Gums and Stabilisers for the Food Industry 6

Gums and stabilizers play a vital role in the manufacture of food. This volume is based on the sixth Wrexham Conference on gums and stabilizers which took place in 1991. As such it reflects the new trends and concerns which are currently associated with the industry, placing major emphasis on the practical aspects of the subject, and integrating the knowledge of academic researchers with the experience of producers. The major themes covered are: structure and rheology, synergism, processing, emulsion, stabilisation, low calorie products, novel functionality and techniques. This volume provides the most comprehensive coverage of the subject currently available, written by the leading scientists in the field. It will be of interest to suppliers, producers, research scientists, and technologists in this important area of the food industry.