Production, Performance, and Applications of Food Adhesives

Author: Zhan Xiaobei (Editor)
Publisher:
Publish Date: 2003-03-01
Features: In recent years, edible colloids have gained increasing attention from people, especially food scientists, due to their excellent characteristics such as safety, elemental composition, and unique physicochemical properties. Both production volume and annual growth rates have been rising year by year. They have a wide range of applications in the food industry, including cold foods, beverages, dairy products, seasonings, pastries, starches, candies, winemaking, food preservation and refrigeration, as well as in industries such as cosmetics, coatings, photosensitive resins, fertilizers, casting, tobacco, and pharmaceuticals. This book is divided into four chapters, introducing the chemical structures, basic functions, production processes, physicochemical properties, mechanisms of action, usage effects, and development prospects of 16 natural, fermented, and compound edible colloids. It aims to achieve scientific classification, detailed entries, and appropriate depth.