Details and Pricing

Natural Emulsifiers-Identifying and Characterizing Alternatives to Synthetic Ingredients in Food Emulsions - Food Chemistry Division Webcast
On-Demand Web Events
1.00 CH
Credits:
1.00 CH
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.
  • List Price: Free
Meeting Details :

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.

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