Food stabilisers, thickeners and gelling agents /

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Bibliographic Details
Imprint:Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell Pub., 2010.
Description:1 online resource (xiii, 352 pages) : illustrations
Language:English
Subject:Hydrocolloids.
Food additives.
Food -- Analysis.
Food -- Composition.
Food industry and trade.
Hydrocolloïdes.
Aliments -- Additifs.
Aliments -- Analyse.
Aliments -- Composition.
Aliments -- Traitement.
TECHNOLOGY & ENGINEERING -- Food Science.
Food additives.
Food -- Analysis.
Food -- Composition.
Food industry and trade.
Hydrocolloids.
Electronic books.
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12473318
Hidden Bibliographic Details
Other authors / contributors:Imeson, A. (Alan)
ISBN:9781615834587
1615834583
9781444314731
1444314734
9781405132671
1405132671
Notes:Includes bibliographical references and index.
License restrictions may limit access.
Print version record.
Summary: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 polysac.
Other form:Print version: Food stabilisers, thickeners and gelling agents. Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell Pub., 2010 9781405132671
Standard no.:10.1002/9781444314724