Food Stabilisers, Thickeners and Gelling Agents

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by–product giving characteristic melt–in–the–mouth gels;   and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently–approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.
This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Also available from Wiley–Blackwell
Enzymes in Food Technology second edition
Edited by R.J. Whitehurst and M. van Oort / ISBN 9781405183666
 
Glucose Syrups – Technology and Applications
Edited by P. Hull / ISBN 9781405175562
 
Food Mixing – Principles and Applications
Edited by PJ Cullen / ISBN 9781405177542
www.wiley.com/go/food


Spis treści:
Preface.
Acknowledgements.
Contributors.
1 Introduction.
Dennis Seisun.
1.1 Introdu ction.
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 P roduction.
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.

Nota biograficzna:
Dr Alan Imeson, FMC BioPolymer, London, UK

Okładka tylna:
Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by–product giving characteristic melt–in–the–mouth gels;   and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently–approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.
This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.
Also available from Wiley–Blackwell
Enzymes in Food Technology second edition
Edited by R.J. Whitehurst and M. van Oort / ISBN 9781405183666
 
Glucose Syrups – Technology and Applications
Edited by P. Hull / ISBN 9781405175562
 
Food Mixing – Principles and Applications
Edited by PJ Cullen / ISBN 9781405177542
www.wiley.com/go/food