Publisher's Synopsis
This important book provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food systems. The progress made in this field recently is enormous, and Gums and Stabilisers for the Food Industry 9 examines several key areas including novel food hydrocolloids, the science and technology of fluid gels, the study of biopolymer systems and developments in functional foods. The need for new materials, generated by the health sector's requirement for a low calorie fat replacement and controlled emulsification, is also addressed along with nutritional aspects. Gums and Stabilisers for the Food Industry 9 will be of great interest to academics and industrialists involved in fundamental research and applied technical product development.
