{"product_id":"hydrocolloids-in-food-processing-isbn-9780813820767","title":"Hydrocolloids in Food Processing","description":"In \u003ci\u003eHydrocolloids in Food Processing\u003c\/i\u003e, 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, \u003ci\u003eHydrocolloids in Food Processing\u003c\/i\u003e 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. \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eContributor List xiii\u003c\/p\u003e \u003cp\u003eChapter 1 Hydrocolloids: Fifteen Practical Tips 1\u003cbr\u003e\u003ci\u003eThomas R. Laaman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 2 Hydrocolloids in Salad Dressings 19\u003cbr\u003e\u003ci\u003eAlan H. King\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3 Hydrocolloids in Muscle Foods 35\u003cbr\u003e\u003ci\u003eJames W. Lamkey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4 Hydrocolloids in Bakery Products 51\u003cbr\u003e\u003ci\u003eWilliam Santa Cruz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5 Hydrocolloids in Bakery Fillings 67\u003cbr\u003e\u003ci\u003eMarceliano B. Nieto and Maureen Akins\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6 Hydrocolloids in Frozen Dairy Desserts 109\u003cbr\u003e\u003ci\u003ePhilip A. Rakes and Thomas R. Laaman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7 Hydrocolloids in Cultured Dairy Products 141\u003cbr\u003e\u003ci\u003eJoseph Klemaszewski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 8 Hydrocolloids in Restructured Foods 165\u003cbr\u003e\u003ci\u003eIan Challen and Ralph Moorhouse\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 Hydrocolloids in Flavor Stabilization 215\u003cbr\u003e\u003ci\u003eMilda E. Embuscado\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10 Hydrocolloid Purchasing I: History and Product Grades 243\u003cbr\u003e\u003ci\u003eThomas R. Laaman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation 273\u003cbr\u003e\u003ci\u003eThomas R. Laaman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 311\u003c\/p\u003e \u003cb\u003eTHOMAS R. LAAMAN\u003c\/b\u003e, PhD, 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, and Kimica, as well as food companies Coca-Cola, Pepsi-Cola, and Rich Products. Dr. Laaman is past chair of the Carbohydrate Division of the Institute of Food Technologists.  In \u003ci\u003eHydrocolloids in Food Processing\u003c\/i\u003e, highly experienced and impartial experts explain which stabilizers should be used and how, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures for making these formulations are clearly described. Food manufacturers learn 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 grade selection and QA standards for each hydrocolloid. Finally, \u003ci\u003eHydrocolloids in Food Processing\u003c\/i\u003e 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. These strategies ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.  \u003cp\u003eSpecial Features:\u003c\/p\u003e \u003cul type=\"disc\"\u003e \u003cli\u003eExpert guidance on choosing and using stabilizers to create high quality food products\u003c\/li\u003e \u003cli\u003eEnsures beneficial relationships between food manufacturers and hydrocolloid suppliers\u003c\/li\u003e \u003cli\u003eNumerous actual product formulations in each chapter\u003c\/li\u003e \u003cli\u003eUseful for those in R\u0026amp;D, QA, purchasing, and for professors and students\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989393129701,"sku":"NP9780813820767","price":270.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813820767.jpg?v=1761783937","url":"https:\/\/k12savings.com\/es\/products\/hydrocolloids-in-food-processing-isbn-9780813820767","provider":"K12savings","version":"1.0","type":"link"}