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Book synopsis

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.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Food Stabilisers, Thickeners and Gelling Agents
• Author: Alan Imeson
• Language: English
• Binding: Hardback
• Number of pages: 368
• EAN: 9781405132671
• ISBN: 1405132671
• ID: 01418938
• Publisher: John Wiley and Sons Ltd
• Weight: 788 g
• Dimensions: 181 × 254 × 25 mm
• Date of publishing: 13. November 2009

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