Citation
(2003), "Gums and thickeners new review from CCFRA", Nutrition & Food Science, Vol. 33 No. 3. https://doi.org/10.1108/nfs.2003.01733cab.011
Publisher
:Emerald Group Publishing Limited
Copyright © 2003, MCB UP Limited
Gums and thickeners new review from CCFRA
Gums and thickeners – new review from CCFRA
A new review from CCFRA describes the main gums and thickeners available for food use, explaining their basic chemistry, physical properties, and main applications and limitations. Gums and Thickeners: A Review of Food Hydrocolloids (CCFRA Review No. 34) was written to provide food industry personnel with a broad overview of the subject with which to appreciate the range of materials available, their likely uses and an understanding of why some materials are best suited to particular applications. It also briefly describes the analysis of gums and thickeners, their sensory properties and consumer attitudes towards products containing them.
The gums and thickeners covered include pectin, gelatin, xanthan gum, alginates, carrageenan, guar gum, locust bean gum, gellan gum, gum arabic, caseinates and whey – covering a wide range of food products and applications ranging from gelling and thickening through stabilising foams and emulsion to water retention and texture improvement and fat replacement.
Further details are available from Mrs Sue Hocking, Publications Officer on +44(0)1386 842225 or e-mail pubs@campden.co.uk and at CCFRA's online bookstore at www.campden.co.uk