Food Stabilisers, Thickeners and Gelling AgentsISBN: 978-1-4051-3267-1
Hardcover
368 pages
December 2009, Wiley-Blackwell
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Acknowledgements.
Contributors.
1 Introduction.
Dennis Seisun.
1.1 Introduction.
1.2 Functional properties.
1.3 Regulatory environment.
1.4 Commercial environment.
1.5 Future developments.
2 Acacia Gum (Gum Arabic).
Francis Thevenet.
2.1 Introduction.
2.2 Origin and purification process.
2.3 Chemical structure.
2.4 Applications.
2.5 Health benefits.
2.6 Future developments.
3 Agar.
Alan Imeson.
3.1 Introduction.
3.2 Raw materials.
3.3 Production.
3.4 Composition and structure.
3.5 Functional properties.
3.6 Applications.
3.7 Future developments.
4 Alginates.
Trond Helgerud, Olav G°aserød, Therese Fjæreide, Peder O. Andersen, Christian Klein Larsen.
4.1 Introduction.
4.2 Production.
4.3 Chemical composition.
4.4 Functional properties.
4.5 Gel formation techniques.
4.6 Applications.
4.7 Thickening and stabilising.
4.8 Dairy products.
4.9 Film formation.
4.10 Encapsulation.
4.11 Other applications.
4.12 Summary.
5 Carrageenan.
William R. Blakemore and Alan R. Harpell.
5.1 Introduction.
5.2 Raw materials.
5.3 Manufacturing.
5.4 Regulation.
5.5 Structure.
5.6 Functional properties.
5.7 Food applications.
6 Cellulose Derivatives.
Mary Jean Cash and Sandra J. Caputo.
6.1 Introduction.
6.2 Raw materials and processing.
6.3 Composition and chemistry.
6.4 Food applications.
6.5 Future developments.
7 Gelatin.
Paul Stevens.
7.1 Introduction.
7.2 Manufacturing process.
7.3 Regulations: European Union and the USA.
7.4 Chemical structure and reactivity.
7.5 Physicochemical properties.
7.6 Food applications.
7.7 Future developments.
8 Gellan Gum.
Raymond Valli and Ross Clark.
8.1 Introduction.
8.2 Manufacture.
8.3 Chemical composition.
8.4 Functional properties.
8.5 Regulatory status.
8.6 Applications.
8.7 Future developments.
9 Gum Tragacanth and Karaya.
Jenny M. Mayes.
9.1 Gum tragacanth.
9.2 Gum karaya.
10 Inulin.
Rudy Wouters.
10.1 Introduction.
10.2 Resources and raw materials.
10.3 Production.
10.4 Chemical structure.
10.5 Physical and chemical properties.
10.6 Principle of fat replacement.
10.7 Physiological properties.
10.8 Applications.
11 Konjac Glucomannan.
Jean-Marc Parry.
11.1 Introduction.
11.2 Raw materials.
11.3 Processing.
11.4 Structure.
11.5 Functional properties.
11.6 Food applications.
11.7 Nutritional applications.
11.8 Future developments.
12 Microcrystalline Cellulose.
Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga.
12.1 Introduction.
12.2 MCC product technologies.
12.3 Manufacturing process.
12.4 Colloidal MCC product line extensions.
12.5 Physical modification – the alloying concept.
12.6 Physical and functional properties.
12.7 Legislation and nutrition.
12.8 Food applications.
12.9 Future developments.
13 Pectin.
Sarah M. Brejnholt.
13.1 Introduction.
13.2 Raw materials.
13.3 Processing.
13.4 Composition.
13.5 Chemical properties.
13.6 Applications.
13.7 Future developments.
14 Pullulan.
Hiroto Chaen.
14.1 Introduction.
14.2 Raw materials.
14.3 Production.
14.4 Functional properties.
14.5 Food applications.
14.6 Future developments.
15 Seed Gums.
Willem Wielinga.
15.1 Introduction.
15.2 Raw materials.
15.3 Production.
15.4 Composition.
15.5 Functional properties.
15.6 Further developments.
15.7 Derivatised seed gums for technical applications.
16 Starch.
Paul Sheldrake.
16.1 Introduction.
16.2 Raw materials.
16.3 Processing.
16.4 Composition and structure.
16.5 Thickening and gelling properties.
16.6 Starch modification.
16.7 Food applications.
16.8 Conclusions.
17 Xanthan Gum.
Graham Sworn.
17.1 Introduction.
17.2 Production.
17.3 Chemistry.
17.4 Solution preparation.
17.5 Rheology.
17.6 Stability and compatibility.
17.7 Interactions.
17.8 Applications.
Index.
Colour plate section.
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