This book investigates the latest advancements and applications of gums and stabilizers within the food industry. As the proceedings of the 14th international conference, it compiles research presented by leading scientists and industry professionals. The core argument revolves around the evolving role of these ingredients in product formulation, texture modification, and shelf-life extension, reflecting current challenges and innovations in food science.

This collection of conference proceedings is likely to be of significant interest to food scientists, product developers, and researchers in the field of hydrocolloid technology. The papers presented offer a snapshot of current research and industry practices, providing valuable insights into the functional properties and applications of gums and stabilizers. The focus on practical applications alongside theoretical research suggests a text that bridges academic inquiry with industrial relevance.