Hello people,
I would appreciate any resources to help me learn more about gelling and thickening agents. Mainly I’m interested in learning the following:
- Types of thickeners and stabilizers for increasing viscosity in cold liquids (i.e. sauces, beverages)
- Types of gel-forming agents for a soft, clean gel
- Types of gel-forming agents for a firm, bouncy, clean gel
- Types of gel-forming agents for a firm, elastic, sticky gel
- Types of clean, non-slimy binders for meat and meat analogue products
For all of the above, I would greatly appreciate resources about their:
- Application procedures and parameters (e.g. usage level, pH, temperature, buffers, activators)
- Thermodynamics
- Cost and supply chain aspects
- Mechanism behind their gelling/thickening properties
Thank you ahead for pointing any learning resources and any of your input!