1. List 3 principal resources for information on food starches or gums/hydrocolloids, or list 3 places you would look for information on the structure, properties, or uses of a specific food starch or gum (other than your textbook).

2. Describe and discuss the basis for using a (a) starch or (b) gum product as a bulking agent, crystallization inhibitor, emulsifying agent, emulsion stabilizer, encapculating agent, film former, foam stabilizer, gelling material, suspension stabilizer, of whipping agent or for water absorption or binding in a given food product.

Web Author: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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