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Handbook on Hydrocolloids from C.H.I.P.S.

Water-Soluble Polymer Applications in Foods
by A. Nussinovitch

Water-Soluble Polymer Applications in Foods provides a comprehensive and timely overview of novel aspects of their use in food products.

Features the use of hydrocolloids:

  • For texturization
  • As adhesives within food products
  • As coatings in products
  • For flavor encapsulation

Water-soluble polymers are commonly used for many traditional applications in food industry fields, including food science, agriculture, ceramics, paper and ink technology, explosives and the textiles.

Water-Soluble Polymer Applications in Foods is a valuable resource for food scientists, food engineering personnel, nutritionists involved in product formulation, and university libraries and research entities where food science and technology are studied.

Contents

  1. Hydrocolloid adhesives
  2. Hydrocolloid coatings
  3. Dry Macro and liquid core hydrocolloid capsules
  4. Multi-layered hydrocolloid products
  5. Hydrocolloids in flavor encapsulation
  6. Immobilization for food and biotechnological purposes
  7. Texturization of vegetative materials
  8. Hydrocolloid cellular solids
  9. Hydrocolloids in the production of special textures

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Water-Soluble Polymer Applications in Foods
by A. Nussinovitch
226 pages $183.95 + shipping
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