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.

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.

This new 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 modifications demanded by customers, such as improved freeze-thaw and chill-stability. Compiled by development managers and technologists from major ingredient suppliers in the USA and Europe, this book is of particular value to food technologists and production managers who need to choose the best ingredient for a specific application, and process and chemical engineers requiring information on how products behave under manufacturing conditions.

Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications."