This webcast was organized by IFT's Food Chemistry Division.
This webcast will examine the basic and applied aspects of utilizing natural emulsifiers, such as proteins, polysaccharides, phospholipids, and biosurfactants in foods. It provides information on the key molecular characteristics of natural emulsifiers that facilitate the formation and stability of food emulsions.
Learning Objectives:
• Understand how natural emulsifiers form and stabilize emulsions
• Understand the different behavior of natural emulsifiers in different food environments (pH, salt, temperature)
• Understand how to select the most appropriate emulsifier for a particular application
Speakers:
David Julian McClements, Ph.D.
Professor, Department of Food Science
University of Massachusetts
Length: 54 minutes
Contact Hours: 1.00
Date Recorded: May 22, 2017
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was organized by IFT's Food Chemistry Division.
This webcast will examine the basic and applied aspects of utilizing natural emulsifiers, such as proteins, polysaccharides, phospholipids, and biosurfactants in foods. It provides information on the key molecular characteristics of natural emulsifiers that facilitate the formation and stability of food emulsions.
Learning Objectives:
• Understand how natural emulsifiers form and stabilize emulsions
• Understand the different behavior of natural emulsifiers in different food environments (pH, salt, temperature)
• Understand how to select the most appropriate emulsifier for a particular application
Speakers:
David Julian McClements, Ph.D.
Professor, Department of Food Science
University of Massachusetts
Length: 54 minutes
Contact Hours: 1.00
Date Recorded: May 22, 2017
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
