Polysaccharides hydrocolloids

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

Stoloff, Leonard, Polysaccharide Hydrocolloids of Commerce, XIII, 265-287... 

Stacey, M. See also, Foster, A. B. Stacey, M. See also, Overend, W. G. Stoloff, Leonard, Polysaccharide Hydrocolloids of Commerce, 13, 265-287 SuGiHARA, James M., Relative Reactivities of Hydroxyl Groups of Carbohydrates, 8,1-44... 

Polysaccharides hydrocolloids (Modified) starches, maltodextrins, P-cyclodextrins, alginate, gum arabic, pectin/polypectate, carrageenan, agarose... 

Nakamura, A. H. Furuta H. Maeda Y. Nagamatsu A. Yoshimoto. The structure of soluble soybean polysaccharide. Hydrocolloids-Part 1 K. Nishinari, Ed. Elsevier Science New York, NY, 2000, pp. 235-241. 

Phycocolloid n. Any of several polysaccharide hydrocolloids from brown to red seaweeds. Whistler JN, BeMiller JN (eds) (1992) Industrial gums polysaccharides and their derivatives. Elsevier Science and Technology Books, New York. 

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