Norn, Viggo, <br/><br/>
Emulsifiers in food technology / 
Viggo Norn. 
 - Second edition. 
 - xvi, 342 pages ;  26 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Introduction to food emulsifiers and colloidal system -- Lecithins -- Ammonium phosphatides -- Mono- and diglycerides -- Acid esters of mono- and diglycerides -- Di-acetyltartaric esters of monoglycerides (DATEM) and associated emulsifers in bread making -- Sucrose esters -- Polyglycerol esters -- PGPR polyglycerolpolyricinoleate E476 -- Propylene glycol fatty acid esters -- Stearoyl-2-lactylates and oleoyl lactylates -- Sorbitan esters and polysorbates -- Application of emulsifiers in dairy and ice cream products -- Regulation of food emulsifiers in the European Union -- Analysis of emulsifiers. 
<br/><br/><label>ISBN: </label>9780470670637  RM753.96 0470670630 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives.<br/>Emulsions.<br/>Dispersing agents.