Laaman, Thomas R. (ed.) Hydrocolloids in Food Processing Institute of Food Technologists Series
1. Edition - October 2010 162.- Euro 2010. 360 Pages, Hardcover - Practical Approach Book - ISBN-10: 0-8138-2076-6 ISBN-13: 978-0-8138-2076-7 - John Wiley & Sons
Short description In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid.
From the contents Hydrocolloids: Fifteen Practical Tips
Hydrocolloids in Dressings and Sauces
Hydrocolloids in Muscle Foods
Hydrocolloids in Bakery Products
Hydrocolloids in Bakery Fillings
Hydrocolloids in Frozen Dairy Desserts
Hydrocolloids in Cultured Dairy Products
Hydrocolloids in Restructured Foods
Hydrocolloids in Flavor Stabilization
Hydrocolloid Purchasing I: History and Product Grades
Hydrocolloid Purchasing II: Pricing and Supplier Evaluation
