Thickening and Gelling Agents for Food
Second Edition
edited by Alan Imeson

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. References.
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 products. References.
Exudate Gums: Introduction. Gum arabic. Gum tragacanth. Gum karaya. References.
Gellan Gum,: Introduction. Manufacture. Chemical composition. Functional Properties. Regularity status. Applications. Future developments. References.
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. Additional reading.
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. References.

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Thickening and Gelling Agents for Food 2nd Edition
edited by Alan Imeson
336 pages • $268.00 + shipping
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