A chef's guide to gelling, thickening, and emulsifying agents. (2014)

• Record Type: Book
• Further Information: Note: Alicia Foundation.
• Authors: Alicia Foundation
• Other Names: Fundació Alícia.
• Contents: How to Use This Guide; Acknowledgments; Prologue; ; Research on Texturizing Agents; Texturizers: Agents that Modify Texture; Texture; Selected Products; Selection Methods; Table of Selected Texturizing Agents; Research Methodology; Study Parameters for the Application of Texturizing Agents; The Four Stages of Research; Preparations and Techniques of Texturizing Agents; ; Gelling Agents; General Properties of Gelling Agents; What Is a Gel?; How Does a Gelling Agent Work?; Principle Characteristics of Gelling Agents; Properties of Gelling Agents; About Gelling Agents; How the Product Is Used as a Gelling Agent; Instructions for Use; Principle Culinary Preparations Prepared with Gelling Agents; Gelatin; General Information; Characteristics of the Selected Product; Gel Preparation; About Gel Preparation; Gelatin and Various Foods; Handling and Manipulation of Gelatin Gels; Synergies with Other Gelling Agents; Mild Shellfish and Vegetable Escabeche; Agar-Agar; General Information; Characteristics of the Selected Product; Preparation of an Agar-Agar Gel; About Gel Preparation; Agar-Agar and Specific Foods; Handling and Manipulation of Agar-Agar Gels; Synergistic Effects with Other Gelling Agents; Cod, Almond, and Wild Mushroom Soup; Sodium Alginate; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of Sodium Alginate with Various Foods; Handling and Manipulation of Sodium Alginate Gels; Synergistic Effects with Other Gelling Agents; Spherical-I Green Olives (Catalog number 1095); Kappa Carrageenan; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of Kappa Carrageenan with Various Foods; Handling and Manipulation of Kappa Carrageenan Gels; Synergistic Effects with Other Gelling Agents; El Raor; Iota Carrageenan; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of Kappa Carrageenan with Various Foods; Handling and Manipulation of Iota Carrageenan Gels; Synergistic Effects with Other Gelling Agents; Muxarra with Mamia Rota; HM Pectin; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of HM Pectin with Various Foods; Handling and Manipulation of HM Pectin Gels; Synergistic Effects with Other Gelling Agents; Mango, Pistachio, and White Chocolate Orange Cake; LM Pectin; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Handling and Manipulation of LM Pectin Gels; Synergistic Effects with Other Gelling Agents; Chocolate Hazelnut Cream; High Acyl (Elastic) Gellan Gum; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of Elastic Gellan Gum with Various Foods; Handling and Manipulation of Elastic (High Acyl) Gellan Gum Gels; Synergistic Effects with Other Gelling Agents; Hot Tea for People Who Have Difficulty Swallowing; Rigid (Low Acyl) Gellan Gum; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Behavior of Rigid (Low Acyl) Gellan Gum with Various Foods; Handling and Manipulation of Rigid (Low Acyl) Gellan Gum Gels; Synergistic Effects with Other Gelling Agents; Banana Flambé; Methylcellulose; General Information; Characteristics of the Selected Product; Instructions for Use; About Gel Preparation; About the Obtained Gel; Handling and Manipulation of Methylcellulose Gels; Synergistic Effects with Other Gelling Agents; Asparagus Viognier; ; Thickening Agents; General Properties of Thickening Agents; What is a Thick Texture?; How Does a Thickener Work?; Thickening Agent Terms; About Thickening Agents; General Description of the Thickening Agent; Instructions for Use; Main Culinary Uses for Thickening Agents; Cornstarch; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Cornstarch; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Cornstarch; Synergistic Effects with Other Thickening Agents; Hot Chocolate; Kudzu Starch; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Kudzu Starch; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Kudzu Starch; Synergistic Effects with Other Thickening Agents; Potatoes in Their Sauce; Xanthan Gum; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Xanthan Gum; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Xanthan Gum; Synergistic Effects with Other Thickening Agents; 64% Dark Coverture-Coffee-Vanilla-Cinnamon; Locust Bean Gum; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Locust Bean Gum; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Locust Bean Gum; Synergistic Effects with Other Thickening Agents; Olive Oil Gummies; Guar Gum; General Information; Characteristics of the Selected Product; Instructions For Use; Working with Guar Gum; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Guar Gum; Synergistic Effects with Other Thickening Agents; Rice Macaroni with Vegetables and Béchamel for Hypocaloric Hospital Diets; Tara Gum; General Information; Characteristics of the Selected Product; Instructions For Use; Working with Tara Gum; About the Obtained Texture; Handling and Manipulation of Foods Thickened with Guar Gum; Synergistic Effects with Other Thickening Agents; Catalan D.O.P. Olive Oil Meat Sauce; ; Foaming Agents; General Properties of Foaming Agents; What Is Foam?; How Do Foaming Agents Work?; Principle Characteristics of Foaming Agents; Properties of Foaming Agents; About Foaming Agents; Description of How the Product Is Used as a Foaming Agent; Instructions for Use; Principle Culinary Uses for Foaming Agents; Egg White Powder; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Powdered Egg Whites; About the Obtained Foam; Handling and Manipulation of Egg White Powder Foams; Synergistic Effects with Other Thickening Agents; Interpretation of Vanity: Chocolate Cake with Almond Cream and Cocoa Bubbles; Gelatin; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Gelatin; About Obtained Foam; Handling and Manipulation of Gelatin Foams; Synergistic Effects with Other Foaming Agents; Mimetic Banana with Mango and Nutmeg; Methylcellulose; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Methylcellulose; About Obtained Foam; Handling and Manipulation of Methylcellulose Foams; Synergistic Effects with Other Foaming Agents; Coulant/Soufflé of Granadilla with Cardamom Toffee (Catalog number 1186); Lecithin; General Information; Characteristics of the Selected Product; Instructions for Use; Working with Lecithin; About the Obtained Foam; Handling and Manipulation of Lecithin Foams (Airs); Synergistic Effects with Other Foa
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2014
• Extent: 1 online resource, illustrations
• Subjects: 664.2; Stabilizing agents; Hydrocolloids; Food -- Analysis
• Languages: English
• ISBNs: 9781482297874
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.