本书介绍了食品乳化剂的理化性能、作用机理及乳化剂与食品组分、乳化剂与稳定剂的相互作用；详细介绍了五十余种大类食品乳化剂在乳、饮料、冷冻饮品等农产品涂膜保鲜中的应用工艺与配方，并重点介绍了食品乳化剂的复合技术及应用。（The book introduces the physical and chemical properties and the mechanism of action of food emulsifiers, emulsifiers and food components and the interaction between emulsifiers and stabilizers; recommends in detail the application process and formula of more than fifty kinds of food emulsifiers in the coating preservation of milk, beverage, frozen drinks and other agricultural products, and focuses on the composite technologies and application of the food emulsifiers.）