Hydrocolloids

This book brings together essential information on these fundamental ingredients used in many food products. It presents the basic facts about hydrocolloids as well as giving practical advice on their uses in many foods, including frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods. To make technical topics understandable to a broader audience, this volume features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides are available for those dealing with product quality or production issues. For quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book's glossary.

Introduction to food hydrocolloids. Hydrocolloids sources, processing and characterization. Functions and properties. Testing and rheological measurement. Selecting hydrocolloids for food applications. Dairy products and related applications. Processed fruit, confectionery and beverages. Other food applications. Glossary. Index.