Ingredient Handbook Series

The goal of this series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series that helps food industry professionals gain a common understanding of ingredients, their properties and their applications.

Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually appealing features, including illustrations, graphs, diagrams, troubleshooting tables and more. This approach offers food professionals at any level quick access to the basic technical knowledge needed to understand and work with specific ingredients.

These handbooks present the basics about ingredients and offer practical advice on their uses in a variety of foods. The scope of each volume includes basic chemistry, functional properties, food applications, tips on problem solving, analytical testing, processing characteristics, production and specifications, nutrition, labeling, safety and regulatory issues.

Other topics include:
• Purchasing
• Suppliers
• Technical Sales Representative
• Quality Assurance Staff
• Production Personnel
• Plant Managers and Supervision
• Course Instructors
• Students
• Engineers
• Product Scientists
• New Product Developers

Eagan Press, 3340 Pilot Knob Rd, St Paul, MN 55121-2097. Tel: 800-328-7560; Fax: 651-454-0766.