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This book is an essential manual for professionals and students who
wish to deepen their knowledge of food additives that modify the
texture of food, thickeners and gelling agents. When it comes to
food technology, hydrocolloids are generally introduced as
additives. Other ingredients, not considered additives, are also
hydrocolloids, for example proteins and starches. This manual only
focuses on those considered additives, except modified starches.
Newly translated from Spanish to English, Hydrocolloids in Food
Product Development is written by four experts in their field who
are familiar with offering technical advice to companies related to
the manufacturing of food. After an introductory chapter that
reviews chemical characteristics, the hydration and solubilization
of hydrocolloids, the preparation of hydrocolloids solutions, and
technological functions, subsequent chapters present different
hydrocolloids used in food technology and describe its technical
features and its most common uses. Key Features: Describes
technical and utilization characteristics of thickeners and gelling
agents Details the origin, physical-chemical characteristics, form
of use, function, synergies, incompatibilities and examples of use
Graphs, tables, photographs and diagrams provided in full color for
easy reading comprehension This practical manual is designed so
that food industry technicians and chefs may easily consult while
doing their daily work, or so that students of degrees related to
food technology may use it as a reference book.
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