Hydrocolloid Applications

Professor Amos Nussinovitch
The Hebrew University of Jerusalem
The Robert H. Smith Faculty of Agriculture, Food and Environment
Institute of Biochemistry, Food Science and Nutrition
P.O. Box 12, Rehovot 76100, Israel

Curriculum Vitae

Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He is the son of holocaust survivors. Nussinovitch served as a soldier in the October (Yom Kippur) and Lebanon wars and his heritage and the horrors of war have shaped his life, thoughts and attitudes. He studied Chemistry for a B.Sc. degree at the University of Tel-Aviv, and Food Engineering and Biotechnology for B.Sc., M.Sc. and D.Sc. degrees at the Technion-Israel Institute of Technology. Nussinovitch has worked as an engineer in several companies and has been involved in several research and development projects, at companies and universities in both the United States and Israel. His interests are focused on studying the physical properties of liquids, semi-solids, solids and powders, especially gums (hydrocolloids) and their uses, in addition to providing consulting services to industry.


Currently, Professor Nussinovitch is at the Hebrew University of Jerusalem. He is the leader of a large group of researchers working on theoretical and practical aspects of hydrocolloids, including: coating of cells and foods, specialized glues, developing different types of beads and capsules, specialized cellular solids and biological carriers for the food, packaging, water treatment, medicinal and biological control industries. Prof. Nussinovitch has developed a novel glossmeter for the measurement of glossy food surfaces, a crunchmeter for quality control and food development, apparatuses for the continuous monitoring of gel swelling and shrinking, and methods for the electrical drying of food particles. He is the sole author of the books: "Hydrocolloid Applications, Gum Technology in the Food and Other Industries" published in 1997 by Chapman and Hall, and "Water-Soluble Polymer Applications in Foods" published in 2003 by Blackewell. More than 100 reviewed research articles, ~20 patents or patent applications and custom-made apparatuses cover, in part, the achievements, ideas, inventions and solutions accumulated during his long journey. These many years of wandering through some simple and/or non-conventional uses of hydrocolloids in many fields have brought about a thorough understanding of when and how these fascinating materials can be used, particularly where less published information is available.

Intellectual Property

The intellectual property related to these areas belongs to the Hebrew University of Jerusalem. We are open to joint research projects, both local and international, in these or related fields. We are interested in selling ideas and technique, apparatus and product packages and are open to direct and open discussions regarding joint enterprises with businesses. In these areas, Yissum, the Technology Transfer Company of the Hebrew University of Jerusalem, accompanies and assists us. If you are interested please contact us at nussi@agri3.huji.ac.il and we will be happy to assist you.


Water-soluble gums are beneficial in many fields, including adhesives, agriculture, chemicals, construction-industry products, biotechnology, ceramics, cosmetics, explosives, food, paper, textiles, printing, inks, pharmaceuticals, leather and texturization, among others. A brief summary cannot adequately describe the ubiquity and usefulness of water-soluble gums in daily life.

Research Topics - Partial List

1. Protective coatings for foods, agricultural products and cells go to protective coatings page
2. Temperature-stable liquid-core capsules go to temperature stable page
3. Cellular dry macro-capsules go to cellular dry macro capsules page
4. Sponges go to spnges page
5. Composite cellular carriers go to compososite cellular carriers page
6. Biomaterials as carriers of denitrification bacteria for water treatment in aquariums


1. Gloss measurements of flat and smooth surfaces go to gloss page
2. Crunchmeter for the quality control and development of crunchy foods go to crunchmeter page
3. Apparatus for the continuous monitoring of gel swelling and shrinkage and of colored solutions
4. Electrical drying of foods go to the electrical drying of foods page
5. Novel method and apparatus for testing the rolling-tack of pressure-sensitive adhesive materials go to novel method adhesive materials page

Other Areas of Research and Development

a. Fruit texturization and crunchy fruit cellular products
b. Fractal analysis of porous surfaces
c. Multilayer sponges
d. Specialized, less conventional capsules
e. Methods for size reduction
f. Multilayerd, multitextured foods
g. Drug delivery
h. Biological control

List of publications  to the list of publications

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Last updated on June 2003