Food colloids - fundamentals of formulation

Catch up with some of the latest research and developments with food colloids - emulsions, dispersions, gels and foams - and their applications in food technology.

Colloids are two-phase systems, such as emulsions, gels and foams, in which one phase is dispersed in the other. They occur widely in formulated food products. Their properties are influenced by the nature of the two phases, and can be manipulated by subjecting either or both of the phases to specific treatments. Food technologists are able to apply an understanding of the behaviour of colloids, and the underlying science, to the solution of practical problems - such as the reformulation of a product to improve its taste, flavour or texture, to use different ingredients or to improve its shelf-life.

This book contains the information embodied in most of the invited lectures and other oral presentations at the international conference Food Colloids 2000: Fundamentals of Formulation. The papers are grouped by the following themes:

• New techniques (4 papers) - approaches to understanding the rheology and behaviour of colloids
• Emulsions, dispersions and foams (9 papers) - examples of different types of colloids and the ways in which they can be formulated and stabilised
• Interfacial properties (7 papers) - exploration of why colloids behave in the way that they do
• Protein structure and interactions (10 papers) - the influence on protein structure and behaviour of protein-based colloids
• Aggregation and gelation (8 papers) - factors affecting aggregation and gelation of colloids
• Subject index - for quick cross-referencing of topics covered in the different papers

Hardback book - 424 pages