A Chef's Guide to Gelling, Thickening, and Emulsifying Agents: 1st Edition (e-Book) book cover

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

1st Edition

By Alicia Foundation

CRC Press

360 pages

Purchasing Options:$ = USD
Hardback: 9781466565074
pub: 2014-10-24
$51.95
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eBook (VitalSource) : 9780429083310
pub: 2014-10-24
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Description

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alicia Foundation, the culinary research center driven by famed

Table of Contents

Research on Texturizing Agents. Texturizers: Agents that Modify Texture. Selected Products. Research Methodology. Gelling Agents. General Properties of Gelling Agents. About Gelling Agents. Gelatin. Agar-Agar. Sodium Alginate. Kappa Carrageenan. Iota Carrageenan. HM Pectin. LM Pectin. High Acyl (Elastic) Gellan Gum. Rigid (Low Acyl) Gellan Gum. Methylcellulose. Thickening Agents. General Properties of Thickening Agents. About Thickening Agents. Main Culinary Uses for Thickening Agents. Kudzu Starch. Xanthan Gum. Locust Bean Gum. Guar Gum. Tara Gum. Foaming Agents. General Properties of Foaming Agents. About Foaming Agents. Principle Culinary Uses for Foaming Agents. Egg White Powder. Gelatin. Methylcellulose. Lecithin. Sucrose Esters. Emulsifying Agents. General Properties of Emulsifying Agents. About Emulsifiers. Principal Dishes/Preparations Using Emulsifiers. Monoglycerides and Diglycerides.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science