The breadth and depth of knowledge of gums and stabilisers has increased tremendously since the 1980s, with researchers in industry and academia collaborating to accelerate the growth. Bringing together contributions from international experts, this text presents research in the field of hydrocolloids used in food. The first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included.