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Food Stabilisers, Thickeners and Gelling Agents

From Brand: Wiley-Blackwell




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 | #3013467 in Books |  Wiley-Blackwell |  2009-12-07 | Original language:English | PDF # 1 |  9.90 x1.00 x7.00l,1.10 | File type: PDF | 368 pages

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||0 of 0 people found the following review helpful.| Very good book I strongly recommend for people interested to have an overview on hydrocolloids|By xavier martin|Very good book I strongly recommend for people interested to have an overview on hydrocolloids. Very well detailed presentation of each hydrocolloids familly|From the Inside Flap|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 traditiona

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 ot...

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