Cooking Innovations Using Hydrocolloids for Thickening, Gelling, and Emulsification

• Main Author: Nussinovitch, Amos
• Format: eBook
• Language: English
• Published: Milton CRC Press 2014; Taylor & Francis; Taylor & Francis Group
• Edition: 1
• Subjects: Cooking; Food Science; General References; Gums and resins; Hydrocolloids; Stabilizing agents; Km; Gum Arabic; FRU; Gellan Gum; Konjac Mannan; LBG; Sweet Potato; Gellan Gum Gels; Garlic Powder; Tapioca Starch; Potato Starch; White Sugar; Xanthan Gum Powder; Red Bean Paste; Xanthan Gum; Fenugreek Gum; Can; Ice Water Bath; Konjac Flour; Tara Gum; Guar Gum; Gellan Gum Solution; BLE; Gel Strength; Moisture Content
• ISBN: 143987588X; 9781439875889
• DOI: 10.1201/b15547

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, this book is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein-polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook.