1st Edition

Food Hydrocolloids

Edited By

Martin Glicksman

ISBN 9780367258986
Published June 30, 2021 by CRC Press
248 Pages

USD $65.00

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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: Cellulose Gums


Martin Glicksman

1. Microcrystalline Cellulose (MCC or Cellulose Gel)

William R. Thomas

2. Sodium Carboxymethylcellulose (CMC)

John D. Keller

3. Hydroxyproplcellulose (HPC)

Christopher McIntyre

4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC)

Joseph A. Grover

Section 2: Plant Seed Gums


Martin Glicksman

5. Locust/Carob Bean Gum

Carl T. Herald

6. Guar Gum

Martin Glicksman

7. Tara Gum

Martin Glicksman

8. Tamarind Seed Gum

Martin Glicksman

Section 3: Plant Extracts

9. Pectins

Steen Hojgaard Christensen

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