Gums and stabilisers play important roles in food manufacture. This volume, the sixth to present details of current research, is based on the 6th International Conference held at Wrexham in North Wales. The volume reflects the new trends and concerns which are currently associated with the industry, and places major emphasis on the practical aspects of the subject, integrating the work of the academic researcher with the experience of the producer. Important themes covered include structure and rheology, synergism, processing, eumbion stabilisation of our calorie products, and novel functionality and techniques. The most comprehensive review of the subject currently available, this title will be invaluable to suppliers, producers, research scientists and technologists in this important area of the food industry.