Analysis of Hydrocolloids in Crystalline Material

Additives in foods are a commonly applied tool to optimize the product in terms of appearance, handling, quality, and production process. Such additives are ingredients which can change, e.g., the texture within the product and can also influence other main components in a formulation. It is demonst...

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Veröffentlicht in:	Chemical engineering & technology 2017-07, Vol.40 (7), p.1261-1267
Hauptverfasser:	Herfurth, Julia, Ulrich, Joachim
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Agar Carrageenans Coloring Crystallization Food Gelatin Gels Hydrocolloids Ingredients Storage stability Sucrose Sugar crystallization Syneresis
Online-Zugang:	Volltext
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