By Amos Nussinovitch, Madoka Hirashima

Whereas hydrocolloids were used for hundreds of years, it took molecular gastronomy to carry them to the vanguard of contemporary delicacies. they're one of the most typically used materials within the foodstuff undefined, functioning as thickeners, gelling brokers, texturizers, stabilizers, and emulsifiers. additionally they have purposes within the parts of fit to be eaten coatings and taste unlock. even though there are lots of books describing hydrocolloids and their commercial makes use of, Cooking concepts: utilizing Hydrocolloids for Thickening, Gelling, and Emulsification is the 1st clinical publication dedicated to the original functions of hydrocolloids within the kitchen, protecting either prior makes use of and destiny innovations.

Each bankruptcy addresses a specific hydrocolloid, protein hydrocolloid, or protein–polysaccharide complicated. beginning with a quick description of the chemical and actual nature of the hydrocolloid, its manufacture, and its biological/toxicological houses, the emphasis is on functional details for either the pro chef and beginner cook dinner. each one bankruptcy comprises recipes demonstrating the actual hydrocolloid’s designated talents in cooking. a number of formulations have been selected particularly for foodstuff technologists, who might be in a position to manage them for large-scale use or as a place to begin for novel commercial formulations.

The ebook covers the main well-known hydrocolloids, specifically, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It additionally discusses combining a number of hydrocolloids to procure novel features. This quantity serves to motivate cooking scholars and introduce nutrients technologists to the numerous makes use of of hydrocolloids. it really is written in order that cooks, meals engineers, foodstuff technology scholars, and different execs can be capable of cull principles from the recipes and achieve an realizing of the services of every hydrocolloid.

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

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He is the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and he has many related patent applications. This book is devoted to cooking innovations: specifically, using hydrocolloids for thickening, gelling, and emulsification. Prof. Nussinovitch has been working in this area for many years and has studied gel textures and structures, textures of hydrocolloid beads and texturized fruits, liquidcore hydrocolloid capsules, different hydrocolloid carriers for encapsulation, novel hydrocolloid cellular solids, and edible hydrocolloid coatings of foods, among many other applications.

Its structure has been studied for decades, first and foremost by Japanese scientists. Agar extract is composed of two groups of polysaccharides: agarose, a neutral (nonionic) polysaccharide that serves as the gelling component, and agaropectin, a nongelling ionic (charged) polysaccharide. Agaropectin has no marketable value and is in principle discarded during the commercial production of agar. Agarose and agaropectin contents differ in different types of commercial agar. The proportion of agarose in agar-bearing seaweed can range from 50 to 90%.

These effects can be complementary when they increase the elastic properties of the gel, or they can increase the concentration of the cross-linkages, resulting in a broken gel structure. Gel-Enhancing Effects of Other Gums Upon addition of nongelling hydrocolloids to systems that include gelling agents, special textures can be achieved. Synergy occurs when carrageenan and LBG are combined. Carrageenan gels (Chapter 4) have a brittle, crumbly-type texture. The addition of LBG (Chapter 8) converts that texture to an elastic and tender one, which is sometimes stronger than carrageenan alone.

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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification by Amos Nussinovitch, Madoka Hirashima


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