement of Molecular Characteristics
    References

    Colloidal Interactions
    Introduction
    Colloidal Interactions and Droplet Aggregation
    Van der Waals Interactions
    Electrostatic Interactions
    Steric Interactions
    Depletion Interactions
    Hydrophobic Interactions
    Hydration Interactions
    Thermal Fluctuation Interactions
    Nonequilibrium Effects
    Total Interaction Potential
    Measurement of Colloidal Interactions
    Prediction of Colloidal Interactions in Food Emulsions
    References

    Emulsion Ingredients
    Introduction
    Fats and Oils
    Water
    Texture Modifiers
    Other Food Additives
    Factors Influencing Ingredient Selection
    References

    Interfacial Properties and Their Characterization
    Introduction
    General Characteristics of Interfaces
    Adsorption of Solutes to Interfaces
    Interfacial Composition and Its Characterization
    Interfacial Structure
    Interfacial Tension and Its Measurement
    Interfacial Rheology and Its Measurement
    Chemical and Biochemical Properties of Interfaces
    Practical Implications of Interfacial Phenomena
    References

    Emulsion Formation
    Introduction
    Overview of Emulsion Formation
    Flow Profiles in Homogenizers
    Physical Principles of Emulsion Formation
    Homogenization Devices
    Factors Influencing Droplet Size
    Low-Energy Homogenization Methods
    Demulsification
    Future Developments
    References

    Emulsion Stability
    Introduction
    Thermodynamic and Kinetic Stability of Emulsions
    Gravitational Separation
    Droplet Aggregation: General Features
    Coalescence
    Partial Coalescence
    Ostwald Ripening
    Chemical and Biochemical Stability
    References

    Emulsion Rheology
    Introduction
    Rheological Properties of Materials
    Measurement of Rheological Properties
    Computer Simulation of Emulsion Rheology
    Major Factors Influencing Emulsion Rheology
    Concluding Remarks and Future Directions
    References

    Emulsion Flavor
    Introduction
    Flavor Partitioning
    Flavor Release
    Emulsion Mouthfeel and Oral Processing
    Measurement of Emulsion Flavor
    Concluding Remarks and Future Directions
    References

    Appearance
    Introduction
    General Aspects of Optical Properties of Materials
    Mathematical Modeling of Emulsion Color
    Measurement of Emulsion Color
    Major Factors Influencing Emulsion Color
    Concluding Remarks and Future Directions
    References

    Gastrointestinal Fate of Emulsions
    Introduction
    Overview of Emulsion Passage through the GIT
    Potential Changes in Emulsion Characteristics
    Reasons for Controlling Gastrointestinal Fate of Emulsions
    Conclusions and Future Directions
    References

    Food Emulsions in Practice
    Introduction
    Milk and Cream
    Beverage Emulsions
    Dressings
    References

    Emulsion-Based Delivery Systems
    Introduction
    Emulsions and Nanoemulsions
    Multiple Emulsions
    Multilayer Emulsions
    Solid Lipid Particles
    Filled Hydrogel Particles
    Microclusters
    Miscellaneous Systems
    Summary
    References

    Characterization of Emulsion Properties
    Introduction
    Testing Emulsifier Effectiveness
    Microstructure and Droplet Size Distribution
    Disperse Phase Volume Fraction
    Droplet Crystallinity
    Droplet Charge
    Droplet Interactions
    Summary
    References
    Index

    Biography

    David Julian McClements is a professor in the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, particularly the development of food-based structured delivery systems for bioactive components. Dr. McClements received his Ph.D. in Food Science (1989) from the University of Leeds. He then did post-doctoral research at the University of Leeds, University of California, Davis, and University College Cork. His research has been funded by grants from the U. S. Department of Agriculture, National Aeronautics and Space Administration (NASA), National Science Foundation, U.S. Department of Commerce, and the food industry. He is a member of the editorial boards of a number of journals, and has organized workshops, symposia, and conferences in the fields of food colloids, food emulsions, and delivery systems.