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Demystifying emulsifiers as additives through molecular gastronomy: a contribution to rise consumer’s sovereignty

2021Book part Restricted access
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dc.contributor.authorGomes, Lígia Rebelo
dc.contributor.authorSilva, Cláudia
dc.contributor.authorSimões, Catarina D.
dc.date.accessioned2021-05-28T10:20:19Z
dc.date.available2021-05-28T10:20:19Z
dc.date.issued2021
dc.description.abstractAccording to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and does not contribute to sustainable development. The use of additives can help prevent the waste of food that is still fit for consumption in a world where about 16% of the world’s population goes hungry. Food additives may overcome the problem of limited supply of natural ingredients, increase the shelf life of foods and simplify the complex cooking procedures. To raise the consumer’s knowledge about food additives, this work presents and explain in a simple manner some physical/chemical properties of emulsifiers, namely fatty acids esters and sucrose esters of fatty acids. Moreover, this work reviews and illustrates, recurring to recipes of molecular gastronomy, how these additives are used in food preparation to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation, and how they can be used in modern cuisine. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and only use few ingredients, including an additive.pt_PT
dc.description.sponsorshipFundação Fernando Pessoapt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.5772/intechopen.96743pt_PT
dc.identifier.urihttp://hdl.handle.net/10284/9941
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherIntechOpenpt_PT
dc.relation.publisherversionhttps://www.intechopen.com/online-first/demystifying-emulsifiers-as-additives-through-molecular-gastronomy-a-contribution-to-rise-consumer-spt_PT
dc.subjectFood additivespt_PT
dc.subjectEmulsifierspt_PT
dc.subjectSucrose esterspt_PT
dc.subjectMono- and diglycerides of fatty acidspt_PT
dc.subjectMolecular gastronomypt_PT
dc.titleDemystifying emulsifiers as additives through molecular gastronomy: a contribution to rise consumer’s sovereigntypt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage25pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood Additivespt_PT
person.familyNameMaria da Silva Rebelo Gomes
person.familyNameSilva
person.familyNameSimões
person.givenNameLígia
person.givenNameCláudia
person.givenNameCatarina
person.identifier.ciencia-idA41A-22BE-18F0
person.identifier.ciencia-idF211-8AFF-4A25
person.identifier.ciencia-idC418-AE5B-96D3
person.identifier.orcid0000-0002-3496-6052
person.identifier.orcid0000-0001-9777-8406
person.identifier.orcid0000-0002-4213-8951
person.identifier.ridM-7525-2013
person.identifier.scopus-author-id36926139400
rcaap.rightsclosedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication66614656-b892-46ad-93f3-7586580fd733
relation.isAuthorOfPublicationd7e5acff-a616-4a62-a819-96bb720f0ea6
relation.isAuthorOfPublicatione95d97ad-180a-42bb-b50f-0511aa5a637d
relation.isAuthorOfPublication.latestForDiscovery66614656-b892-46ad-93f3-7586580fd733

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