Carbohydrate Chemistry for Food Scientists, Second edition is a complete update of the critically acclaimed first edition of Whistler and BeMiller’s authoritative carbohydrate reference for food scientists.

Carbohydrate Chemistry for Food Scientists, Second edition provides practical information on:

• the specific uses of carbohydrates
• functionalities delivered by specific carbohydrates
• the process for choosing carbohydrate ingredients for specific product applications

Readers learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.

This new edition includes expanded sections on:

• Maillard browning reaction
• dietary fiber, fat mimetics, and polyols
• discussions of physical properties, imparted functionalities, and actual applications

Need-to-know information added to the new edition:

• Nutritional/physiological aspects of carbohydrates integrated with discussions of properties and functionalities
• A discussion of prebiotics
• Acrylamide formation
• Descriptions on some food gums including tara gum, insulin, konjac, glucomannan, gellans, curdlan, dextrans, and additional low-molecular-weight carbohydrates
• An explanation of why it is so difficult to replace sucrose in a formulation
• Provides the key information about food carbohydrate chemistry
• Lists of additional resources that can be consulted for additional information on the subjects presented
• Summary tables to help select carbohydrate ingredients to provide the desired functionality

Coverage includes:

• Structures of native carbohydrates
• Chemical reactions used to modify structures of native carbohydrates to make more useful food ingredients
• Reactions that each carbohydrate may undergo during food processing, storage, or preparation
• The physiochemical properties of specific carbohydrates that make them useful food ingredients
• The molecular bases of these properties and the functionalities they impart
• How to select an appropriate carbohydrate ingredient for a given application
• Descriptions of improved laboratory techniques allow researchers to achieve a higher degree of accuracy
• International comparisons of HACCP experiences showing the extent of use and importance in food trade

Contents

1: Monosaccharides

• Structures and Nomenclature
• Isomerization
• Ring Forms
• Glycosides
• Other Types of Monosaccharides
• Functions of Monosaccharides in Foods

2: Carbohydrate Reactions

• Oxidation of the Aldehydo Group and the Anomeric Hydroxyl Group of Aldopyranoses and Aldofuranoses
• Reduction of Carbonyl Groups
• Oxidation of Nonanomeric Hydroxyl Groups
• Esters
• Ethers
• Cyclic
• Acetals
• Browning
• Acrylamide

3: Oligosaccharides

• Maltose
• Lactose
• Sucrose
• Oligosaccharides Related to Sucrose
• Fructoligosaccharides
• Trehalose
• Oligosaccharides from Starch and Other Sources

4: Polysaccharides: Occurrence, Structures, and Chemistry

• Chemical Structures
• Molecular Weights
• Structural Modifications

5: Polysaccharides: Properties

• Water Sorption
• Glass Transitions
• Solubility
• Properties of Polysaccharide Solutions
• Molecular Associations
• Rheology of Polysaccharide Solutions
• Gels
• Food Gums as Stabilizers
• Choosing a Food Gum or Starch as a Thickening, Gelling, or Stabilizing Agent

6: Starches, Modified Food Starches, and Other Products from Starches

• Starch Granules
• Amylopectin
• Amylose
• Granule Structure
• Granule Types
• Other Components of Granules
• Gelatinization, Pasting, and Pastes
• Retrogradation and Staling
• Complexes
• Products of Hydrolysis (Products of Conversion)
• Modified Food Starches
• Cold-Water-Soluble (Pregelatinized) and Cold-Water-Swelling Starch Products
• Multiple Modifications
• Blends of Starches and Gums
• Encapsulation
• Manufacture of Starches
• Starch Digestion and Resistant Starch

7: Cellulose and Cellulosics

• Cellulose
• Powdered Celluloses
• Microcrystalline Cellulose Products
• Modified Cellulose Products

8: Guar, Locust Bean, and Tara Gums

• Sources, Natures, and Structures of Guar and Locust Bean Gums
• Properties of Guar and Locust Bean Gums
• Uses of Guar and Locust Bean Gums
• Tara Gum

9: Inulin and Konjac Glucomannan

• Inulin
• Konjac Glucomannan

10: Xanthan

• Structure
• Properties
• Uses

11: Gellans, Curdlan, Dextrans, and Levans

• Gellan
• Curdlan
• Dextrans and Levans

12: Carrageenans

• Sources and Manufacture of Carrageenans
• Structures
• Properties
• Uses
• Agar: Structure and Uses

13: Algins/Alginates

• Sources and Manufacture
• Structures
• Properties
• Uses

14: Pectins

• Structures
• Properties and Uses

15: Gum Arabic and Other Exudate Gums

• Gum Arabic
• Gum Karaya
• Gum Ghatti
• Gum Tragacanth

16: Carbohydrate Nutrition, Dietary Fiber, Bulking Agents, and Fat Mimetics

• Carbohydrate Nutrition
• Dietary Fiber: Definition
• Dietary Fiber: Physiological Effects
• Effects of Dietary Fiber on the Gastrointestinal Tract and General Health
• Dietary Fiber: Sources
• Dietary Fiber as an Ingredient
• Bulking Agents
• Fat Mimetics

17: Carbohydrate and Noncarbohydrate Sweeteners

• Nutritive Sweeteners
• Nonnutritive and High-Intensity Sweeteners

18: Summary of Carbohydrate Functionalities

Index

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