Thickening and Gelling Agents for Food /

The success of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Imeson, A. (Alan) (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Dordrecht : Springer-Science+Business Media, B.V., 1997.
Edición:Second edition.
Temas:
Colloids.
Food additives.
Gelation.
Chemistry.
Food science.
Food Additives
Chemistry
Food Technology
Aliments > Additifs.
Gélification.
Chimie.
Science des aliments.
chemistry.
Gelation
Food additives
Colloids
Food science
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1 Agar
  • 1.1 Introduction
  • 1.2 Raw Materials
  • 1.3 Production
  • 1.4 Agars Obtained from Various Agarophytes
  • 1.5 Chemical Composition
  • 1.6 Agar Gelation
  • 1.7 Synergies and Incompatibilities of Agar
  • 1.8 Applications
  • References
  • 2 Alginates
  • 2.1 Introduction
  • 2.2 Manufacture
  • 2.3 Chemical Composition
  • 2.4 Functional Properties
  • 2.5 Gel Formation Techniques
  • 2.6 Alginate Processes for Food Production
  • 2.7 Thickening and Stabilising
  • 2.8 Film Formation
  • 2.9 Summary
  • References
  • 3 Carrageenan
  • 3.1 Introduction
  • 3.2 Raw Materials
  • 3.3 Manufacturing
  • 3.4 Regulation
  • 3.5 Functional Properties
  • 3.6 Synergism with Food Ingredients
  • 3.7 Food Applications
  • References
  • 4 Cellulose Derivatives
  • 4.1 Introduction
  • 4.2 Manufacture
  • 4.3 MC and MHPC: Chemistry And Properties
  • 4.4 HPC: Chemistry and Properties
  • 4.5 CMC: Chemistry and Properties
  • 4.6 Major Commercial Applications in Food Products
  • References
  • 5 Exudate Gums
  • 5.1 Introduction
  • 5.2 Gum Arabic
  • 5.3 Gum Tragacanth
  • 5.4 Gum Karaya
  • References
  • 6 Gellan Gum
  • 6.1 Introduction
  • 6.2 Manufacture
  • 6.3 Chemical Composition
  • 6.4 Functional Properties
  • 6.5 Regulatory Status
  • 6.6 Applications
  • 6.7 Future Developments
  • References
  • 7 Gelatin
  • 7.1 Introduction
  • 7.2 Gelatin: Definition
  • 7.3 Collagen
  • 7.4 Collagen-Gelatin Transformation
  • 7.5 Gelatin Manufacture
  • 7.6 Chemical Structure
  • 7.7 Functional Properties
  • 7.8 Uses of Gelatin in the Food Industry
  • References
  • 8 Konjac Gum
  • 8.1 Introduction
  • 8.2 Raw Materials
  • 8.3 Manufacturing
  • 8.4 Regulation
  • 8.5 Chemical Structure
  • 8.6 Functional Properties
  • 8.7 Dietary Fibre
  • 8.8 Food Applications
  • Additional Reading
  • 9 Microcrystalline Cellulose
  • 9.1 Introduction
  • 9.2 Raw Materials
  • 9.3 Manufacturing Process
  • 9.4 Chemical Composition
  • 9.5 Physical and Functional Properties
  • 9.6 Interactions with other Food Ingredients
  • 9.7 Applications in Foods
  • 9.8 Legislation and Nutrition
  • 9.9 Future Developments
  • References
  • 10 Modified Starches
  • 10.1 Introduction
  • 10.2 Chemical Composition
  • 10.3 Starch Manufacturing Process
  • 10.4 Physical and Sensory Properties of Native and Modified Starches
  • 10.5 Preparation and use
  • 10.6 Major Commercial Applications
  • Further Reading
  • 11 Pectins
  • 11.1 Occurrence and Sources of Pectin
  • 11.2 Chemical Nature of Pectin
  • 11.3 Pectin Manufacture
  • 11.4 Modification of Pectin
  • 11.5 Properties of Pectin
  • 11.6 Gelation: High Methoxyl Pectins
  • 11.7 Gelation: Low Methoxyl Pectins
  • 11.8 Interaction with other Polymers
  • 11.9 Physiological Properties: Dietary Fibre
  • 11.10 Legal Status
  • 11.11 Jams and Jellies: Traditional High-Sugar Products
  • 11.12 Jams and Jellies: Reduced Sugar
  • 11.13 Fruit Products for Bakery Applications
  • 11.14 Fruit Preparations
  • 11.15 Desserts
  • 11.16 Confectionery
  • 11.17 Savoury Products
  • 11.18 Low-Calorie Drinks
  • 11.19 Dairy Drinks
  • 11.20 Other Food uses and Potential Uses
  • References
  • 12 Seed Gums
  • 12.1 Introduction
  • 12.2 Galactomannans
  • 12.3 Chemical Structure
  • 12.4 Properties
  • 12.5 Applications of Galactomannans
  • 12.6 Conclusion
  • References
  • 13 Xanthan Gum
  • 13.1 Introduction
  • 13.2 Process
  • 13.3 Molecular Structure
  • 13.4 Xanthan gum in Solution
  • 13.5 Solution Preparation and use
  • 13.6 Gum Associations
  • 13.7 Applications
  • References.

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