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Handbook of Hydrocolloids

By Glyn O. Phillips (Editor), Peter A. Williams (Editor)
eBook
$400.00
By Glyn O. Phillips (Editor), Peter A. Williams (Editor)
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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value.

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous