Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification, 1st Edition (e-Book) book cover

Cooking Innovations

Using Hydrocolloids for Thickening, Gelling, and Emulsification, 1st Edition

By Amos Nussinovitch, Madoka Hirashima

CRC Press

384 pages

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Hardback: 9781439875889
pub: 2013-10-09
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pub: 2013-10-09
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Description

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and

Table of Contents

Hydrocolloids-Where, Why, and When? Agar-Agar. Alginates. Carrageenan and Furcellaran. Cellulose Derivatives. Curdlan. Egg Proteins. Galactomannans. Gelatin. Gellan Gum. Gum Arabic. Konjac Mannan. Pectin. Starch. Xanthan Gum. The Use of Multiple Hydrocolloids in Recipes. Glossary. Alphabetical List of Hydrocolloid Manufacturers and Suppliers. Index.

About the Authors

Professor Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He studied chemistry at the University of Tel Aviv, and food engineering and biotechnology at the Technion - Israel Institute of Technology. He has worked as a food engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the mechanical properties of liquids, semisolids, solids, and powders.

He is currently in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Prof. Nussinovitch is the sole author of five books, the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and an inventor on many related patent applications.

Madoka Hirashima, Ph.D., was born in Kyoto, Japan. She studied the rheological properties of curdlan and cornstarch at the Graduate School of Human Life Science, Osaka City University. Dr. Hirashima worked at a food company as a new food developer, and then as a lecturer at several colleges. She is currently in Home Economics Education at the Faculty of Education, Mie University, where she teaches cooking as well as cooking science. She continues to study the rheological properties of polysaccharides, with a focus on the textures of starch and konjac products.

Subject Categories

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