In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.

Hersteller:
Wiley-VCH GmbH
product_safety@wiley.com
Boschstr. 12
DE 69469 Weinheim

THOMAS R. LAAMAN, PhD, is president of Guaranteed Gums, a company that manufactures and markets hydrocolloids. Previously in his long career he worked in senior technical and business positions for hydrocolloid companies Kelco, FMC, Pronova, and Kimica, as well as food companies Coca-Cola, Pepsi-Cola, and Rich Products. Dr. Laaman is past chair of the Carbohydrate Division of the Institute of Food Technologists.

Leseprobe

Hydrocolloids: Fifteen Practical Tips Hydrocolloids in Dressings and Sauces Hydrocolloids in Muscle Foods Hydrocolloids in Bakery Products Hydrocolloids in Bakery Fillings Hydrocolloids in Frozen Dairy Desserts Hydrocolloids in Cultured Dairy Products Hydrocolloids in Restructured Foods Hydrocolloids in Flavor Stabilization Hydrocolloid Purchasing I: History and Product Grades Hydrocolloid Purchasing II: Pricing and Supplier Evaluation