Handbook of hydrocolloids edited by Glyn O. Philips and Peter A. Williams.

Includes an index.

Hydrocolloid characteristics and functionality 1. Introduction to food hydrocolloids 2. Techniques for the chemical and physicochemical characterization of hydrocolloids 3. The health aspects of hydrocolloids 4. Oral tribology of polysaccarides 5. Mixed hydrocolloid systems 6. Hydrocolloids for the encapsulation and delivery of active compounds 7. Hydrocolloids for edible films, coatings and food packaging Plant polysaccharides 8. Starch and starch derivatives 9. Galactomannans 10. Pectins 11. Xyloglucan 12. Cereal ss-glucans 13. Arabinoxylans 14. Soluble soybean polysaccharide 15. Cellulosics 16. Microcrystalline cellulose 17. Inulin 18. Konjac mannan 19. Dendronan 20. Other emerging hydrocolloids: flaxseed gum, basil seed gum; mustard gum Exudate gums 21. Gum Arabic 22. Gum ghatti 23. Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan Seaweed polysaccharides 24. Agar 25. Carrageenans 26. Alginates Bacterial polysaccharides 27. Xanthan gum 28. Gellan gum 29. Curdlan 30. Bacterial cellulose 31. Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternant, dextran Fungal polysaccharides 32. Beta glucan from lentinus edodes, cordyceps and gandoderma Animal-derived hydrocolloids 33. Chitin and chitosan 34. Collagen and Gelatin

Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.- Introduces to food hydrocolloids considering regulatory aspects and functional characteristics- Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids- Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents.