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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