Thickening & Gelling Agents Food

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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 ...
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Glasgow, United Kingdom: 1994 H Hardcover Reprint. Book Very Good in J Very Good Minus jacket 8vo-over 7? "-9? " tall Laminated boards, 2nd printing, 258pp. 10 highly technical ... articles on gum, starches, and other things they put in food. Clean, tight, sharp copy. Slight shelf wear. Bright shiny dustjacket with slight wear and few small tears along edges. Read more Show Less

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Overview

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.

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Editorial Reviews

Booknews
Provides detailed technical information on thickening and gelling food agents. Chapters are organized by product category and follow a standard format, offering information on properties and applications of agents and specific attributes required by consumers. Covers chemical structure and conformation in terms of viscosity and gelation, pH and shear stability, and the effects of salts, and discusses the use of combinations of materials. This second edition reflects current market trends, and contains new and expanded material on agar, konjac gum, and microcrystalline cellulose, as well as discussion of use of agents in low fat and low calorie foods. Useful for food technologists, production managers, and process engineers. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780751400939
  • Publisher: Wolters Kluwer Law & Business
  • Publication date: 10/1/1992
  • Edition description: 1st ed
  • Pages: 272

Table of Contents

1 Alginates 1
2 Carrageenan 25
3 Cellulose derivatives 40
4 Exudate gums 66
5 Gelatin 98
6 Pectins 124
7 Seed gums 153
8 Modified starches 171
9 Xanthan gum 202
10 Gellan gum 227
Index 251
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