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
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.