Food Hydrocolloids / Edition 1

by Martin Glicksman

Overview

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Product Details

ISBN-13:	9780367258887
Publisher:	CRC Press
Publication date:	08/27/2019
Series:	Routledge Revivals , #2
Pages:	200
Product dimensions:	7.00(w) x 10.00(h) x (d)

About the Author

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

Table of Contents

Section 1: Cellulose Gums Introduction 1. Microcrystalline Cellulose (MCC or Cellulose Gel) 2. Sodium Carboxymethylcellulose (CMC) 3. Hydroxyproplcellulose (HPC) 4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC) Section 2: Plant Seed Gums Introduction 5. Locust/Carob Bean Gum 6. Guar Gum 7. Tara Gum 8. Tamarind Seed Gum Section 3: Plant Extracts 9. Pectins