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
1. Gum Arabic (Gum Acacia)
2. Gum Ghatti
3. Gum Karaya (Sterculia Gum)
4. Gum Tragacanth
Section 2: Seaweed Extracts
5. Red Seaweed Extracts (Agar, carrageenan, Furcellaran
6. Brown Seaweed Extracts (Alginates)
Alan H. King
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.