Hydrocolloids in food processing

by Laaman, Thomas

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Title Statements

Full title :Hydrocolloids in food processing / editor Thomas R. Laaman.

Summary

In this book, a group of the most experienced and impartial experts explain 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 quality assurance standards and testing procedures for each hydrocolloid. Finally, this book 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. This is a highly practical book written primarily for product development scientists, quality assurance scientists, and purchasing directors and managers, but university professors and students can benefit, as well.