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.
Section 1: Cellulose Gums
1. Microcrystalline Cellulose (MCC or Cellulose Gel)
William R. Thomas
2. Sodium Carboxymethylcellulose (CMC)
John D. Keller
3. Hydroxyproplcellulose (HPC)
4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC)
Joseph A. Grover
Section 2: Plant Seed Gums
5. Locust/Carob Bean Gum
Carl T. Herald
6. Guar Gum
7. Tara Gum
8. Tamarind Seed Gum
Section 3: Plant Extracts
Steen Hojgaard Christensen
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