1st Edition

Food Hydrocolloids

Edited By Martin Glicksman Copyright 1986
    248 Pages
    by CRC Press

    248 Pages
    by CRC Press

    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.