Ion Exchange Resins and Synthetic Adsorbents in Food Processing

The book reviews the use of ion exchange resins and synthetic adsorbents in food industries such as sugar (sucrose) monosaccharides (glucose fructose tagatose) polyols oligosaccharides such as inulin synthetic sweeteners such as sucralose fruit juices (orange juice apple juice other fruit juices) milk whey amino acids organic acids (citric lactic malic acid) gelatin glycerin nutraceuticals (vitamins polyphenols) and various other applications such as pectins and wine stabilization. The focus is on ion exchange rather than on food processing it is therefore addressed to all those working in food processing industries or in parallel industries for whom ion exchange is not their primary field of experience.