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.