This seventh volume covers several of the current scientific and technological problems associated with the fabrication of food products using polysaccharide gums, proteins, and emulsifiers and is based on the 7th Wrexham Conference, which took place in July 1993. It provides comprehensive coverage of the area and the major themes are polysaccharide characterization, rheological characteristics and synergism, emulsion stability, nutrition and metabolism.
Increasingly, new applications in the food industry are drived from recent scientific advances and this volume should be of interest to research scientists, producers, suppliers and technologists alike. The material recorded in this volume cannot readily be found elsewhere, since it combines both the
scientific and industrial aspects associated with gums and stabilisers.