Food Stabilisers, Thickeners and Gelling Agents

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food Stabilisers, Thickeners and Gelling Agents by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781444360332
Publisher: Wiley Publication: August 24, 2011
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781444360332
Publisher: Wiley
Publication: August 24, 2011
Imprint: Wiley-Blackwell
Language: English

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.

This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.

This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

More books from Wiley

Cover of the book Polyolefin Reaction Engineering by
Cover of the book General and Molecular Pharmacology by
Cover of the book Latein für Dummies by
Cover of the book Glasbau 2014 by
Cover of the book Finite Math For Dummies by
Cover of the book The Hermeneutic Side of Responsible Research and Innovation by
Cover of the book Practical Transfusion Medicine by
Cover of the book Product Innovation Toolbox by
Cover of the book The Third Way and its Critics by
Cover of the book An Introduction to TTCN-3 by
Cover of the book Angel Financing for Entrepreneurs by
Cover of the book $1 Million for Life by
Cover of the book Biologie für Dummies by
Cover of the book Direct Eigen Control for Induction Machines and Synchronous Motors by
Cover of the book Trade Like a Pro by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy