A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water and depending on the quantity of water available that can take place in different states, e.g., gel or sol (liquid). Hydrocolloids can be either irreversible (single-state) or reversible. For example, agar, a reversible hydrocolloid of seaweed extract, can exist in a gel and sol state, and alternate between states with the addition or elimination of heat. Many hydrocolloids are derived from natural sources. Agar-agar and carrageenan are extracted from seaweed; gelatin is produced by hydrolysis of proteins of bovine and fish origins, and pectin is extracted from citrus peel and apple pomace. Gelatin desserts like jelly or Jell-O are made from gelatin powder, another effective hydrocolloid. Hydrocolloids are employed in food mainly to influence texture or viscosity. This new and important book gathers the latest research from around the globe in the study of food hydrocolloids and highlights such topics as: collagen and gelatin extracted from skate skin, sucrose pectin interaction, utiliztion of glucomannans for health and others.
Sugita Sweeteners, S. Salminen and A. Hallikainen Synthetic Food Colorants, J.H. Thorngate, III Natural Color Additives, Y.-K. Lee and H.-P. Khng Antioxidants, J.B. German Antibrowning Agents, G.M. Sapers, K.B. Hicks, and R.L. Miller ...
本书共分8章,以人为制造的食品安全问题为主要内容,按照人们惯常的饮食规律,将内容分为一日三餐和保健进补两大部分,介绍了不同情况下可能遇到的和“吃”相关的问题。
Danger!: Additives at Work : a Report on Food Additives; Their Use and Control
Zulassung und Verkehr mit Zusatzstoffen bei Lebensmitteln: Textausgabe mit den amtlichen Begründungen, Vorbemerkungen und kurzen Hinweisen
Those testifying in favor of the bill ( including actress and diet faddist Gloria Swanson ) maintained that since so little was known about cancer , drastic measures should be taken to ensure that all food additives which were linked in ...
A source of reliable information and sound advice to help parents, caregivers, friends, relatives, health care providers, and teachers better understand how food allergies impact all aspects of a child's life.
Argues that American food manufacturers are developing products that have a detrimental affect on human brain power and identifies a relationship between prepared foods and illness.
In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin.
The specifications in this document provide information on the identity and purity of additives used directly in foods or in food production.
Additive Alert: a Guide to Food Additives for the Canadian Consumer