Food Emulsifiers and Their Applications

Second Edition

  • Gerard L. Hasenhuettl
  • Richard W. Hartel

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Gerard L. Hasenhuettl
    Pages 1-9
  3. Gerard L. Hasenhuettl
    Pages 39-62
  4. Gerard L. Hasenhuettl
    Pages 63-88
  5. Tommy Nylander, Thomas Arnebrant, Martin Bos, Peter Wilde
    Pages 89-171
  6. Björn Bergenståhl
    Pages 173-194
  7. Stephen R. Euston
    Pages 195-232
  8. Séamus L. McSweeney
    Pages 233-261
  9. Frank Orthoefer
    Pages 263-284
  10. Mark Weyland, Richard W. Hartel
    Pages 285-305
  11. Niall Young, Paul Wassell
    Pages 307-326
  12. Ganesan Narsimhan, Zebin Wang
    Pages 349-394
  13. Gerard L. Hasenhuettl
    Pages 395-402
  14. Back Matter
    Pages 403-426

About this book


Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques.

Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida.

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.


emulsifiers emulsions food food science processing

Editors and affiliations

  • Gerard L. Hasenhuettl
    • 1
  • Richard W. Hartel
    • 2
  1. 1.Port Saint LucieUSA
  2. 2.University of WisconsinMadisonUSA

Bibliographic information