27th to 29th April 2010
Leatherhead, Surrey

Gels, thickeners and stabilising agents, collectively known as hydrocolloids, are prerequisites in development and production of  modern-day food & drink products, and are essential for not only controlling the textural and sensorial qualities but also for  extending the product shelf life. .With high consumer expectations, food developers need to have a firm understanding of how to manipulate hydrocolloid functionality to produce the desirable qualities associated with high-quality products.

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