Download or read book Food Hydrocolloids written by Martin Glicksman and published by CRC Press. This book was released on 2020-03-27 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Download or read book Industrial Gums written by Roy Whistler and published by Elsevier. This book was released on 2012-12-02 with total page 820 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrial Gums: Polysaccharides and their Derivatives, Second Edition covers the biochemical approaches to the modification and production of natural synthetic gums. This book is organized into two main parts encompassing 31 chapters. The first part deals with natural gums, including seaweed extracts, plant exudates and extracts, seed gums, and animal extracts. Considerable chapters in this part discuss the preparation, structure, derivatives, biosynthesis, and economics of these natural gums. The second part explores the industrial production, structure, and properties of synthetic gums, such as scleroglucan, dextrans, and starch and cellulose derivatives. Scientists, research workers, and manufacturers of both natural and synthetically prepared gums will find this book invaluable.

Download or read book Gelato Messina written by Nick Palumbo and published by Hardie Grant Books. This book was released on 2013-11-01 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gelato Messina takes everything you knew about traditional gelati and blows it out of the water. Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment. Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.

Download or read book Industrial Galactomannan Polysaccharides written by N. K. Mathur and published by CRC Press. This book was released on 2016-04-19 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how galactomannans are currently produced commercially and how they

Download or read book Hydrocolloid Applications written by Nussinovitch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.

Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.

Download or read book Plant Polysaccharides Based Multiple Unit Systems for Oral Drug Delivery written by Amit Kumar Nayak and published by Springer. This book was released on 2019-03-27 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the use of various plant polysaccharides for pharmaceutical purposes, including drug delivery. It examines the exploitation of plant polysaccharides’ auxiliary functions to enhance drug release, stability, bioavailability and target specificity. Plant-derived materials are at the center of drug-delivery research thanks to their non-toxicity, biodegradability, ready availability, eco-friendliness and low extraction costs. These materials include polysaccharides, a class of naturally occurring polymers consisting of glucose monomers, which serve as storage carbohydrates in cereals, root vegetables, rhizomes, seeds, fruits, etc.

Download or read book The Complete Book on Gums and Stabilizers for Food Industry written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2010-10-01 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc. TAGS Best small and cottage scale industries, Beverage Stabilizers - Food Ingredients, Business guidance on gums for food industry, Business guidance on Stabilizers for Food industry, Business Plan for a Startup Business, Business start-up, Cellulose gum food applications, Cellulose Gum Hydrocolloids, Cellulose gum Pharmaceutical and Cosmetic Applications, Food gums & stabilizers, Food Industry Ingredients (Hydrocolloids), Food Ingredients - Gums and Stabilizers, Food Stabilisers, Gelatin manufacturing process, Gelatin production process, Gelita - How is Gelatin made, Get started in small scale gums and stabilizers manufacturing, Great Opportunity for Startup, Gums & Stabilizers, Gums and Stabilisers for the Food Industry, Gums and stabilizers Based Small Scale Industries Projects, Gums and stabilizers Business for food industry, Gums and Stabilizers for the Food Industry, Gums and stabilizers manufacturing, Gums and stabilizers production Industry in India, Gums and stabilizers Small Business Manufacturing, Gums for food industry, How gelatin is made - production process, How to make seaweed extract, How to Manufacture Gums and Stabilizers, How to start a gums and stabilizers Production Business, How to start a successful gums and stabilizers business for food industry, How to start gums and stabilizers production Industry in India, Hydrocolloid Applications: Gum technology in the food, Hydrocolloids and gums, Hydrocolloids as Food Emulsifiers and Stabilizers, Industrial Gelatin Manufacture, Industrial Pectins: Sources, Production and Applications, Larch gum Production, Making Seaweed Extract, Manufacture and Properties of Liquid Seaweed Extracts, Manufacture of Gelatin, Manufacturing Process of Cellulose Gum, Microbial Gum Production, Modern small and cottage scale industries, Most Profitable gums and stabilizers production Business Ideas, Natural gum, New small scale ideas in gums and stabilizers production industry, Opening your gums and stabilizers production Business, Pectin production – Food Ingredients, Pectin production plant, Pectin production technology, Pectin uses, Plant seed gums, Process for the production of gelatin, Profitable small and cottage scale industries, Profitable Small Scale gums and stabilizers manufacturing, Project for startups, Seaweed extract manufacturing process, Seed Gums Food and Agriculture, Setting up of gums and stabilizers manufacturing Units, Small scale Commercial gums and stabilizers making, Small scale gums and stabilizers production line, Small Scale gums and stabilizers production Projects, Stabiliser (food), Stabilizer in Food Applications, Stabilizers for Food, Starting a gums and stabilizers manufacturing Business, Start-up Business Plan for gums and stabilizers manufacturing, Startup ideas, Startup Project, Startup Project for gums and stabilizers Production, Startup project plan, The Manufacture of Pectin

Download or read book Handbook of Water soluble Gums and Resins written by Robert L. Davidson and published by McGraw-Hill Companies. This book was released on 1980 with total page 686 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Download or read book Natural Polysaccharides in Drug Delivery and Biomedical Applications written by Md Saquib Hasnain and published by Academic Press. This book was released on 2019-07-23 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Polysaccharides in Drug Delivery and Biomedical Applications provides a fundamental overview of natural polysaccharides, their sources, extraction methodologies, and characterizations. It covers specific natural polysaccharides and their effective application in drug delivery and biomedical use. Additionally, chapters in the book discuss key topics including the sources and extraction methodologies of natural polysaccharides, their role in tissue engineering applications, polysaccharide-based nanoparticles in biomedical applications, and their role in the delivery of anticancer drugs. Written by industry leaders and edited by experts, this book emphasizes recent advances made in the field.Natural Polysaccharides in Drug Delivery and Biomedical Applications provides academics, researchers, and pharmaceutical health care professionals with a comprehensive book on polysaccharides in pharmaceutical delivery process. - Provides fundamental concepts of natural polysaccharides as it applies to the pharmaceutical, biomedical, and biotechnology industries - Includes contributions from global leaders and experts from academia, industry, and regulatory agencies in the application of natural polysaccharides in pharmaceutical products and biomedical utilization - Offers practical examples, illustrations, chemical structures, and research case studies to help explain natural polysaccharides concepts in drug delivery and biomedical applications

Download or read book Gluten Free Cereal Products and Beverages written by Elke Arendt and published by Elsevier. This book was released on 2011-04-28 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. - Written by leading experts, presenting the latest developments in gluten-free products - Addresses Coeliac Disease from a food science perspective - Presents each topic from both a scientific and industrial point of view

Download or read book Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2013-10-09 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.

Download or read book Handbook on Textile Auxiliaries Dyes and Dye Intermediates Technology written by NPCS Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2009-10-01 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: Textile auxiliaries are defined as chemicals of formulated chemical products which enables a processing operation in preparation, dyeing, printing of finishing to be carried out more effectively or which is essential if a given effect is to be obtained. Certain Textile Auxiliaries are also required in order to produce special finishing effects such as wash & wear, water repellence, flame retardancy, aroma finish, anti odour, colour deepening etc. The prime consideration in the choice of Textile materials is the purpose for which they are intended, but colour has been termed the best salesman in the present scenario. The modern tendency is towards an insistence on colour which is fast to light, washing, rubbing, and bleaching; this movement makes a great demand on the science of dyeing. Auxiliaries, dyes and dye intermediates play a vital role in textile processing industries. The manufacture and use of dyes is an important part of modern technology. Because of the variety of materials that must be dyed in a complete spectrum of hues, manufacturer now offer many hundreds of distinctly different dyes. The major uses of dyes are in coloration of textile fibers and paper. The substrates can be grouped into two major classes-hydrophobic and hydrophilic. Hydrophilic substances such as cotton, wool, silk, and paper are readily swollen by water making access of the day to substrate relatively easy. On other hand hydrophobic fibers, synthetic polyesters, acrylics, polyamides and polyolefin fibers are not readily swollen by water hence, higher application temperatures and smaller molecules are generally required. Dye, are classified according to the application method. Some of the examples of dyes are acid dyes, basic or cationic dyes, direct dyes, sulfur dyes, vat dyes, reactive dyes, mordant dyes etc. Colorants and auxiliaries will remain the biggest product segment, while faster gains will be seen in finishing chemicals. World demand for dyes and organic pigments is forecast to increase 3.9 percent per year through 2013, in line with real gains in manufacturing activity. Volume demand will grow 3.5 percent annually. While the textile industry will remain the largest consumer of dyes and organic pigments, faster growth is expected in other markets such as printing inks, paint and coatings, and plastics. Market value will benefit from consumer preferences for environmentally friendly products, which will support consumption of high performance dyes and organic pigments. Some of the fundamentals of the book are antimony and other inorganic compounds, halogenated flame retardants, phosphorous compounds, dyes and dye intermediates, textile fibers, pigment dyeing and printing, dry cleaning agents, dry cleaning detergents, acrylic ester resins, alginic acid, polyvinyl chloride, sodium carboxy methyl cellulose, guar gum, industries using guar gum, gum tragacanth, hydroxyethyl cellulose, polyethylene glycol, industries using polyethylene glycols, etc. The book covers details of antimony and other inorganic compounds, halogenated flame retardants, silicone oils, solvents, dyes and dye intermediates, dry cleaning agents, different types of gums used in textile industries, starch, flame retardants for textile and many more. This is very resourceful book for new entrepreneurs, technologists, research scholars and technical institutions related to textile. TAGS Antimony, Inorganic, Boron, Hydrates, Molybdenum, Halogenated, Flame, Polymers, Retardants, Phosphorous, Phosphorus, Formaldehyde, Melamine, Formaldehyde, Amino, Styrene, Butadiene, Chlorinated, Paraffins, Latexes, Silicone, Volatile, Solvents, Textile, Cotton, Rayon, Wool, Silk, Cellulose, Doing Business of Dyes Manufacturing Industry, Doing Business of Dyes, Dye Based Profitable Projects, Dye Based Small Scale Industries Projects, Dye Business Manufacturing, Dye Manufacturing, Dye Manufacturing, Dye production Industry in India, Dye production Projects, Dyes & Dye Intermediates Business, Dyes and Dye Intermediate Industries, Dyes and intermediates industry, Dyes and pigments industry in India, Dyes and pigments market in India, Dyes Manufacturing Industry, Dyes market, Dyestuff industry in India, Dyestuff Sector, Business guidance to clients, Business guidance for Textile Auxiliaries and Dyestuff, Business Plan for a Startup Business, Business start-up, Dyeing Auxiliary, Dyes and Dye Intermediates Technology, Dyes and Dye Intermediates, Dyestuff Formulations, Dyestuff Industry, Dyestuff manufacturing, Finishing Auxiliary, Guar Gum manufacturing, Gum Arabic manufacturing, How to start a successful Textile Auxiliaries and Dyestuff business, How to Start a Textile Auxiliaries and Dyestuff business?, How to Start a Textile Auxiliaries Production Business, How to Start Textile Auxiliaries and Dyestuff Industry in India, Hydroxy Propyl Cellulose manufacturing, Hydroxyethyl Cellulose manufacturing, Locust Bean Gum manufacturing, Manufacturing of Textile Auxiliaries Dyestuff, Manufacturing of Textile Auxiliaries, Modern small and cottage scale industries, Most Profitable Textile Auxiliaries and Dyestuff Business Ideas, New small scale ideas in Textile Auxiliaries processing industry, Polyacrylic Acid manufacturing, Polyethylene Glycol manufacturing, Poly-Ethylene Oxide manufacturing, Polyvinyl Alcohol manufacturing, Polyvinyl Pyrrolidone manufacturing, Profitable small and cottage scale industries, Profitable Small Scale Textile Auxiliaries and Dyestuff Manufacturing, Setting up and opening your Textile Auxiliaries Business, Small scale Commercial Textile Auxiliaries and Dyestuff making, Small scale Textile Auxiliaries and Dyestuff production line, Small Scale Textile Auxiliaries and Dyestuff Projects, Sodium Carboxy Methyl Cellulose manufacturing, Start Up India, Stand Up India, Starting a Textile Auxiliaries and Dyestuff Business, Start-up Business Plan for Textile Auxiliaries and Dyestuff, Startup Project for Textile Auxiliaries and Dyestuff business, Tamarind Gum manufacturing, Textile auxiliaries and chemicals with processes and formulations, Textile Auxiliaries and Dyestuff Based Profitable Projects, Textile Auxiliaries and Dyestuff Business, Textile Auxiliaries and Dyestuff Industry in India, Textile Auxiliaries and Dyestuff Industry, Textile Auxiliaries and Dyestuff Processing Projects, Textile Auxiliaries Based Small Scale Industries Projects, Textile Auxiliaries Formulations, Textile Auxiliaries Making Small Business Manufacturing, Textile Auxiliaries Technology, Textile Auxiliary, Textile Chemicals, Dyeing & Finishing Chemicals

Download or read book Hydrocolloids written by Charles M Tipton and published by Elsevier. This book was released on 2000-01-31 with total page 982 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids

Download or read book Food Stabilisers Thickeners and Gelling Agents written by Alan Imeson and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.