Not yet released - Shipping date approx. 08 Sep 2026
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Emulsifiers and surfactants, as multifunctional food additives, are considered an integral part of the formulations of bakery, confectionery, and chocolate products to assist in blending and emulsifying ingredients, enhance the action of the shortening, batter stabilization, improve aeration or creaming texture, extend the shelf-life extension, control fat crystallization, and fat bloom, and moderate the polymorphic transformation. There is no comprehensive book on using emulsifiers in bakery, confectionery, and chocolate products in the food industry. This book enables engineers to apply appropriate strategies and achieve the desired properties in bakery, confectionery, and chocolate products through emulsifier and surfactant applications.
Key Features:
Title: Emulsifiers and Surfactants in Bakery and Confectionery Products
Format: Hardback Book
Release Date: 08 Sep 2026
Author: Hadi Hashemi
Sku: 3639156
Catalogue No: 9781041099567
Category: Business Leadership & Management
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