Can I read Introduction to Food Hydrocolloids on EtoBox?

Introduction to Food Hydrocolloids by Peter A. Williams; Glyn O. Phillips is a book available to read on EtoBox.

What is Introduction to Food Hydrocolloids about?

The term "hydrocolloids" is nowadays used to describe a range of polysaccharides and proteins derived from various sources including trees, plants, seaweeds, microorganisms, and animals. They are widely used in a variety of industrial sectors including food, pharmaceuticals, cosmetics, coatings, adhesives, packaging, etc., to perform a number of functions. These include thickening and gelling solutions, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and in the encapsulation and controlled release of hydrophobic active compounds. The food industry, in particular, has seen a large increase in the use of these materials in recent years. The commercially important hydrocolloids and their origin are presented in Table 1.1. The changes in modern lifestyle, the growing awareness of the link between diet and health, the growing trend for plant-based rather than animal-based foods, and new processing technologies have led to a rapid rise in the consumption of ready-made meals, novelty foods, and the development of high-fiber, low-fat, and low-sugar food products. This has consequently led to an increased demand for hydrocolloids. The world hydrocol

Author

Peter A. Williams; Glyn O. Phillips

Published

2021

Language

EN