Thickening and Gelling Agents for Food
Alan P. Imeson (Author)
The sucess 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 of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal line cellulose: some changes have increased the number of additives ap proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage
eBook, English, 1997
1st ed. 1997 View all formats and editions
Springer US : Imprint: Springer, New York, NY, 1997
1 online resource (XV, 320 p.)
9781461521976, 9780751403480, 1461521971, 0751403482
1262378741
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
Bibliographic Level Mode of Issuance: Monograph
English