Thickening & Gelling Agents Foodby A. Imeson
The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of functional food ingredients. This new edition recognizes that the technical demands on ingredients continue to grow rapidly as manufacturers strive to make foods to meet the quality demanded by today's discerning consumers. The performance of thickening and gelling agents in foods enables better control and stability during manufacture, confers stability during shelf-life and enables the demands for products with a high quality appearance, texture and eating quality to be met consistently. Technical information is provided on the properties and application of thickening and gelling agents and extended coverage is provided on specific attributes required by customers, such as improved freeze-thaw stability and improved stability to refrigerated storage and microwave cooking.
In this book, chapters are organized on a product-category basis and provide information in a standard format for ease of reference. Information on chemical structure and conformation is reviewed in terms of viscosity and gelation, pH and shear stability, the effects of salts and other properties. Detailed coverage is given to the use of combinations of materials, which can often provide benefits exceeding those of the individual components.
This concentrated information source is compiled by development managers and technologists from major ingredients suppliers in the USA and Europe. It will be of particular value to food technologists and production managers who need to choose the best ingredient for specific properties and applications, and to process engineers requiring information on how products behave under manufacturing conditions.
- Wolters Kluwer Law & Business
- Publication date:
- Edition description:
- 1st ed
- Product dimensions:
- 6.30(w) x 9.06(h) x (d)
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