Handbook of hydrocolloids

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilizers and emulsifiers and in addition have application in areas such as edible coatings and flavor release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fiber of low calorific value.

The first edition of "Handbook of Hydrocolloids" provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation.

Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. There is more coverage of microbial polysaccharides and the developing role of the exudate gums. New chapters focus on Gum Ghatti, protein-polysaccharide complexes and focus on reviewing the role of hydrocolloids in emulsification and their role as dietary fiber and subsequent health benefits.

Glyn Philips is Chairman of Research Transfer Ltd., UK and a consultant to numerous industrial companies and associations.

Peter Williams is Head of the Multidisciplinary Research and Innovation Centre and the Centre of Expertise in Water Soluble Polymers, and Professor of Polymer and Colloid Chemistry at The North East Wales Institute of Higher Education, UK.