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Hydrocolloids are among the most commonly used ingredients in the
food industry. They function as thickeners, gelling agents,
texturizers, stabilizers, and emulsifiers, and have applications in
the areas of edible coatings and flavor release. This book More
Cooking Innovations: Novel Hydrocolloids for Special Dishes
completes the very demanding task begun with our previous book:
"Cooking Innovations, Using Hydrocolloids for Thickening, Gelling
and Emulsification" of covering all hydrocolloids that are or will
be very useful and important in the kitchen. Together, these books
provide a complete picture of hydrocolloid use in foods, both in
the kitchen and for food technologists and academics. The book
includes several very important hydrocolloids, among them: chitin
and chitosan, gum karaya, gum tragacanth, and milk proteins.
Additional chapters comprise unique hydrocolloids which, in our
opinion, will not only be used in future cooking (by both amateur
cooks and professional chefs), but can pave the way to new and
fascinating recipes and cooking techniques. The book also discusses
novel hydrocolloids-the "where, why, and when" as well as future
ideas for hydrocolloid processing and cooking. This book therefore
describes more cooking innovations, and completes the list of
hydrocolloids that are now, or will be used in kitchens and cooking
for years to come.
While hydrocolloids have been used for centuries, it took molecular
gastronomy to bring them to the forefront of modern cuisine. They
are among the most commonly used ingredients in the food industry,
functioning as thickeners, gelling agents, texturizers,
stabilizers, and emulsifiers. They also have applications in the
areas of edible coatings and flavor release. Although there are
many books describing hydrocolloids and their industrial uses,
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling,
and Emulsification is the first scientific book devoted to the
unique applications of hydrocolloids in the kitchen, covering both
past uses and future innovations. Each chapter addresses a
particular hydrocolloid, protein hydrocolloid, or
protein-polysaccharide complex. Starting with a brief description
of the chemical and physical nature of the hydrocolloid, its
manufacture, and its biological/toxicological properties, the
emphasis is on practical information for both the professional chef
and amateur cook. Each chapter includes recipes demonstrating the
particular hydrocolloid's unique abilities in cooking. Several
formulations were chosen specifically for food technologists, who
will be able to manipulate them for large-scale use or as a
starting point for novel industrial formulations. The book covers
the most commonly used hydrocolloids, namely, agar-agar, alginates,
carrageenan and furcellaran, cellulose derivatives, curdlan, egg
proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac
mannan, pectin, starch, and xanthan gum. It also discusses
combining multiple hydrocolloids to obtain novel characteristics.
This volume serves to inspire cooking students and introduce food
technologists to the many uses of hydrocolloids. It is written so
that chefs, food engineers, food science students, and other
professionals will be able to cull ideas from the recipes and gain
an understanding of the capabilities of each hydrocolloid.
Beads made from Egyptian faience have been excavated from grave
deposits (c. 4000-3100 BC), together with beads of glazed steatite
(a soft rock) and of se- precious stones such as turquoise,
carnelian, quartz, and lapis lazuli. Information on these and many
more ancient beads used for ornaments and jewelry, ritual
ceremonies, as art artifacts and gifts for amorous women throughout
history, and descriptions of the raw materials (e. g. , glass,
bone, precious and other stones) and manufacturing technologies
used for their production can be located in many references. Many
books are devoted to the description of beads that are not of
water-soluble polymer origin, techniques for their production,
their art, value, and distribution, re?ecting the wealth of
information existing in this ?eld of science and art. On the other
hand, there are no books fully devoted to the fascinating topic of
hydrocolloid (polymeric) beads and their unique applications. A few
books c- tain scattered chapters and details on such topics, while
emphasizing the possibility of locating fragments of information
elsewhere; however, again, there is no book that is solely devoted
to hydrocolloid beads and their versatile applications. In the
meantime, the use of water-soluble hydrocolloid beads is on the
rise in many ?elds, making a book that covers both past and novel
applications of such beads, as well as their properties and ways in
which to manipulate them, crucial.
Beads made from Egyptian faience have been excavated from grave
deposits (c. 4000-3100 BC), together with beads of glazed steatite
(a soft rock) and of se- precious stones such as turquoise,
carnelian, quartz, and lapis lazuli. Information on these and many
more ancient beads used for ornaments and jewelry, ritual
ceremonies, as art artifacts and gifts for amorous women throughout
history, and descriptions of the raw materials (e. g. , glass,
bone, precious and other stones) and manufacturing technologies
used for their production can be located in many references. Many
books are devoted to the description of beads that are not of
water-soluble polymer origin, techniques for their production,
their art, value, and distribution, re?ecting the wealth of
information existing in this ?eld of science and art. On the other
hand, there are no books fully devoted to the fascinating topic of
hydrocolloid (polymeric) beads and their unique applications. A few
books c- tain scattered chapters and details on such topics, while
emphasizing the possibility of locating fragments of information
elsewhere; however, again, there is no book that is solely devoted
to hydrocolloid beads and their versatile applications. In the
meantime, the use of water-soluble hydrocolloid beads is on the
rise in many ?elds, making a book that covers both past and novel
applications of such beads, as well as their properties and ways in
which to manipulate them, crucial.
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