The purpose of this chapter is to present practical, applicable tools for people in product development, tools that will facilitate a screening and rough selection of hydrocolloids as possible candidates for fulfilling technological needs in processed food products.


None None Food Hydrocolloid Process Food Product High Methoxyl Pectin Alginate Propylene Glycol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Further reading

  1. Copenhagen Pectin, Carrageenan general description, Booklet Bl.Google Scholar
  2. Copenhagen Pectin, Pectin general description, Booklet B4.Google Scholar
  3. Dickinson, E. and Stainsby, G. (1982). Colloids in Food. Applied Science Publishers, London and New York.Google Scholar
  4. Glicksman, M, ( 1982, 1983, 1986). Food Hydrocolloids, Vols 1, 2 and 3. CRC Press, Inc., Boca Raton, Florida.Google Scholar
  5. Graham, H. D. (1977). Food Colloids. The AVI Publishing Company INC. Westport, Connecticut.Google Scholar
  6. Lawrence, A. A. (1976). Natural Gums for Edible Purposes. Noyes Data Corporation. Park Ridge, New Jersey, USA.Google Scholar
  7. Whistler, R. L. (1973). Industrial Gums. Academic Press. New York, San Francisco, London.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • J. E. Trudso

There are no affiliations available

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