Hydrocolloid Applications

Gum technology in the food and other industries

  • A. Nussinovitch

Table of contents

  1. Front Matter
    Pages i-xv
  2. A. Nussinovitch
    Pages 1-18
  3. A. Nussinovitch
    Pages 19-39
  4. A. Nussinovitch
    Pages 40-62
  5. A. Nussinovitch
    Pages 63-82
  6. A. Nussinovitch
    Pages 83-104
  7. A. Nussinovitch
    Pages 105-124
  8. A. Nussinovitch
    Pages 125-139
  9. A. Nussinovitch
    Pages 140-153
  10. A. Nussinovitch
    Pages 154-168
  11. A. Nussinovitch
    Pages 169-189
  12. A. Nussinovitch
    Pages 190-204
  13. A. Nussinovitch
    Pages 205-216
  14. A. Nussinovitch
    Pages 217-228
  15. A. Nussinovitch
    Pages 229-246
  16. A. Nussinovitch
    Pages 247-264
  17. A. Nussinovitch
    Pages 265-273
  18. A. Nussinovitch
    Pages 274-291
  19. A. Nussinovitch
    Pages 292-311
  20. A. Nussinovitch
    Pages 312-327
  21. A. Nussinovitch
    Pages 328-338
  22. Back Matter
    Pages 339-354

About this book


Water-soluble gums are beneficial in many fields, including food, agricul­ ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex­ tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources, the raw materials from which they are manufactured, their structures, functions and properties, followed by their food applica­ tions. The second part of the book details gums' industrial, non-food uses in a unique way: it assumes the reader's unfamiliarity with the many fields in which gums can be useful. It, therefore, provides a broad introduction to the development, technology and many aspects of gums' major non-food uses, as well as giving detailed explanations of where, when and how gums are incorporated into products in these industries. The text is also accom­ panied by a detailed index, designed to help the reader locate information easily. I wish to thank the publishers for giving me the opportunity to write this book. Their patience is very much appreciated. I wish to thank my editor Camille Vainstein for working shoulder-to-shoulder with me when time was getting short and Dr Zippora Gershon for supporting me with references and good advice over the years.


agriculture cellulose colloid food

Authors and affiliations

  • A. Nussinovitch
    • 1
  1. 1.Faculty of Agricultural, Food and Environmental Quality Sciences Institute of Biochemistry, Food Science and NutritionThe Hebrew University of JerusalemRehovotIsrael

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods