Food Gels

Author:   Peter Harris
Publisher:   Kluwer Academic Publishers Group
Edition:   illustrated edition
ISBN:  

9781851664412


Pages:   476
Publication Date:   September 1990
Format:   Hardback
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Food Gels


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Overview

The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: * Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . * Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.

Full Product Details

Author:   Peter Harris
Publisher:   Kluwer Academic Publishers Group
Imprint:   Kluwer Academic Publishers
Edition:   illustrated edition
Weight:   0.800kg
ISBN:  

9781851664412


ISBN 10:   1851664416
Pages:   476
Publication Date:   September 1990
Audience:   College/higher education ,  Professional and scholarly ,  General/trade ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

1. Agar.- 2. Alginates.- 3. Carrageenans.- 4. Casein.- 5. Egg Protein Gels.- 6. Gellan Gum.- 7. Gelatine.- 8. Mixed Polymer Gels.- 9. Muscle Proteins.- 10. Pectin.- 11. Whey Proteins.

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