Replacement of regulated weighting agents in beverage emulsions - Taherian, Ali Reza
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A visit to the world of beverages on store shelves can be full of surprises. Many of the beverages have an opaque juice-like appearance and are delicious as well. To impart this kind of opacity and flavor to beverages, it is usually necessary to disperse the small amount of oil into the water base. However, due to difference in density between oil and water, the oil simply floats on top of the water. In the case beverages weighting agents (density adjusters) have commonly been added to the beverages, but their uses are controversial, and have been banned or regulated in the European Union and…mehr

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Produktbeschreibung
A visit to the world of beverages on store shelves can be full of surprises. Many of the beverages have an opaque juice-like appearance and are delicious as well. To impart this kind of opacity and flavor to beverages, it is usually necessary to disperse the small amount of oil into the water base. However, due to difference in density between oil and water, the oil simply floats on top of the water. In the case beverages weighting agents (density adjusters) have commonly been added to the beverages, but their uses are controversial, and have been banned or regulated in the European Union and other countries all around the world. The author of this book has, therefore, come up with some substitutes for weighting agents. By adding a mixture of natural hydrocolloid base, he has obtained a beverage with appetizing ingredients that remains stable for months and doesn t require harmful density adjusters. Through this research, he has developed extensive expertise in emulsion stability while addressing consumer's demand for appearance and texture considerations. All of this knowledge is bound to take the beverage market to the new heights!
Autorenporträt
Dr. Ali-Reza Taherian was born in Nahavand Iran in 1953. He obtained his Master and PhD degrees from McGill University in Canada and is a senior food technologist and expert in food safety and functionality. He is a public servant working with Agriculture & Agri-Food Canada and his research work addresses functional and nutraceutical food.