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