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Informationen zum Autor THOMAS R. LAAMAN , 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. Klappentext In Hydrocolloids in Food Processing, 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, 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. These strategies ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.Special Features:* Expert guidance on choosing and using stabilizers to create high quality food products* Ensures beneficial relationships between food manufacturers and hydrocolloid suppliers* Numerous actual product formulations in each chapter* Useful for those in R&D, QA, purchasing, and for professors and students Zusammenfassung 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. Inhaltsverzeichnis Preface ix Contributor List xiii Chapter 1 Hydrocolloids: Fifteen Practical Tips 1 Thomas R. Laaman Chapter 2 Hydrocolloids in Salad Dressings 19 Alan H. King Chapter 3 Hydrocolloids in Muscle Foods 35 James W. Lamkey Chapter 4 Hydrocolloids in Bakery Products 51 William Santa Cruz Chapter 5 Hydrocolloids in Bakery Fillings 67 Marceliano B. Nieto and Maureen Akins Chapter 6 Hydrocolloids in Frozen Dairy Desserts 109 Philip A. Rakes and Thomas R. Laaman Chapter 7 Hydrocolloids in Cultured Dairy Products 141 Joseph Klemaszewski Chapter 8 Hydrocolloids in Restructured Foods 165 Ian Challen and Ralph Moorhouse Chapter 9 Hydrocolloids in Flavor Stabilization 215 Milda E. Embuscado Chapter 10 Hydrocolloid Purchasing I: History and Product Grades 243 Thomas R. Laaman Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation 273 Thomas R. Laaman Index 311 ...
Sommario
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
