Food Stabilisers, Thickeners and Gelling Agents
Publisher: Wiley-Blackwell | Pages: 368 | 2009-12-14 | ISBN 1405132671 | PDF | 5 MB
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 polysaccharides of xanthan, gellan and pullulan.Download Links (8 Mb)
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