Handbook of Hydrocolloids

by Glyn O. Phillips (Editor), Peter A. Williams (Editor)

The nutraceutical, or functional food, has now come of age. The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers seek to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. The Handbook of Hydrocolloids is an invaluable reference for technicians responsible for selecting the correct hydrocolloids for their product requirements.

This handbook covers all the major new hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. For each hydrcolloid the provides available information such as:

Genres: Food Science

472 pages, Hardcover

First published June 30, 2000