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Chapter 19

Xanthan Gum in Skim Milk: Designing Structure into Acid Milk Gels

Polysaccharides such as xanthan gum (XG) are widely used to enhance and maintain textural and visual properties in food products. However, the underlying mechanisms are not sufficiently well understood. The interactions of polysaccharides with other food ingredients are often ignored, although playi...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
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