Hydrocolloids brings together essential information on these fundamental ingredients, which are used in many food products. This handbook presents the basic facts about hydrocolloids as well as giving practical advice on their uses in many foods, including: frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods. To make technical topics understandable to a broader audience, the handbook features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides are available for those dealing with product quality or production issues. For quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book’s glossary.
Coverage of product applications and problem resolution, as well as general observations, information on specific hydrocolloids, and testing make Hydrocolloids a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to specific gum application questions in this one-stop, practical ingredient handbook. Topics covered in Hydrocolloids include:
- Hydrocolloid chemistry
- Sourcing of raw materials
- Viscosity and gel strength measuring techniques
- Selection of hydrocolloids for specific applications
- Comparison of functional hydrocolloid properties
Thank you to the Sponsors of Hydrocolloids!
AEP Colloids - Division of Sarcom Inc.
393 Church Street
Saratoga Springs, NY 12866, U.S.A.
Aqualon (A Business Unit of
1313 North Market St.
Wilmington, DE 19894, U.S.A.
Archer Daniels Midland Company
4666 Faries Parkway
Decatur, IL 62526, U.S.A.
Cargill Food & Pharma Specialties
Cedar Rapids, IA 52406-1467, U.S.A.
8355 Aero Drive
San Diego, CA 92123, U.S.A.
Danisco USA Inc.
201 New Century Parkway
New Century, KS 66031, U.S.A.
Degussa Texturant Systems
3582 McCall Place, NE
Atlanta, GA 30340, U.S.A.
Gum Technology Corp.
P.O. Box 35206
Tucson, AZ 84740-5206, U.S.A.
Ingredients Solutions, Inc.
33 Mt. Ephraim Rd., P.O. Box 407
Searsport, ME 04974, U.S.A.
100 Royall Street
Canton, MA 02021, U.S.A.
P.O. Box 31
PL Thomas & Co., Inc.
119 Headquarters Plaza
Morristown, NJ 07960, U.S.A.
Polypro International, Inc.
7300 Metro Boulevard, Suite 570
Minneapolis, MN 55439, U.S.A.
Tate & Lyle
2200 E. Eldorado St.
Decatur, IL 62525, U.S.A.
Introduction to Food Hydrocolloids
Effects of Hydrocolloid Structure
Formulating with Gums
Hydrocolloid Sources, Processing, and Characterization
Seed and Root Hydrocolloids
locust bean gum
plant and animal extracts
Cellulose Derivative Hydrocolloids
Other Derivative Hydrocolloids
Functions and Properties
Hydrocolloid Dispersion and Hydration
Thickening Agents Versus Gelling Agents
Importance of the Uniformity of Substitution
Compatibility of Hydrocolloid Combinations
Relative Cost of Hydrocolloids
Testing and Rheological Measurement
A Quick Lesson in Rheology
Types of Rheological Measurement Devices
gel strength measuring devices
other rheological instruments
Selecting Hydrocolloids for Food Applications
separation over time
undesirable crystal growth over time
dairy products containing protein
Creating and Improving Texture
Improving Both Texture and Stability
Dairy Products and Related Applications
Cultured Milk Products
Yogurt-Juice and Milk-Juice Drinks
Chocolate and Flavored Milks
Ready-to-Eat Milk-Based Desserts
Processed Fruit, Confectionery, and Beverages
jam, jellies, and preserves
yogurt fruit and ice cream ripples
Nondairy Fruit-Flavored Beverages
Other Food Applications
Tomato- and Mustard-Based Products
Processed Meat Products
Hydrocolloid-Based Fat Replacers
Water Gel Desserts
"...well presented with plenty of illustrations, useful reference and troubleshooting tables, excellent starter recipes and it is very easy to read (a rare achievement for a book on hydrocolloids!)"
—CyberColloids Technical Review
"...user friendly giving expert guidance solving the problems of many professionals."
—Beverage & Food World
Publish Date: 2004
Format: 8” x 10” softcover
Publication Weight: 1 lbs
By Andrew Hoefler