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).
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© 1990 Ellis Horwood
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Catsberg, C.M.E., Dommelen, G.J.M.KV. (1990). Thickeners. In: Food Handbook. Ellis Horwood Series in Food Science and Technology. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0445-3_16
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DOI: https://doi.org/10.1007/978-94-009-0445-3_16
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6684-6
Online ISBN: 978-94-009-0445-3
eBook Packages: Springer Book Archive