The Handbook of Hydrocolloids is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements.

Features of the Second edition:

• extensively revised and expanded second edition edited by two leading international authorities
• provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics
• comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
• assesses health aspects of hydrocolloids examining the effects on metabolism and health

The second edition reviews over twenty-five hydrocolloids, covering:

• structure and properties
• processing
• functionality
• applications
• regulatory status

Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognized, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included.

Contents

1. Introduction to Food Hydrocolloids
2. Hydrocolloids and Emulsion Stability
3. The Health Aspects of Hydrocolloids
4. Agar
5. Starch
6. Gelatin
7. Carrageenan and Furcellaran
8. Xanthum Gum
9. Gellan Gum
10. Gallactomannans
11. Gum Arabic
12. Pectins
13. Milk Proteins
14. Egg Proteins
15. Vegetable Protein Isolates
16. Protein-Polysaccharide Complexes and Coacervates
17. Gum Ghatti
18. Other Exudates
19. Xyloglucan
20. Curdlan
21. Other Microbal Polysaccharides
22. Cereal β-Glucans
23. Arabinoxylans
24. Soluble Soybean Polysaccharide
25. Cellulosics
26. Bacterial Cellulose
27. Microcrystalline Cellulose
28. Hydrocolloids for Coating and Adhesives
29. Alginates
30. Inulin
31. Chitin and Chitosan Hydrogels
32. Konjac Mannan

Index

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