.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
Description for Food Gels
Paperback. Series: Elsevier Applied Food Science Series. Num Pages: 486 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 216 x 143 x 25. Weight in Grams: 625.
The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat ... Read more
The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat ... Read more
Product Details
Format
Paperback
Publication date
2011
Publisher
Springer Netherlands
Number of pages
486
Condition
New
Series
Elsevier Applied Food Science Series
Number of Pages
476
Place of Publication
Dordrecht, Netherlands
ISBN
9789401068253
SKU
V9789401068253
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
Reviews for Food Gels