thefoodscience.com Professional Pages
About these pages...
This section will build as food ingredients are added. Each file will include the background science, properties, practical applications, technical data and details of suppliers.
I'm starting with methylcellulose and hydroxypropyl methylcellulose, ingredients that have made groundbreaking contributions to the development of gluten-free and vegan/vegetarian markets. They have also found widespread use in bakery, meat and potato products.
Click on the file names oppositie to find out more about their uses and applications. There is also a file that looks at the science behind how both are derived from cellulose
The site's Editor-in Chief is Linda Bellekom-Allen, an ingredient specialist with more than three decades of experience.
International reputation in new product development
A specialist in use of hydrocolloids and cellulose based gums covering every section of the food industry
Honorary Associate Professor, The University of Nottingham