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Description - Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson

This book is a practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. Stabilisers and gelling agents can enhance the shelf stability, appearance, texture, flow, body, palatability and mouthfeel of the food. Each chapter covers a different additive, and emphasis is placed on commercial applications. Raw materials, processing, composition and chemistry are considered, linking the structure of the polymer to the properties conferred to the food. Future developments are identified. The book is aimed at food scientists and technologists, particularly those involved in product development and production within the food industry.

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Book Details

ISBN: 9781405132671
ISBN-10: 1405132671
Format: Hardback
(251mm x 178mm x 25mm)
Pages: 368
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 1-Sep-2007
Country of Publication: United Kingdom

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Author Biography - Alan Imeson

Dr Alan Imeson , FMC BioPolymer, London, UK