Thickening & Gelling Agents Food

by A. Imeson

Overview

1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

Product Details

ISBN-13:	9780751400939
Publisher:	Wolters Kluwer Law & Business
Publication date:	10/01/1992
Edition description:	1st ed
Pages:	272
Product dimensions:	6.30(w) x 9.06(h) x (d)

Editorial Reviews

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.

Booknews