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Handbook of Hydrocolloids 2nd edition
Description
The
nutraceutical, or functional food, has now come of age. The
revolution in the food industry has created a demand for increasingly
innovative and nutritionally valuable foods. As food manufacturers
seek to meet this demand, the effective use of hydrocolloids is one
of the industry's most significant tools. The Handbook of
Hydrocolloids is an invaluable reference for technicians responsible
for selecting the correct hydrocolloids for their product
requirements.
This handbook covers all the major new
hydrocolloids used in the food industry, with specialists from around
the world providing the most authoritative and current information
available. For each hydrcolloid the provides available information
such as:
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Origin and manufacture
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Chemical structure
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Functional properties
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Limitations
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Technical data
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Uses and applications
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Regulatory status
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Future developments
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References
Scores of glossy brochures lauding company products and their uses may land at your door. While informational, they are no substitute for getting to know the properties of the various available hydrocolloids in an unbiased manner. Convenient and authoritative, The Handbook of Hydrocolloids provides you with a comprehensive resource for over twenty major hydrocolloids used in foods covering their use in food processing, methods of manufacture, and technical data on optimizing use to maximize process efficiency and end product quality.
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