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.
Buy Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson from Australia's Online Independent Bookstore, Boomerang Books.
(251mm x 178mm x 25mm)
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Country of Publication:
Book Reviews - Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson
Author Biography - Alan Imeson
Dr Alan Imeson , FMC BioPolymer, London, UK