Hydrocolloids in plant food technology
1999
Hribar, J. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.) | Gobec, T. (Etol d.d., Celje (Slovenia))
This review article describes the raw materials, the acquirement, chemical composition, functional properties and the application of the most important hydrocolloids. The technological aspects of applications of alginates, carrageenan, derivates of cellulose, pectin, acaci (gum arabic), gelatines, plant gums, modified starches and xanthan are represented for the production of juices, nectars, drinks and syrups. The applications of hydrocolloids mentioned above are in accordance with the positive list of present Slovene regulation (Pravilnik o aditivih v Sloveniji) which is adjusted with EU Directive.
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