Emulsifiers Handbook

Emulsifiers is the seventh title in the Eagan Press Handbook Series. Combining a user-friendly format with expert guidance, handbooks in this series meet the needs of industry. Each title focuses on an ingredient or application, giving information that was previously unavailable in a single source and presenting its subject in straightforward language.


The current 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.


Describing emulsifiers in various products and processes, this handbook fills the gap between scientific literature and the product-specific information provided by suppliers The result is a volume that helps any food practitioner gain a common understanding of emulsifiers, their properties, and their application. Coverage includes:

surface activity surfactants as amphiphiles, surface and interfacial tension, concentration at the interface, and measuring surface tension

formation and stabilization of emulsions

microemulsions and conditions for spontaneous emulsion

fat and emulsifier crystals

mesophases and their significance in food applications

regulatory issues in the United States, Canada, and EU

anti-staling issues

flavor emulsions oil phase, emulsion stabilizers, and emulsion preparation

Features such as troubleshooting guides, definitions of key terms, and fast facts make Emulsifiers an essential reference for anyone in the food industry, including quality assurance personnel, purchasing agents, production personnel, teachers, students, suppliers, and technical sales representatives.