Hydrocolloids In Food explores the science and application of hydrocolloids—water-loving polymers vital for texture, stability, and overall quality in countless food products. These substances, both natural and synthetic, control viscosity and prevent separation, as seen in the way they maintain the creamy consistency of ice cream or the smooth texture of sauces. The book uniquely bridges biology, chemistry, and food engineering, providing a comprehensive understanding for food scientists and culinary professionals alike.
The book begins by establishing the fundamental chemistry and physics of hydrocolloids, categorizing them by their source, such as polysaccharides (starches, gums, pectins) and proteins (gelatin, whey protein). It then progresses to their diverse applications across various food categories, including beverages, dairy products, and baked goods, before culminating in a discussion of emerging research trends.
With case studies and data-driven insights, Hydrocolloids In Food empowers readers to create innovative and stable food products.
