The Commercial Use of Food Hydrocolloids
A wide range of textures and technical functions can be achieved by hydrocolloids (gums) in food products. Hot and cold-water-soluble hydrocolloids are available, which can for example thicken and gel cold, whilst some thicken and gel on heating and cooling. Others dissolve cold and gel on heating (e.g. Hypromelose and cellulose gel – rather like …
