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Thickening and Gelling Agents for Food pp 86–118Cite as

Exudate gums

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Abstract

The exudate gums were amongst the first thickening, emulsifying and stabilising agents used in food. Despite competition from other materials they continue to be used in large quantities. Indeed, in food, the quantity of gum arabic used exceeds any other Polysaccharide additive apart from starch and its derivatives.

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Authors
  1. M. V. Wareing
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Editors and Affiliations

  1. Food Ingredients Division, FMC Corporation (UK) Ltd, 3C Harcourt Way, Meridian Business Park, LE3 2WP, Leicester, UK

    Alan P. Imeson (Technical Sales) (Technical Sales)

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© 1997 Springer Science+Business Media Dordrecht

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Wareing, M.V. (1997). Exudate gums. In: Imeson, A.P. (eds) Thickening and Gelling Agents for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2197-6_5

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  • DOI: https://doi.org/10.1007/978-1-4615-2197-6_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5921-0

  • Online ISBN: 978-1-4615-2197-6

  • eBook Packages: Springer Book Archive

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