Citation
Hamdzah Abd Rahman, . Hydrocolloid in food formulation. pp. 67-70. ISSN 0127-4171
Abstract
Hydrocolloid was used in food formulation as thickening or geling agent. It was classified into three groups; the natural hydrocolloids such as plant exudate seaweed extract plant seed gum plant extract animal protein and gum obtained from fermentation process; the modified natural hydrocolloids such as cellulose derivatives modified starches and low metoxyl pectin and the synthetic hydrocolloids or synthetic gum such as polyvinylpyrolidone carboxyvinyl polymers and polyethylene oxide polymers
Download File
Full text available from:
|
Abstract
Hydrocolloid was used in food formulation as thickening or geling agent. It was classified into three groups; the natural hydrocolloids such as plant exudate seaweed extract plant seed gum plant extract animal protein and gum obtained from fermentation process; the modified natural hydrocolloids such as cellulose derivatives modified starches and low metoxyl pectin and the synthetic hydrocolloids or synthetic gum such as polyvinylpyrolidone carboxyvinyl polymers and polyethylene oxide polymers
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summaries (En Malay) |
| AGROVOC Term: | ESTABILIZADORES |
| AGROVOC Term: | TECNOLOGIA DE LOS ALIMENTOS |
| AGROVOC Term: | FORMULACIONES |
| AGROVOC Term: | COLOIDES |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19283 |
Actions (login required)
 |
View Item |
