Handbook of Hydrocolloids

Front Cover
Glyn O. Phillips, Peter A. Williams
CRC Press, Jan 1, 2000 - Agar - 450 pages
4 Reviews
The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes, and behaviour during processing and cooking. The Handbook of hydrocolloids provides a reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid, including definition, methods of manufacture, commercial use, regulatory status, and technical data on optimising use to maximise 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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