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Wiley-Blackwell Food Stabilisers, Thickeners and Gelling Agents

Name: Food Stabilisers, Thickeners and Gelling Agents
Brand: Wiley-Blackwell
Price: 140.0 GBP
Availability: InStock

Industrial Chemistry

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Most common price: £140 (43 days, 93.5%)

Price range: £140 - £182

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Description

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

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Used Book in Good Condition

Product Specifications

Brand: Wiley-Blackwell
Format: hardcover
ASIN: 1405132671
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 13 November 2009
Listed Since: 09 October 2006

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Wiley-Blackwell Food Stabilisers, Thickeners and Gelling Agents

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