Hydrocolloids in Food Product Development

Discover the essential guide to food texture modification with Hydrocolloids in Food Product Development by Claudia Jiménez Cortés. Published by Taylor & Francis Ltd in 2020, this hardback edition spans 10 pages and is a must-have for both professionals and students in the food science field.

This comprehensive manual delves into the world of additives that enhance food texture, specifically focusing on thickeners and gelling agents. Gain a deeper understanding of their technical characteristics and practical applications in food product development. Unlike other resources, this book exclusively addresses additives, excluding modified starches, making it a specialized resource for those looking to expand their knowledge in food chemistry.

Whether you're a food scientist, product developer, or a culinary student, this book is an invaluable addition to your library, providing the insights needed to innovate and excel in food formulation.