Alicia Foundation, Toni Massanes

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

• Gebundenes Buch

Produktbeschreibung

The use of food texturizing agents has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from famed chef Ferran Adria's Alícia Foundation provides a clear and practical guide for any chef who wants to work with these texturing agents. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

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Produktdetails

• Verlag: Taylor & Francis Inc
• Seitenzahl: 360
• Erscheinungstermin: 24. Oktober 2014
• Englisch
• Abmessung: 231mm x 155mm x 20mm
• Gewicht: 710g
• ISBN-13: 9781466565074
• ISBN-10: 1466565071
• Artikelnr.: 37053739

Inhaltsangabe

Research on Texturizing Agents. Texturizers: Agents that Modify Texture.
Selected Products. Research Methodology. Gelling Agents. General Properties
of Gelling Agents. About Gelling Agents. Gelatin. Agar-Agar. Sodium
Alginate. Kappa Carrageenan. Iota Carrageenan. HM Pectin. LM Pectin. High
Acyl (Elastic) Gellan Gum. Rigid (Low Acyl) Gellan Gum. Methylcellulose.
Thickening Agents. General Properties of Thickening Agents. About
Thickening Agents. Main Culinary Uses for Thickening Agents. Kudzu Starch.
Xanthan Gum. Locust Bean Gum. Guar Gum. Tara Gum. Foaming Agents. General
Properties of Foaming Agents. About Foaming Agents. Principle Culinary Uses
for Foaming Agents. Egg White Powder. Gelatin. Methylcellulose. Lecithin.
Sucrose Esters. Emulsifying Agents. General Properties of Emulsifying
Agents. About Emulsifiers. Principal Dishes/Preparations Using Emulsifiers.
Monoglycerides and Diglycerides.