Handbook of hydrocolloids (2nd edition)

hardback  948 pages  ISBN 9781845694142      £210.00

• extensively revised and expanded second edition edited by two leading international authorities
• provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics
• comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
• assesses health aspects of hydrocolloids examining the effects on metabolism and health

Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value.

The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation.

Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included.

The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers.

Contents

Introduction to food hydrocolloids, P A Williams and G O Phillips, Glyndwr University, UK
- Introduction - Regulatory aspects - Thickening characteristics - Viscoelasticity and gelation - Synergistic combinations - Hydrocolloid fibres - Future trends - References

Hydrocolloids and emulsion stability, E Dickinson, University of Leeds, UK
- Introduction - Principles of emulsion stability - Effect of non-adsorbing hydrocolloids on emulsion stability - Effect of adsorbing hydrocolloids on emulsion stability - Summary - References and sources of further reading

The health aspects of hydrocolloids, C A Edwards and A L Garcia, University of Glasgow, UK
- Introduction - Hydrocolloids and non-digestible carbohydrates in food - Effects on metabolism and health - Clinical nutrition - Future trends - References

Agar, R Armisén and F Galatas, Hispanagar SA, Spain
- Introduction - Agar manufacture - Agar chemical structure - Agar gelation - Agar applications - Future trends - References

Starch, P Murphy, National Starch and Chemical and J R Mitchell Division of Food Sciences, University of Nottingham, UK
- Introduction - Manufacture - Structure - Modifications - Technical data - Uses and applications - Regulatory status: European label declarations - References

Gelatin, I J Haug and K I Draget, Norwegian University of Science and Technology (NTNU), Norway
- Introduction - Manufacturing gelatin - Regulations, technical data and standard quality test methods - Chemical composition and physical properties of collagens and gelatins - Gelatin derivatives - Applications of gelatin - Acknowledgements - References and sources of further reading

Carrageenan, furcelleran and other seaweed-derived products, A P Imeson, FMC BioPolymer, UK
- Introduction - Manufacture - Regulatory status - Structure - Physical properties - Food applications - Conclusion - Glossary - References

Xanthan gum, G Sworn, Danisco France SAS, France
- Introduction - Manufacture - Structure - Technical data - Applications in food products - Regulatory status - Future trends - Sources of further information and advice - References

Gellan gum, G Sworn, Danisco France SAS, France
- Introduction - Manufacture - Structure - Technical data - Uses and applications - Regulatory status - Future trends - Sources of further information and advice - References

Galactomannans, W C Wielinga, retired in 2000 from Meyhall AG, Switzerland, which was subsequently acquired by Danisco A/S
- Introduction - Raw materials and structure - Manufacture - Technical data - Uses and applications - Regulatory status - Future trends - References

Gum Arabic, P A Williams and G O Phillips, Glyndwr University, UK
- Introduction - Supply and market trends - Manufacture - Regulatory aspects - Structure - Properties - Applications - References

Pectins, H-U Endreß, Herbstreith & Fox KG Pektin-Fabrik Neuenbürg and S H Christensen, CP Kelco ApS, Germany
- Introduction - Manufacture - The chemical nature of pectin - Commercial pectin: properties and function - Nutritional and health aspects - Uses and applications - Legal status - References

Milk proteins, J O Regan, M P Ennis and D M Mulvihill, University College Cork, Ireland
- Introduction - The milk protein system - Production of milk protein products - Functional properties of milk protein products - Biological activity of milk protein products - Food uses of milk protein products - Future trends - Sources of further information and advice - References

Egg proteins, M Anton, INRA Nantes Unité 1268 Biopolymčres Interactions Assemblages, F Nau and V Lechevalier, UMR INRA Science et Technologie du Lait et de l'Oeuf, France
- Introduction: technofunctional uses of egg constituents - Physico-chemistry and structure of egg constituents - Egg yolk emulsions - Egg white foams - Gels - Conclusions - References

Vegetable protein isolates, S González-Pérez and J B Arellano, IRNASA-CSIC, Spain
- Introduction - Chemical composition of vegetable proteins - Protein composition and structure - Manufacture - Technical data: functional properties - Functional properties for industrial application - Chemical and enzymatic modification of protein products - Vegetable proteins: choosing the best functionality for my application - Applications of vegetable proteins in food products - Nutritional and health effects - Regulatory status - Sources of further information and advice

Protein-polysaccharide complexes and coacervates, C Schmitt, Nestlé Research Center, Switzerland, L Aberkane and C Sanchez, INPL-ENSAIA, France
- Introduction - Thermodynamic background, theoretical models and energetics of the formation of protein-polysaccharide complexes and coacervates - Parameters influencing the formation of protein-polysaccharide complexes and coacervates - Structure, morphology and coarsening of protein-polysaccharide complexes and coacervates - Functional properties of protein-polysaccharide complexes and coacervates - Food applications of protein-polysaccharide complexes and coacervates - Non-food applications of protein-polysaccharide complexes and coacervates - Conclusions - Acknowledgements - References

Gum Ghatti, S Al-Assaf, G O Phillips and V Amar, Glyndwr University, UK
- Introduction - Manufacture - Structure - Technical data - Uses and applications - Regulatory status - References

Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactan, Y López-Franco and I Higuera-Ciapara, Centro de Investigación en Alimentación y Desarrollo, Mexico, F Goycoolea, Universidad de Santiago de Compostela, Spain and W Wang, Andi-Johnson Konjac Co Ltd., China
- Introduction - Manufacture - Structure - Technical data - Uses and applications - Regulatory status - References

Xyloglucan, K Nishinari, Osaka City University, Japan
- Introduction - Origin, distribution and preparation - Structure and fundamental properties - Interactions with tamarind seed xyloglucan - Applications in the food industry - Regulatory status in the food industry - Physiological effects of xyloglucan - Other aspects and applications - References and further reading

Curdlan, K Nishinari, Osaka City University, Japan and Glyndwr University, UK and Shanghai Jiao Tong University, China, H Zhang, Shanghai Jiao Tong University, China and T Funami, San-Ei Gen F.F.I. Inc, Japan
- Introduction - Production - Chemical structure - Native curdlan - Functional properties - Applications - Regulatory status - References

Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran etc., J K Park, Kyungpook National University, Korea and T Khan, COMSATS Institute of Information Technology, Pakistan
- Introduction - Pullulan - Scleroglucan - Elsinan - Levan - Alternan - Dextran - References and sources of further reading

Cereal ß-glucans, D G Stevenson and G E Inglett, USDA, USA
- Introduction - Botanical distribution - Structure and analysis - Biosynthesis - Extraction and purification - Health benefits - Commercial products - Food applications - Processing - Regulatory status - Future trends - References

Arabinoxylans, M S Izydorczyk, Canadian Grain Commission, Canada
- Introduction - Occurrence and content of arabinoxylans - Extraction, isolation and purification of arabinoxylans - Molecular structure - Analysis and detection - Physico-chemical properties - Technological functionality and potential application of arabinoxylans - Physiological effects of arabinoxylans - References

Soluble soybean polysaccharide, H Maeda, Soy Protein Processed Foods Company and A Nakamura, Fuji Oil Co., Ltd., Japan
- Introduction - Manufacture - Structure - Basic material properties and characteristics - Functional properties and reported use of soluble soybean polysaccharide in foods and pharmaceutical application - Regulatory status - References

Cellulosics, J C F Murray, UK
- Introduction - Manufacture - Structure - Properties - Applications - Regulatory status

Bacterial cellulose, J K Park, Kyungpook National University, J Y Jung, Korea Institute of Patent Information (KIPI), Korea and T Khan, COMSATS Institute of Information Technology, Pakistan
- Introduction - Historical overview - Biosynthesis - Manufacture - Structure - Functional properties - Uses and applications - Regulatory status - References and further reading

Microcrystalline cellulose, G Krawczyk, A Venables and D Tuason, FMC BioPolymer, USA
- Introduction - Raw materials and manufacturing process - Nutritional and regulatory information - Physical properties - Food applications and functionality - Future trends - References

Hydrocolloids for coatings and adhesives, A Nussinovitch, Hebrew University of Jerusalem, Israel
- Introduction - Today€s edible protective films - Novel products - Inclusion of food additives in edible films - Parameters to be considered before, during and after food coating - Hydrocolloid non-food coatings - Film-application techniques and stages - Methods for testing coatings - Market estimates for edible films - The next generation of edible films and possible research directions - Non-food uses and applications of adhesives - Adhesive hydrocolloid preparations: pastes and hydrogels - Adhesion mechanisms of hydrogels - Food uses and applications of adhesives - Uses and applications of bioadhesives - Structure-function and hydrogel-adherend relationships - Hydrocolloid adhesion tests - Hydrocolloids as wet glues - Future trends - References

Alginates, K I Draget, Norwegian University of Science and Technology, Norway
- Introduction - Manufacture - Structure and physical properties - Technical data - Gels and gelling technologies - Foods, nutrition and health - Regulatory status - Future trends - References and sources of further reading

Inulin, D Meyer, Sensus, The Netherlands and J Blaauwhoed, Cosun Food Technology Centre, The Netherlands
- Introduction - Production process of inulin - Technical properties - Nutritional and health benefits - Applications - Regulatory status - Future trends - References

Chitin and chitosan hydrogels, R A A Muzzarelli, Muzzarelli Consulting & University of Ancona and C Muzzarelli, University of Ancona, Italy
- Introduction - Chitosan chemistry - Properties of chitosans and derivatives - Chitin as a food component - Nutritional and health effects - Food industry applications - Applications in drug delivery - Conclusion - References

Konjac mannan, S Takigami, Gunma University, Japan
- Introduction - Manufacture - Structure - Technical data - Uses and applications - Regulatory status - References