Handbook of Hydrocolloids

Front Cover
Glyn O. Phillips, Peter A. Williams
Taylor & Francis, Aug 31, 2000 - Technology & Engineering - 450 pages
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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:
  • Origin and manufacture
  • Chemical structure
  • Functional properties
  • Limitations
  • Technical data
  • Uses and applications
  • Regulatory status
  • Future developments
  • 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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    About the author (2000)

    Glyn Philips is Chairman of Research Transfer Ltd and a consultant to numerous industrial companies and associations. Formerly Professor in the Department of Chemistry and Applied Chemistry at the University of Salford and Executive Principal of The North East Wales Institute of Higher Education, he is now Chairman of the Food Hydrocolloids Trust and of the Cellucon Trust.

    Peter A Williams is Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers.

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