Hydrocolloids in Food Processing

Although employment in the food industry may at times be unstable, the foods put into the marketplace must be very stable. With turnover at food companies as well as internal job transfers, many food scientists are quickly thrown into new product development areas. One of the most difficult aspects of working in a new type of food area is to master the stabilizers used in that food. Stabilizers not only keep a food from physically falling apart but also provide critical rheological functionality, including various desirable gel and viscosity profiles. In addition, the flavor release, color, and appearance of the food are often highly dependent on the stabilizers used. Finally, design of the processing procedures to manufacture the food product is often contingent on insuring correct activation of the stabilizer system. Stabilizers can be the food manufacturer’s greatest ally or worst nightmare depending on the correct selection and use of these crucial food components. Nor can the food manufacturer fully depend on the stabilizer supplier since each company has its own key ingredients it is trying to promote. In fact many foods in the marketplace do not have the optimum stabilizer or stabilizer combination for those particular foods.
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An info rmative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.

Spis treści:
Hydrocolloids: Fifteen Practical Tips
Hydrocolloids in Dressings and Sauces
Hydrocolloids in Muscle Foods
Hydrocolloids in Bakery Products
Hydrocolloids in Bakery Fillings
Hydrocolloids in Frozen Dairy Desserts
Hydrocolloids in Cultured Dairy Products
Hydrocolloids in Restructured Foods
Hydrocolloids in Flavor Stabilization
Hydrocolloid Purchasing I: History and Product Grades
Hydrocolloid Purchasing II: Pricing and Supplier Evaluation

Nota biograficzna:
THOMAS R. LAAMAN, PhD, currently is president of Guaranteed Gums, a company that manufactures and markets hydrocolloids. Previously in his long career he worked in senior technical and business positions for hydrocolloid companies Kelco, FMC, Pronova, Kimica, as well as food companies Coca–Cola, Pepsi–Cola, and Rich Products. Dr. Laaman ispast chair of the Carbohydrate Division of the Institute of Food Technologists.

Okładka tylna:
Although employment in the food industry may at times be unstable, the foods put into the marketplace must be very stable. With turnover at food companies as well as internal job transfers, many food scientists are quickly thrown into new product development areas. One of the most difficult aspects of working in a new type of food area is to master the stabilizers used in that food. Stabilizers not only keep a food from physically falling apart but also provide critical rheological functionality, including various desirable gel and viscosity profiles. In addition, the flavor release, color, and appearance of the food are often highly dependent on the stabilizers used. Finally, design of the processing procedures to manufacture th e food product is often contingent on insuring correct activation of the stabilizer system. Stabilizers can be the food manufacturer’s greatest ally or worst nightmare depending on the correct selection and use of these crucial food components. Nor can the food manufacturer fully depend on the stabilizer supplier since each company has its own key ingredients it is trying to promote. In fact many foods in the marketplace do not have the optimum stabilizer or stabilizer combination for those particular foods.
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.