Colloid Aspects of Food Chemistry and Technology

Abstract

WE start life as a quivering lump of jelly, and most of our foodstuffs are colloids. Food chemistry and food technology have passed beyond the stage of mere analysis into a field of science which engages all the important physico-chemical problems of colloids. Hence the need for a textbook which summarises the voluminous and scattered literature. Such problems as the staling of bread, the foaming of milk, the homogenisation of cheese, the sandiness in ice-cream, the froth on beer, the fining of wine, the clarification of water, to name but a few, all involve colloidal chemistry. Such a work will soon be found invaluable in the food laboratory, and the author's reputation ensures its thoroughness.

Colloid Aspects of Food Chemistry and Technology.

Dr. William Clayton. Pp. viii + 571 + 6 plates. (London: J. and A. Churchill, 1932.) 36s.