Food Hydrocolloids  book cover
1st Edition

Food Hydrocolloids

Edited By

Martin Glicksman

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

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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  Introduction  1. Microcrystalline Cellulose (MCC or Cellulose Gel)  2. Sodium Carboxymethylcellulose (CMC)  3. Hydroxyproplcellulose (HPC)  4. Methylcellulose (MC) and Hydroxypropylmethlcellulose (HPMC)  Section 2: Plant Seed Gums  Introduction  5. Locust/Carob Bean Gum  6. Guar Gum  7. Tara Gum  8. Tamarind Seed Gum  Section 3: Plant Extracts  9. Pectins   

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