Emulsions and Emulsifiers - Scientific Principles and Applications
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Many food and drink products depend upon emulsifiers for their appearance, texture, stability and shelf life. Emulsifiers were originally developed to emulsify oil and water - now their use extends to many different applications, including improving the shelf life of baked goods, increasing the wetting ability of spray-dried foods, and enhancing the texture of chocolate during processing.
A wide range of emulsifiers exist each with quite specific applications. It is therefore essential for product developers to have a fundamental knowledge of them when working with suppliers and formulations so that the correct choices are made.
This course takes place on 9-11 October 2012
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Further Details
Who should attend?
•Those who need to expand their knowledge of food emulsifiers
•Product development and processing technologists who would like to gain skills that will be beneficial to their organisation
From this course you will
•Learn about the main emulsifier types, which ones to use, where and why
•Be able to identify the best ways of stabilising emulsions and maintaining shelf life
•Discover the importance of investigative techniques in product formulation and control
This Training Course is taught in classrooms in the following locations:
London SE
Information provided is for information purposes only and no guarantees are made with regards to accuracy. It is advised that all details are checked prior to making a booking. Contents © 1999 - 2012. All rights reserved.
