In this second edition, technical information is
provided on the properties and applications of thickening and gelling
agents, and extended coverage is provided on specific attributes
required by customers, such as improved freeze-thaw stability and
improved stability to refrigerated storage and microwave cooking.
Chapters are organized on a product-category basis and
informaton is given in a standard format for ease of reference.
Information on chemical structure and conformation is reviewed in
terms of viscosity and gelation, pH and shear stability, and the effects
of salts and other properties.
Detailed coverage is given to the
use of combinations of materials, which can often provide benefits
exceeding those of the individual components.
Agar: Raw materials. Producton. Agars obtained from
various agarophytes. Chemical composition. Agar gelation. Synergies
and incompatibilities of agar. Applications. References.
Alginates: Manufacture. Chemical composition. Functional
properties. Gel formation techniques. Alginate processes for food
production. Thickening and stabilizing. Film formation. Summary.
Carrageenan: Introduction. Raw materials.
Manufacturing. Regulation. Functional properties. Synergism with food
ingredients. Food applications. References.
Cellulose Derivatives: Introduction. Manufacture. MC and MHPC:
chemistry and properties. HPC: chemistry and properties. MCM:
chemistry and properties. Major commercial applications in food
Exudate Gums: Introduction. Gum
arabic. Gum tragacanth. Gum karaya. References.
Gellan Gum,: Introduction. Manufacture. Chemical composition.
Functional Properties. Regularity status. Applications. Future
Gelatin: Introduction. Gelatin:
definition. Collagen. Collagen-gelatin transformation. Gelatin
manufacture. Chemical structure. Functional properties. Uses of gelatin
in the food industry. References.
Konjac Gum: Introduction. Raw materials. Manufacturing. Regulation. Chemical
structure. Functional properties. Dietary fiber. Food applicatons.
Microcrystalline Cellulose: Introduction. Raw materials. Manufacturing process.
Chemical composition. Physical and functional properties. Interactions
with other food ingredients. Applications in foods. Legislation and
nutrition. Future developments. References.
Modified Starches: Introduction. Chemical composition.
Starch manufacturing process. Physical and sensory properties of
native and modified starches. Preparation and use. Major commercial
applications. Further reading.
Pectins: Occurrences and
sources of pectin. Chemical nature of pectin. Modification of pectin.
Properties of pectin. Gelation: High methoxyl pectins. Gelations:
Low methoxyl pectins. Interaction with other polymers. Physiological
properties: Dietary fibre. Legal status. Jams and jellies: Traditionally
high-sugar products. Jams and jellies: Reduced sugar. Fruit products
for bakery application. Fruit preparations. Desserts. Confectionery.
Savory products. Low calorie drinks. Dairy drinks. Other food uses and
potential uses. References.
Seed Gum: Introduction. Galactomannans. Chemical structure. Properties. Applications of
galactomannans. Conclusion. References.
Xanthan Gum: Introduction. Process. Molecular structure. Xanthan gum in
solution. Solution preparation and use. Gum associations. Applications.