Chapter 1 Hydrocolloids: Fifteen Practical Tips (Thomas R. Laaman).
Chapter 2 Hydrocolloids in Salad Dressings (Alan H. King).
Chapter 3 Hydrocolloids in Muscle Foods (James W. Lamkey).
Chapter 4 Hydrocolloids in Bakery Products (William Santa Cruz).
Chapter 5 Hydrocolloids in Bakery Fillings (Marceliano B. Nieto and Maureen Akins).
Chapter 6 Hydrocolloids in Frozen Dairy Desserts (Philip A. Rakes and Thomas R. Laaman).
Chapter 7 Hydrocolloids in Cultured Dairy Products (Joseph Klemaszewski).
Chapter 8 Hydrocolloids in Restructured Foods (Ian Challen and Ralph Moorhouse).
Chapter 9 Hydrocolloids in Flavor Stabilization (Milda E. Embuscado).
Chapter 10 Hydrocolloid Purchasing I: History and Product Grades (Thomas R. Laaman).
Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation (Thomas R. Laaman).
- Expert guidance on choosing and using stabilizers to ensure high quality food products
- Ensures beneficial relationships between food manufacturers and hydrocolloid suppliers
- Numerous actual product formulations in each chapter