Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

By: Amos Nussinovitch and Madoka Hirashima

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Synopsis: This volume explores unique applications of hydrocolloids in the kitchen. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid's unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations.