30th - 31st March 2010
Chipping Campden, Gloucestershire

Hydrocolloids are among the most widely used ingredients in the food and drink industry providing texture, structure and stabililty to a diverse range of products including bakery products, soft drinks, ready meals and pet foods.

Hydrocolloids have been traditionally used to deliver viscosity, gelation or emulsification properties and are now being used increasingly as fat substitutes and sources of fibre. However the choice of which type to use can be bewildering with a variety of very similar ingredients available which appear to offer the same process or product benefits to the food technologist or engineer.

How would you decide on whether to develop a sauce based on xanthan gum, locust bean gum or starches? By participating in this two day workshop delegates will develop an understanding of the key functional properties of the principal gums and stabilisers - including how to measure their functional properties - used in the food industry together with a structured approach on their applications in a wide range of products.

Further Details
Additional information about this event is available online