Food Stabilisers is a practical guide to the use of polymers in food technology to stabilize, thicken and gel foods, resulting in consistent, high quality products.
The information in this book is easy to read and assimilate. Readers will find chapters presented in a standard format, enabling key points to be located quickly, and they 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 is a valuable resource and reference for all professionals and students involved in hydrocolloids in particular, and food development and production in general.
Contents
1 Introduction.
- Functional properties
- Regulatory environment
- Commercial environment
2 Acacia Gum (Gum Arabic)
- Origin and purification process
- Chemical structure
- Applications
- Health benefits
- Future developments
3 Agar
- Raw materials
3.3 Production
3.4 Composition and structure
3.5 Functional properties
3.6 Applications
4 Alginates
- Production
- Chemical composition
- Functional properties
- Gel formation techniques
- Applications
- Thickening and stabilising
- Dairy products
- Film formation
- Encapsulation
- Other applications
5 Carrageenan
- Raw materials
- Manufacturing
- Regulation
- Structure
- Functional properties
- Food applications
6 Cellulose Derivatives
- Raw materials and processing
- Composition and chemistry
- Food applications
7 Gelatin
- Manufacturing process
- Regulations: European Union and the USA
- Chemical structure and reactivity
- Physicochemical properties
- Food applications
8 Gellan Gum
- Manufacture
- Chemical composition
- Functional properties
- Regulatory status
- Applications
9 Gum Tragacanth and Karaya
- Gum tragacanth
- Gum karaya
10 Inulin
- Resources and raw materials
- Production
- Chemical structure
- Physical and chemical properties
- Principle of fat replacement
- Physiological properties
- Applications
11 Konjac Glucomannan
- Raw materials
- Processing
- Structure
- Functional properties
- Food applications
- Nutritional applications
12 Microcrystalline Cellulose
- MCC product technologies
- Manufacturing process
- Colloidal MCC product line extensions
- Physical modification – the alloying concept
- Physical and functional properties
- Legislation and nutrition
- Food applications
13 Pectin
- Raw materials
- Processing
- Composition
- Chemical properties
- Applications
14 Pullulan
- Raw materials
- Production
- Functional properties
- Food applications
15 Seed Gums
- Raw materials
- Production
- Composition
- Functional properties
- Derivatised seed gums for technical applications
16 Starch
- Raw materials
- Processing
- Composition and structure
- Thickening and gelling properties
- Starch modification
- Food applications
17 Xanthan Gum
- Production
- Chemistry
- Solution preparation
- Rheology
- Stability and compatibility
- Interactions
- Applications
Index
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