Food Hydrocolloids PDF
Preview Food Hydrocolloids
Food Hydrocolloids Volume I Editor Martin Glicksman General Foods Corporation Tarrytown, New York 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 © 1982 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: 978-0-367-25875-7 (hbk) ISBN 13: 978-0-429-29032-9 (ebk) Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com PREFACE To the readers of this book the importance of hydrocolloids to the food industry is self-evident. Most prepared and processed foods depend upon the unique functional properties of these ingredients in order to produce good quality, organoleptically ac- ceptable products. So called natural and many unprocessed foods likewise depend upon naturally occurring hydrocolloid constituents of these foods for their textural and processing attributes. The growth of the food industry and the increasing techno- logical basis upon which this growth is based have led to a tremendous expansion in the field of hydrocolloid technology. Every day new products, new patents, and new developments utilizing gums become available as does the need for current up-to-date knowledge in this field. This book is written from the viewpoint of the scientist and technologist who use these materials and who need a current, comparative, and prag- matic knowledge of the state-of-the-art in this field. It is my hope that this book will meet that need. I’d like to thank each of the contributing authors for their contributions and assis- tance in this venture and I’d like to thank my many friends in the food industry and at General Foods Corporation for their advice, assistance, and encouragement. My special thanks to Ms. Elly Cohen for her generous help and assistance in proofreading and polishing the chapters written by me and thanks also to Ms. Kathy Kastendieck and Mrs. Margaret Paino for typing sections of this manuscript. Martin Glicksman Valley Cottage, New York September 28, 1980 THE EDITOR Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York. For the past 27 years he has been actively involved in applied research and in the development of many new food prod- ucts. Before joining General Foods he worked for seven years in the pharmaceutical and fine chemical industry as an organic chemist. Mr. Glicksman has acquired an international reputation in the field of hydrocolloid technology, has published many papers, and holds 19 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 of New York and M.S. and M.A. degrees from New York University. He is a Fellow of the Institute of Food Technologists and is currently a Counselor of the New York Section of the I.F.T. which has a membership of about 1100 food industry members. He is also editor of the newsletter of the Carbohydrate Division of the national I.F.T. CONTRIBUTORS Rida A. Ali, Ph.D. Ralph E. Sand Director of Nutritional Research and Senior Research Chemist Development Anderson Clayton Foods Bristol Myers Company Richardson, Texas International Division New York, New York Paul A. Sandford, Ph.D. Martin Glicksman Research Fellow Principal Scientist KELCO Division of Merck & Co., Inc General Foods Corporation San Diego, California Tarrytown, New York David J. Pettitt Herbert W. Staub, Ph.D. Executive Director Principal Scientist Research and Development Nutrition KELCO Division of Merck & Co., Inc. General Foods Corporation San Diego, California Cranbury, New Jersey Dedicated to the memory of my parents, Morris and Leah Glicksman TABLE OF CONTENTS I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS Chapter 1 Background and Classification.........................................................................................3 M. Glicksman Chapter 2 Structure and Conformation of Hydrocolloids...............................................................19 R. Sand Chapter 3 Functional Properties.........................................................................................................47 M. Glicksman Chapter 4 Gums and Nutrition..........................................................................................................101 R. Ali and H. Staub II. FERMENTATION (BIOSYNTHETIC) GUMS Introduction......................................................................................................................125 M. Glicksman Chapter 5 Xanthan............................................................................................................................127 D. Pettitt Chapter 6 Curdlan..............................................................................................................................151 M. Glicksman Chapter 7 Dextran..............................................................................................................................157 M. Glicksman Chapter 8 Potentially Important Fermentation Gums..................................................................167 P. Sandford INDEX..............................................................................................................................203 Taylor & Francis Taylor & Francis Group http://taylorandfrancis.com Comparative Properties of Hydrocolloids
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