edited by G. O. Phillips
and P. A. Williams

The Handbook of Hydrocolloids is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements.

Features:

• Presents key research on the nature and physiological effects of biologically active components of major plant foods
• Reviews the major processes of extraction, purification, concentration, and formulation of functional products
• Provides a comprehensive reference to uses in food production, methods of manufacture, and technical data
• Discusses functional characteristics of end products

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 hydrocolloid the book provides available information such as:

• Origin and manufacture
• Chemical structure
• Functional properties
• Limitations
• Technical data
• Uses and applications
• Regulatory status
• Future developments
• References

Convenient and authoritative, The Handbook of Hydrocolloids provides a comprehensive resource of more than 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.

Contents

1. Introduction to Food Hydrocolloids
2. Agar
3. Starch
4. Gelatin
5. Carrageenan
6. Xanthum Gum
7. Gellan Gum
8. Gallactomannans
9. Gum Arabic
10. Pectins
11. Milk Proteins
12. Cellulosis
13. Tragacanth and Karaya
14. Xyloglucan
15. Curdlan
16. Glucans
17. Soluble Soybean Polysaccharide
18. Bacterial Cellulose
19. Microcrystalline Cellulose
20. Gums for Coating and Adhesives
21. Chitosan Hydrogels
22. Alginates
23. Frutafit-Inulin
24. The CRC Emulsifying Biopolymer: A New Emulsifier for the Soft Drinks Industry
25. Konjac Mannan
26. Philippine Natural Grade or Semi-Refined Carrageenan

Index

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