Microbial Polysaccharides in Snack Manufacturing

By Nick Stuart

The book "Microbial Polysaccharides in Snack Manufacturing" authored by Nick Stuartis an insightful guide that explores the use of microbial polysaccharides such as gellan gum and pullulan in snack manufacturing to reduce oil absorption. The book highlights the challenges faced by the snack industry in reducing oil absorption in traditional snacks and provides a detailed analysis of the benefits of using microbial polysaccharides in snack production.

The author presents a step-by-step approach to the design and implementation of microbial polysaccharides in snack manufacturing. The book covers various topics, including the fundamentals of snack manufacturing, oil absorption in snacks, microbial polysaccharides, and their use in snack manufacturing.

The book also discusses the various types of microbial polysaccharides such as gellan gum and pullulan, their properties, and their applications in snack manufacturing. The author provides numerous case studies and practical examples to help readers understand the concepts and techniques presented in the book.

This book is a valuable resource for food technologists, researchers, and students working in the field of food science and technology. It provides a comprehensive understanding of the benefits of using microbial polysaccharides in snack manufacturing and the ways in which they can be used to reduce oil absorption in traditional snacks. It also highlights the importance of reducing oil absorption in snack manufacturing to enhance the nutritional value and quality of snacks while reducing their environmental impact.

• Format: Paperback
• Language: English
• ISBN: B0CN4V94Q1
• ISBN13: 9798868983375
• Release Date: November 2023
• Publisher: Self Publisher
• Length: 156 Pages
• Weight: 0.48 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"