Publisher's Synopsis
Physical Functions of Hydrocolloids is a book published by the American Chemical Society that focuses on the properties and applications of hydrocolloids in food and non-food industries. Hydrocolloids are complex molecules that have the ability to form gels, thicken liquids, and stabilize emulsions. The book covers a wide range of topics related to hydrocolloids, including their chemical structure, physical properties, and interactions with other ingredients. It also explores the use of hydrocolloids in various applications, such as in dairy products, meat products, bakery products, and pharmaceuticals. The book is intended for food scientists, researchers, and professionals in the food industry who are interested in understanding the physical functions of hydrocolloids and their potential applications. It provides a comprehensive overview of the subject matter, making it a valuable resource for anyone looking to gain a deeper understanding of hydrocolloids.Additional Contributors Are R. E. Schachat, L. Z. Raymond, Bernard Idson, Emory Braswell, Jurg Solms, N. H. Nash, And Many Others. Advances Of Chemistry Series, No 25.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.
