Handbook of Hydrocolloids
Contributors: Glyn O. Phillips (Editor); Peter A. Williams (Editor)
Publisher: CRC
Published: August 31, 2000
Language: eng
Format: Hardcover
Number of pages: 450
ISBN-13: 9780849308505
Subjects: Mathematics and Science; Science/Mathematics; Hydrocolloids; Science; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Food additives
First sentence: The term 'hydrocolloids' refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc.