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Food Handbook pp 205-210 | Cite as

Thickeners

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Thickeners or binding compounds are materials which alter the viscosity and/or structure of liquids or liquid products. In the kitchen, products such as potato starch, cornflour and gelatine have been used for years. These compounds are often less suitable for use in industry. The high temperatures during the sterilization process or the long storage in the deep-frozen state can influence the binding capability badly. The food industry has developed techniques to alter existing binding compounds in such a way that they beocme more suitable for various industrial applications (the modified starches).

Keywords

Alginic Acid Whey Protein Potato Starch Wheat Starch Binding Compound 
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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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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