Food Hydrocolloids PDF
Preview Food Hydrocolloids
Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 Reissued 2019 by CRC Press © 1986 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. A Library of Congress record exists under LC control number: Publisher's Note The publisher has gone to great lengths to ensure the quality of this reprint but points out that some imperfections in the original copies may be apparent. Disclaimer The publisher has made every effort to trace copyright holders and welcomes correspondence from those they have been unable to contact. ISBN 13: 978-0-367-25895-5 (hbk) ISBN 13: 978-0-367-25898-6 (pbk) ISBN 13: 978-0-429-29045-9 (ebk) Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com PREFACE Volume III of this series of books on food gums and hydrocolloids continues with a pragmatic coverageofthree important categoriesofgums, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical, and functional properties of each of the important foodgums inthese categories are reviewedand discussedinrelation with their utility in food product applications. Iwould like to thank each ofthe contributing authors for their participation and assistance inthis undertaking, and Ialsowish to expressmygratitude tomy manyfriends and associates inthe food industry and at General Foods Corporation for their helpful advice, counsel, and encouragement. I specially want to thank Ms. Elly Cohen for her assistance with literature references and helpful library assistance and my grateful thanks to Mrs. Lillian Varian and Ms. Pat Lyon for typing and correcting the sections ofthe manuscript that I wrote. Martin Glicksman Valley Cottage, N.Y. May 15, 1984 THE EDITOR Martin Glicksman isaPrincipal Scientist inthe Central Research Department ofGeneral Foods Corporation, Tarrytown, New York. For the past 30 years he has been actively involved in applied research and in the development of many new food products. Before joining General Foods he worked for seven years in the pharamaceutical and fine chemical industry as an organic chemist. Mr. Glicksman has acquired an international reputation in the field ofhydrocolloid tech- nology, has published many papers, and holds 22 patents in the field. His best-known publication is the book Gum Technology in the Food Industry, which is a basic reference book on hydrocolloids in the food processing industry. Mr. Glicksman holds a B.S. degree from City College ofNew York and M.S. and M.A. degrees from New York University. He is a Fellow of the Institute of Food Technologists and iscurrently a Counselorofthe New York Section oftheI.F.T. which has amembership ofabout 1100food industrymembers. He isalsoon the Executive Board ofthe Carbohydrate Division of the national I.F.T. and serves on the editorial boards of the Journal of Food Science and Carbohydrate Polymers. DEDICATION To the memory of my friend, Dr. (formerly Private) Martin Gold, Comrade-in-arms at Fort Benning, Georgia, and the 86th (Black Hawk) Infantry Division CONTRIBUTORS Steen H0jgaard Christensen, M.Sc. John D. Keller, M.S.* Manager, Application Research Manager, Research and Development Research and Development Food Hydrocolloid Group A/S K0benhavns Pektinfabrik Hercules, Inc. Lille Skensved, Denmark Middletown, New York Martin Glicksman, M.S., M.A. Principal Scientist Central Research Department Christopher McIntyre, L.R.S.C., General Foods Corp. A.I.F.S.T. Tarrytown, New York Director, Technical Services PFW Division Joseph A. Grover, Ph.D. Hercules, Inc. Research Associate Food Technology Center Michigan Applied Science and Middletown, New York Technology Laboratories The Dow Chemical Co. Midland, Michigan William R. Thomas Carl T. Herald, Ph.D. Product Marketing Manager Product Sales Manager Marine Colloids Division Celanese Water Soluble Polymers FMC Corp. Louisville, Kentucky Philadelphia, Pennsylvania * Now with Nestle S. A., New Milford, Connecticut. FOOD HYDROCOLLOIDS Volume I Section I: Comparative Properties of Hydrocolloids Background and Classification Structure and Conformation of Hydrocolloids Functional Properties Gums and Nutrition Section II: Fermentation (Biosynthetic) Gums Introduction Xanthan Curdlan Dextran Potentially Important Fermentation Gums Volume II Section I: Natural Food Exudates Introduction Gum Arabic (Gum Acacia) Gum Ghatti Gum Karaya (Sterculia Gum) Gum Tragacanth Section II: Seaweed Extracts Introduction Red Seaweed Extracts (Agar, Carrageenan, Furcellaran) Brown Seaweed Extracts (Alginates) Volume III Section I: Cellulose Gums Introduction Microcrystalline Cellulose (MCC or Cellulose Gel) Sodium Carboxymethylcellulose (CMC) Hydroxypropylcellulose (HPC) Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC) Section II: Plant Seed Gums Introduction Locust/Carob Bean Gum Guar Gum Tara Gum Tamarind Seed Gum Section III: Plant Extracts Pectins TABLE OF CONTENTS I. CELLULOSE GUMS Introduction.................................................................................................................................3 Martin Glicksman Chapter 1 Microcrystalline Cellulose (MCC or Cellulose Gel)................................................................9 William R. Thomas Chapter 2 Sodium Carboxymethylcellulose (CMC).................................................................................43 John D. Keller Chapter 3 Hydroxypropylcellulose (HPC)...............................................................................................Ill Christopher McIntyre Chapter 4 Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC).................................121 Joseph A. Grover II. PLANT SEED GUMS Introduction...............................................................................................................................157 Martin Glicksman Chapter 5 Locust/Carob Bean Gum.........................................................................................................161 Carl T. Herald Chapter 6 Guar Gum...................................................................................................................................171 Carl T. Herald Chapter 7 Tara Gum...................................................................................................................................185 Martin Glicksman Chapter 8 Tamarind Seed Gum................................................................................................................191 Martin Glicksman III. PLANT EXTRACTS Chapter 9 Pectins.......................................................................................................................................205 Steen Hojgaard Christensen INDEX 233 Cellulose Gums
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