The authors of this article, Sakharam K. Patil, Ph.D., and Mary Ann Meschi, are president and product development manager, respectively, of S. K. Patil & Associates, based in Munster, Ind. Patil has held previous positions at American Maize/Cerestar, including director of quality assurance, commercial development and vice-president of marketing, R & D and technology transfer. Patil has a B.S. from Poona University, India, a M.S. in food technology from CFTRI, Mysore University, India and a Ph.D. in food/grain science, Kansas State University. Patil is currently an adjunct professor at Whistler Center of Carbohydrates Research Center, Purdue University. Patil and Meschi can be reached at 219-922-1033 or sakharam@sbcglobal.net.
Hydrocolloid gums and starches provide an arsenal of ingredients to develop specific and distinct textures and viscosities, both by themselves and in combination.