Titlebook: Hydrocolloid Applications; Gum technology in th A. Nussinovitch Book 1997 Springer Science+Business Media Dordrecht 1997 agriculture.cellul

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Spongy hydrocolloid matrices,n developed. They include honeycomb-like materials and polymeric foams used for a variety of purposes, from disposable coffee cups to crash padding in aircraft cockpits. Foaming techniques are used to create foamed polymers, metals, ceramics and glass and these foams can be used for insulation, cushioning and absorbance of impact kinetic energy.

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Alginates,d and for can-sealing purposes. In 1934, the use of alginate for foods (as an ice-cream stabilizer) became important. In 1944, propylene glycol alginate (PGA) was developed and produced commercially. Later, alginate-production plants were established in the USA, Europe and Japan (.).

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Cosmetics,amilies, such as hair preparations, oral-hygiene products, feminine hygiene, dieting aids, baby needs and medicaments, foot products, packaged medications, shaving preparations, fragrances, hand preparations, personal-cleanliness items, among many others (.; .; .).

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Glues,esive and an adherent, to consider the bulk properties of the materials involved: major concern should be given to the zone between bulk adhesive and bulk adherent ‘interphase’. The level of performance required of the adhesive will depend on the strength of the adherent and the load that it is expected to carry (.).

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Book 1997­ tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, their sources

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paper, tex­ tiles and texturization, among many others. It is almost impossible to spend a day without directly or indirectly enjoying their qualities. This book on hydrocolloid applications is divided into two major portions. The first is devoted to a few important gelling and non-gelling gums, the

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https://doi.org/10.1007/978-1-4615-6385-3agriculture; cellulose; colloid; food

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