Handbook of hydrocolloids

Erscheinungsjahr 2000
ISBN: 978-1-85573-501-9
Verlag: Woodhead Publishing

Buch, Englisch, 472 Seiten, Format (B × H): 172 mm x 244 mm

This handbook covers all major hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. Each chapter examines all aspects of the individual hydrocolloid including definition, manufacture, commercial use, functions, technical data, regulatory status, sample recipes and formulations.

Table of content:

Agar; Starch; Gelatin; Carrageenan; Xanthum gum; Gellan gum; Galactomannans; Gum arabic; Pectins; Milk proteins; Cellulosics; Tragacanth and karaya; Xyloglucan; Curdlan; B-glucans; Soluble soybean polysaccharide; Bacterial cellulose; Microcrystalline cellulose; Gums for coatings and adhesives; Chitosan hydrogels; Alginates; Frutafit-inulin; CRC emulsifying biopolymer.

Autoren/Hrsg.

Phillips, G. O.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Über Autor(innen)

Professors G O Phillips and P Williams are from the North East Wales Institute, which is well known for its work in the study of hydrocolloids and rheology. The editors are also Directors of the Food Hydrocolloids Trust and have assembled an international panel of experts for the purposes of this book, with each chapter written by specialists in their field. The contributors include specialists from Universities in Japan, England, Israel and Norway and from companies such as Monsanto and the Fuji Oil Company.