Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents
نویسندگان
چکیده
منابع مشابه
Hydrocolloids in Food Industry
Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. These materials were first found in exudates from trees or bushes, extracts from plants or seaweeds, flours from seeds or grains, gummy slimes from fermentation processes, and many other natural products. Occurrence of a large numbe...
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We consider the essential molecular features of hydrocolloids having the ability to act as emulsifying agents and emulsion stabilizing agents. The criteria for effectiveness in protecting newly formed droplets against flocculation and coalescence are contrasted with the requirements to maintain long-term stability against aggregation, creaming and Ostwald ripening. To illustrate various aspects...
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Historically, many materials have been used in the treatment of wounds, ranging from grease-soaked bandages to what can best be described as sophisticated cloth. The treatment of wounds has traditionally been the remit of surgeons or doctors, but over the past century that remit has expanded to include nurses. Modern medicine sees a more multidisciplinary approach to care as the treatment of wo...
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Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid e...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2011
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000111