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Food Gels (Paperback, Softcover reprint of the original 1st ed. 1990)
Loot Price: R1,593
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Food Gels (Paperback, Softcover reprint of the original 1st ed. 1990)
Series: Elsevier Applied Food Science Series
Expected to ship within 10 - 15 working days
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The food technologist who wishes to produce a gelled product is
faced with two basic options for achieving the desired effect;
whether to use a protein or a polysaccharide. Although a gel can be
formed by either a protein or a polysaccharide, the resultant gels
have different characteristics: * Polysaccharide gels are
characterised by their fine texture and transparency which is
achieved at a low polymer concentration. They can be formed by
heating and cooling, pH adjustment or specific ion addition . *
Protein gels are characterised by a higher polymer concentration
(5-10%) and are formed almost exclusively by heat denaturation.
Before reaching a final decision, the technologist must take a
number of factors into consideration. The purpose of this book is
to help the technologist in his choice by providing fundamental
practical information, in one book, on the properties of gels (and
factors which influence them) for both types of biopolymer. To help
the reader, each chapter is (wherever possible) organised in the
same way so that, for example, information on structure will always
be available in section 2. The examples in the Applications section
of each chapter are not meant to be exhaustive, but to illustrate
the various ways in which the particular polymer can be used to
form a gelled product.
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