Synopses & Reviews
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.
Table of Contents
Agar Alginates. Carrageenan. Celluloses. Exudate Gums. Gelatin. Gellan Pectins. Microcrystalline Cellulose. Seed Gums. Modified Starches. Xanthan Gum. Index