This webcast was supported by IFT's Food Chemistry Division
This webcast discusses the ingredients and process needed to manufacture stable food emulsions. The stability of emulsions is explained in terms of the interactions between the ingredients and the droplets. The program is designed for learners with an interest in common features shared by all food emulsions, with some background in general food chemistry.
Speakers:
John Coupland, CFS
Webcast length: 94 minutes
Contact Hours: 1.50
Date Recorded: April 15, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
This webcast was supported by IFT's Food Chemistry Division
This webcast discusses the ingredients and process needed to manufacture stable food emulsions. The stability of emulsions is explained in terms of the interactions between the ingredients and the droplets. The program is designed for learners with an interest in common features shared by all food emulsions, with some background in general food chemistry.
Speakers:
John Coupland, CFS
Webcast length: 94 minutes
Contact Hours: 1.50
Date Recorded: April 15, 2014
You will have access to the content for one year from the date of purchase.
All prices are in USD($). Sign in to see the correct price for your IFT member status.
