Thickening and Gelling Agents for Food
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Product Description
The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.
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Inside This Book
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First Sentence:
Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mix ensuring addition, total gum concentration, agarophyte seaweeds, starch adipate, gel hysteresis, final batch weight, gellan gum gels, hydrolysed gelatin, calcium reactivity, colloidal microcrystalline cellulose, konjac gum, gellan gum solution, dry mix ingredients, pectin blend, konjac flour, gelled texture, gum karaya, other gelling agents, starch phosphates, cellulose dispersions, other hydrocolloids, adjust the mixer, pectin level, gelatin manufacture, agar production Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Academic Press, Food Sci, Oxford University Press, European Community, Far East, After Sanderson, European Patent, Food Ingredients Division, Application Starch, Official Journal of the European Communities, Plenum Press, Pronova Biopolymer, Ingredients Alginate, American Chemical Society, Boca Raton, Elsevier Applied Science, European Union, Food Eng, Food Technol, Hercules Incorporated, Industrial Gums, Ingredient Content, Introduction Gum, Pergamon Press New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Agar is the most ancient phycocolloid, a colloid extracted from seaweed, currently used by man as a gelling, thickening and stabilizing food additive. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mix ensuring addition, total gum concentration, agarophyte seaweeds, starch adipate, gel hysteresis, final batch weight, gellan gum gels, hydrolysed gelatin, calcium reactivity, colloidal microcrystalline cellulose, konjac gum, gellan gum solution, dry mix ingredients, pectin blend, konjac flour, gelled texture, gum karaya, other gelling agents, starch phosphates, cellulose dispersions, other hydrocolloids, adjust the mixer, pectin level, gelatin manufacture, agar production Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Academic Press, Food Sci, Oxford University Press, European Community, Far East, After Sanderson, European Patent, Food Ingredients Division, Application Starch, Official Journal of the European Communities, Plenum Press, Pronova Biopolymer, Ingredients Alginate, American Chemical Society, Boca Raton, Elsevier Applied Science, European Union, Food Eng, Food Technol, Hercules Incorporated, Industrial Gums, Ingredient Content, Introduction Gum, Pergamon Press New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 19
books:
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13
books
cite this book:
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- Food Hydrocolloids. Volume II by Martin Glicksman on page 20, page 178, and page 280
- Handbook of Water Soluble Gums and Resins by R. L. Davidson on page 117, and page 118
- Functional Properties of Food Macromolecules (Chapman & Hall Food Science Book) by S.E. Hill on page 168, and page 309
- Starch: Chemistry and Technology, Second Edition (Food Science and Technology) by Roy L. Whistler on page 229
- Production and Utilization of Products from Commercial Seaweeds by Food and Agriculture Organization on page 20
See all 19 books this book cites
- Hydrocolloid Applications: Gum Technology in the Food and Other Industries by Nussinovitch on 9 pages
- Chemical and Functional Properties of Food Saccharides (Chemical & Functional Properties of Food Components) by Piotr Tomasik on 4 pages
- Food Texture: Measurement and Perception (Chapman and Hall Food Science Book) by Andrew J. Rosenthal on page 296, and page 298
- Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Great Britain))) by P.A. Williams on page 305, and page 317
- Starch in Food: Structure, Function and Applications (Woodhead's Food Science, Technology and Nutrition) by Ann-Charlotte Eliasson on page 392
See all 13 books citing this book
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