Thickening and gelling agents for food
著者
書誌事項
Thickening and gelling agents for food
Blackie Academic & Professional, c1992
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内容説明・目次
内容説明
The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. The market for products requiring these ingredients is growing, and it is anticipated that it will continue to grow. As new products and processes are developed, so the demands made on ingredients change, but they must provide consistent properties, including stability throughout shelf life. 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 configuration is reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties. Detailed coverage is given to the use of combinations of materials, which can provide benefits exceeding those of the individual components. This book should be of interest to food technologists, production managers, process engineers and chemical engineers.
目次
- Alginates - R Stead
- Carrageenan and agar - W Thomas
- Cellulose derivatives - R van Coillie
- Exudate gums: gums Arabic, Karaya and Tragacanth - A Imeson
- Gelatin - M J Poppe
- Pectin - C May
- Seed gums - J Fox
- Modified starches - A Rapaille
- Xanthan gum - B Urlacher
- Future developments: gellan gum - R Winwood.
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