Thickening and Gelling Agents for Food

Organized on a product-category basis for ease of reference, this book reviews information on chemical structure and configuration in terms of viscosity, temperature, effect of salts, pH stability and other properties.

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The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. The market for products requiring these ingredients is growing and, it is anticipated, will continue to grow. As new food products and processes for making them are developed, so the technical demands made on ingredients change, but they must provide consistent properties, including stability throughout shelf life. This book is organised on a product-category basis for ease of reference. Information on chemical structure and configuration is reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties. This book aims to provide detailed coverage of the use of combinations of materials, which can provide benefits exceeding those of the individual components. This concentrated information source is compiled by development managers and technologists from major ingredient suppliers in the US and Europe.
It may be of particular value to food technologists and production managers who need to choose the best ingredient for a specific application, and to process and chemical engineers requiring information on how products behave under manufacturing conditions.