Description: Polysaccharides, groups of carbohydrates composed of long chains of simple sugars (starch, cellulose, insulin, and glycogen are all common examples), are a subject of intense interest in the food industry. This book provides background information on polysaccharides, allowing the reader to gain a basic understanding of them and their role in food technologies.

Reams of theory have been generated regarding synthetic polymers of the past 50 years, but the crucial role of polysaccharides has been neglected until recently. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, non-technical style and should be equally comprehensible to the student, researcher, plant manager, and the casual observer with only a modest technical background.
-- Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
-- Presents material in a simple, easy to understand style
-- Focuses exclusively on the food industry

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