Session 43: Room 386 | |||
Monday PMCrash course: How to stabilize foods with hydrocolloids | |||
| Sponsor: | Carbohydrate Division | ||
| Moderator(s): | J. N. BeMiller, Purdue Univ. T. R. Laaman, Kimica America Inc. | ||
| Time: | 2:30 PM | ||
| 2:30 PM | Introductory Remarks | ||
| 2:35 PM | 43-1 | How to stabilize beverages J. D. KELLER | |
| 3:05 PM | 43-2 | How to stabilize salad dressings A. H. KING | |
| 3:35 PM | 43-3 | How to stabilize restructured foods I. Challen, R. MOORHOUSE | |
| 4:05 PM | 43-4 | How to stabilize bakery fillings M. AKINS | |
| 4:35 PM | 43-5 | How to stabilize processed cheese and dairy products with Hydrocolloids A. S. CHA | |
| 5:05 PM | 43-6 | How to stabilize ice cream and frozen desserts P. A. RAKES | |
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana