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Thickening and Gelling Agents for Food - A. Imeson

Thickening and Gelling Agents for Food

By: A. Imeson

Hardcover

Published: 30th April 1997
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The first edition of this book rapidly established itself as a prime source of highly practical technical information on this important class of food ingredients. This edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on applications modifications, demanded by customers, such as improved freeze-thaw and chill-stablility.

Agar Alginates
Carrageenan
Celluloses
Exudate Gums
Gelatin
Gellan Pectins
Microcrystalline Cellulose
Seed Gums
Modified Starches
Xanthan Gum
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834212961
ISBN-10: 083421296X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 320
Published: 30th April 1997
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 23.5 x 15.5  x 2.79
Weight (kg): 1.44
Edition Number: 2
Edition Type: Revised