The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various states of supramolecular and microscopic organization. The objective is to relate the equilbrium and dynamic properties fo the system to the interactions amongst the constituent molecular and particulate entities. The emphasis is on structure and kinetics at the colloidal scale, and with the distribution of molecular food components (proteins, lipids, polysaccharides, etc) between dispersed and continuous bulk phases (water, fat, air, etc) and various kinds of interfaces (oil-water, air-water, etc.) Food products such as butter, cheese, ice-cream, margarine, mayonnaise and yoghurt are all examples of food colloids. This book describes experimental and theoretical developments in the field of food colloids. To some extent it is meant as a companion volume to Colloids in Food , written by E. Dickinson and G. Stainsby. The basic principles of colloid science were covered in the earlier book, while the present book concentrates on recent information from research carried out. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.