Handbook of hydrocolloids

hardback  472 pages  ISBN 1855735016      £155.00

The food industry is currently experiencing a rapid expansion in the demand for innovative food products and functional foods. These products rely heavily on hydrocolloids to provide specific textures, tastes and behaviour during processing and cooking. The Handbook of hydrocolloids provides a comprehensive reference to over twenty major hydrocolloids used in food processing. Each chapter examines all aspects of an individual hydrocolloid including definition, methods of manufacture, commercial use, regulatory status and technical data on optimising use to maximise process efficiency and end product quality.

The revolution in the food industry has created a demand for increasingly innovative and nutritionally valuable foods. As food manufacturers endeavour to meet this demand, the effective use of hydrocolloids is one of the industry's most significant tools. Hydrocolloids can be used to improve mouthfeel and replace fat content, encapsulate flavours, extend shelf life, emulsify beverages, build viscosity and provide elasticity and product stability. With so much to gain, it is essential that food manufacturers have an authoritative and practical source of information on their properties and applications.

The Handbook of hydrocolloids is an invaluable tool for technicians responsible for selecting the correct hydrocolloids for their product requirements. This major new handbook covers all major hydrocolloids used in the food industry, with specialists from around the world providing the most authoritative and current information available. Each chapter examines all aspects of the individual hydrocolloid including definition, manufacture, commercial use, functions, technical data, regulatory status, sample recipes and formulations.

The handbook will also be a useful reference for manufacturers of hydrocolloids, as technological developments lead to the crossing of traditional boundaries in hydrocolloid function, as well as providing valuable information for students of food science and technology.

Contents

Introduction to food hydrocolloids
Introduction
Regulatory aspects
Thickening characteristics
Viscoelasticity and gelation
Synergistic combinations
Hydrocolloid fibres
Future prospects
Bibliography

Agar
Introduction
Agar manufacture
Properties of association and polymerisation
Chemical structure of Agar
Gelification of agar
Application of agar
New developments
References

Starch
Introduction
Manufacture
Structure
Modifications
Technical data
Uses and applications
Regulatory status: European label declarations
Bibliography

Gelatin
Introduction
Structure
Technical data
Uses
New gelatin derivatives
Regulation
Further reading

Carrageenan
Introduction
Manufacture
Structure
Technical data
Food applications
Regulatory status
References

Xanthum gum
Introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
References

Gellan Gum
Introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
References

Galactomannans
Introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
References

Gum arabic
Introduction
Supply and market trends
Manufacture
Regulatory aspects
Structure
Properties
Applications
Bibliography

Pectins
Introduction
Manufacture
Lactose
The chemical nature of pectin
Commercial pectin: properties, modification and function
Nutritional and safety aspects
Uses and applications
Legal status
References

Milk proteins
Introduction
The milk protein system
Manufacture of milk protein products
Functional properties of milk protein products
Food uses of milk protein products
Future developments
Sources of further information
References

Cellulosics
Introduction
Manufacture
Structure
Properties
Applications
Regulatory status

Tragacanth and karaya
Gum tragacanth: introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
Gum karaya; introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
References

Xyloglucan
Introduction
Origin and manufacture
Structure
Technical data
Uses and applications
Regulatory status
Modification of tamarind seed zyloglucan
references

Curdlan
Introduction
Production
Chemical structure
Native curdlan
Functional properties
Applications
Regulatory status
References

Beta-glucans
Introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status
References

Soluble soybean polysaccharide
Introduction
Manufacture
Structure
Basic material properties and characteristics
Functions and applications of SSPS
Regulatory status
Acknowledgement
References

Bacterial cellulose
Introduction
Manufacture
Structure
Technical data
Uses and applications
Regulatory status

Microcrystalline cellulose
Introduction
Manufacture
Structure
Technical data
Application of colloidal type microcrystalline cellulose to food systems
Regulatory status
References

Gums for coatings and adhesives
Introduction
Today's edible protective films
Parameters to be considered before, during and after food coating
Hydrocolloid non
food coatings
Film
application techniques and stages
Methods for testing coatings
Adhesives: non
food uses and applications
Adhesives: food uses and applications
Bioadhesives:uses and applications
Hydrocolloid adhesion tests
Hydrocolloids as wet glues
Coatings and adhesion: future prospects
References

Chitosan hydrogels
Introduction
Chitosan chemistry
Properties of chitosans and derivatives
Conclusions
References

Alginates
Introduction
Manufacture
Chemical and physical properties
Limitations
Properties and applications in the liquid phase
Gels and gelling technologies
Regulatory status
References

Frutafit(r)-inulin
Introduction
Frutafit(r)
inulin and hydrocolloids
Frutafit(r)
inulin
Interactions of Frutafit(r)-Inulin
Frutafit(r)-Inulin as a gelling agent
Parameters affecting gel characteristics
Applications
Hydrocolloids

CRC Emulsifying Biopolymer: a new emulsifier for the soft drink industry
Introduction
The CRC process
Product specifications for CRC Biopolymer
Functional properties and efficacy of CRC Biopolymer
Emulsion stability
Composition of CRC Biopolymer
Patent status of CRC Biopolymer
Contact details
Acknowledgement To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : bioproducts : cellulose : food ingredients : food science : hydrocolloids : pectin : phycology : starch