Food Hydrocolloids  book cover
1st Edition

Food Hydrocolloids

ISBN 9780367258887
Published August 27, 2019 by CRC Press
200 Pages

SAVE ~ $40.00
was $200.00
USD $160.00

Prices & shipping based on shipping country


Book Description

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Table of Contents

Section 1: Natural Plant Exudates


Martin Glicksman

1. Gum Arabic (Gum Acacia)

Martin Glicksman

2. Gum Ghatti

Martin Glicksman

3. Gum Karaya (Sterculia Gum)

Martin Glicksman

4. Gum Tragacanth

Martin Glicksman

Section 2: Seaweed Extracts


Martin Glicksman

5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran

Martin Glicksman

6. Brown Seaweed Extracts (Alginates)

Alan H. King

View More



Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.