Thickening and Gelling Agents for Food (Hardcover, 2nd ed)

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.

General

Imprint:	Kluwer Academic Publishers
Country of origin:	Netherlands
Release date:	September 1992
First published:	December 1995
Editors:	A. Imeson
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	272
Edition:	2nd ed
ISBN-13:	978-0-7514-0093-9
Categories:	Books > Professional & Technical > Agriculture & farming > Animal husbandry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-7514-0093-9
Barcode:	9780751400939

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