New ingredients in food processing: biochemistry and agriculture

383 Pages·2012·2.2 MB·English

NIFPR 7/27/99 7:38 PM Page iii
New ingredients
in food processing
Biochemistry and agriculture
Guy Linden
Denis Lorient
Translation by Maggie Rosengarten,Translate Language
Services,Bury St Edmunds,UK
UK advisory editor:Dr M J Lewis,Dept of Food
Science and Technology,University of Reading
Cambridge England
NIFPR 7/27/99 7:38 PM Page iv
Published by Woodhead Publishing Limited,Abington Hall,Abington
Cambridge CB1 6AH,England
http://www.woodhead-publishing.com
Published in North and South America by CRC Press LLC,2000 Corporate Blvd,
NW,Boca Raton FL 33431,USA
Original edition (published as Biochimie agro-industrielle:valorisation
alimentaire de la production agricole) © Masson,Paris,1994
This translation published 1999,Woodhead Publishing Ltd and CRC Press LLC
© 1999,Woodhead Publishing Ltd
The authors have asserted their moral rights.This work has been published with
the help of the French Ministère de la Culture – Centre national du livre
This book contains information obtained from authentic and highly regarded
sources.Reprinted material is quoted with permission,and sources are indicated.
Reasonable efforts have been made to publish reliable data and information,but
the authors and the publishers cannot assume responsibility for the validity of all
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NIFPR 7/27/99 7:38 PM Page ii
Selected titles from Woodhead’s food science, technology
and nutrition list:
Food technology
Tamime and Robinson,Yoghurt:science and technologySecond edition
ISBN:1 85573 399 4
Widely accepted as the standard work in the industry,the second edition has been
completely rewritten and greatly expanded,incorporating major new
developments such as ‘bio-yoghurts’.
Greensmith,Practical dehydrationSecond edition ISBN:1 85573 394 3
‘This book is primarily addressed to the food industry professional.The text is
written with great care and provides a large amount of valuable,practical
information.’ Lebensmittel Wissenschaft und Technologie
Grandison and Lewis (eds),Separation processes in the food and biotechnology
industries ISBN:1 85573 287 4
‘...a comprehensive and practical view of the separation technologies that are
currently available.’ Trends in Food Science and Technology
Food quality
Singhal,Kulkarni and Rege,Handbook of indices of food quality and authenticity
ISBN:1 85573 299 8
‘...this book will be an essential reference work for industry and an
indispensable guide for technologists,analysts,microbiologists and food chemists.’
Food Science and Technology
Kress-Rogers (ed.),Instrumentation and sensors for the food industry
ISBN:1 85573 363 3
‘...the most comprehensive workbook for practitioners ever written.’ Food
Science and Technology
Details of these books and a complete list of Woodhead’s food science,
technology and nutrition titles can be obtained by:
(cid:2) visiting our web site at www.woodhead-publishing.com
(cid:2) contacting Customer Services (e-mail:[email protected];fax:
[phone];tel.:[phone];address:Woodhead Publishing
Ltd,Abington Hall,Abington,Cambridge CB1 6AH,England)
NIFPR 7/27/99 7:38 PM Page v
Contents
Abbreviations ............................................. xii
Foreword ................................................. xv
Preface ................................................... xvii
Part One – Manufacture and properties of
intermediate food products
Chapter 1 Intermediate food product strategy ................ 1
1.1 Introduction ......................................... 1
1.1.1 Consumer’s viewpoint .......................... 3
1.1.2 Manufacturer’s viewpoint ....................... 4
1.2 Scientific and economic essentials ....................... 5
1.2.1 Scientific and technical criteria ................... 5
1.2.2 Economic criteria .............................. 6
1.3 Illustrating the IFP strategy:low-calorie foods ............ 6
Chapter 2 Functional properties ............................ 9
2.1 Definition and classification:role of functional properties of
food components within sensory quality .................. 9
2.1.1 Definition and factors of variation ............... 9
2.1.2 Nature of links and forces occurring within
functional properties:classification ............... 12
2.1.3 Influence of different phases of dispersion on
functional properties ........................... 13
2.1.4 Methodology of functional properties ............. 14
2.2 Properties of hydration ................................ 15
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2.2.1 Interaction between water and the components .... 15
2.2.2 Hydration properties:influence of principal factors.. 17
2.3 Properties of association and polymerisation .............. 21
2.3.1 Forces that are involved in molecular and
interparticle interactions ........................ 21
2.3.2 Motions of particles ............................ 22
2.3.3 Process of dispersion destabilisation .............. 23
2.3.4 Various gels obtained from macromolecules ....... 25
2.3.5 Coagulation kinetics ............................ 25
2.4 Interfacial properties .................................. 26
2.4.1 Surface tension ................................ 26
2.4.2 Interfacial adsorption of the surfactant molecules... 27
2.4.3 Emulsifying properties .......................... 30
2.4.4 Foaming properties ............................. 33
2.4.5 Mixed systems:expanded emulsions or emulsified
fatty foams .................................... 35
Chapter 3 Extraction and texturisation processes .............. 36
3.1 Extraction and purification ............................. 36
3.1.1 Proteins ...................................... 36
3.1.2 Glycans ....................................... 49
3.2 Structurisation/Texturisation ............................ 52
3.2.1 Biochemical bases of texturisation ................ 53
3.2.2 Techniques of thermomechanical and
thermal texturisation ........................... 54
3.2.3 High-pressure texturisation process ............... 62
3.2.4 Texturisation process using chemical means ........ 62
Chapter 4 Intermediate food products of plant origin .......... 66
4.1 Plant proteins ........................................ 66
4.1.1 General information and definitions .............. 66
4.1.2 Physico-chemical properties of plant proteins ...... 67
4.1.3 Functional properties of plant protein substances ... 71
4.1.4 Biological properties of plant protein
substances .................................... 83
4.2 Plant oils and fats ..................................... 89
4.2.1 Composition .................................. 89
4.2.2 General principles of processing ................. 90
4.2.3 Properties and applications ...................... 94
Chapter 5 The dairy industry ............................... 100
5.1 Introduction ......................................... 100
5.1.1 Characteristics of the raw material ............... 100
5.1.2 General properties of the ingredients ............. 101
5.1.3 Technological aims ............................. 104
5.2 IFPs based on dairy proteins ........................... 106
5.2.1 Functional properties of dairy proteins ............ 106
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Contents vii
5.2.2 Preparation and applications .................... 107
5.2.3 Modification and improvement of functional
properties .................................... 111
5.3 Proteins exhibiting biological activity:lactoferrin and
lactoperoxidase ....................................... 113
5.3.1 Lactoferrin .................................... 113
5.3.2 The peroxidase system .......................... 115
5.4 Lipid IFPs ........................................... 117
Chapter 6 Egg products .................................... 121
6.1 Structure and composition of the egg .................... 121
6.1.1 Whole egg .................................... 121
6.1.2 Composition of the white ....................... 121
6.1.3 Composition of the yolk ........................ 123
6.2 Nutritional value of the egg ............................ 125
6.2.1 Biological value of the proteins .................. 125
6.2.2 Lipid digestibility .............................. 126
6.2.3 Minerals and vitamins .......................... 126
6.3 Functional properties .................................. 127
6.3.1 Aromatic and colorant capacity .................. 127
6.3.2 Coagulation and gelling ......................... 127
6.3.3 Emulsifying properties .......................... 129
6.3.4 Foaming capacity .............................. 130
6.3.5 Other functional properties ..................... 130
6.3.6 Modifications to functional properties ............ 131
6.4 Current economic developments ........................ 132
6.4.1 Technologies implemented ...................... 132
6.4.2 Industrial uses ................................. 135
6.4.3 Future prospects ............................... 138
Chapter 7 Meat products ................................... 139
7.1 Composition of the carcass ............................. 140
7.1.1 Muscles ...................................... 140
7.1.2 Adipose tissue ................................. 143
7.1.3 Bones ........................................ 144
7.2 Molecular and functional properties of muscle proteins .... 144
7.2.1 Myofibril and sarcoplasma proteins ............... 144
7.2.2 Proteins from the connective tissue ............... 151
7.3 Meat restructuring .................................... 154
7.3.1 Manufacturing restructured meats ................ 155
7.3.2 Properties of structured meats ................... 157
7.3.3 Meat emulsions ................................ 158
Chapter 8 Products from the sea ............................ 161
8.1 Structure of fish flesh and seaweed ...................... 161
8.1.1 Fish muscle ................................... 162
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viii Contents
8.1.2 Seaweed ...................................... 165
8.2 Preservation technologies .............................. 166
8.2.1 Fundamental principles ......................... 166
8.2.2 Drying ....................................... 167
8.2.3 Salting ....................................... 168
8.2.4 Marinating .................................... 171
8.2.5 Smoking ..................................... 172
8.3 Hydrolysates:economic development of the protein
fraction ............................................. 174
8.3.1 Traditional products ............................ 174
8.3.2 Industrial hydrolysates ......................... 175
8.4 Surimiand by-products ................................ 179
8.4.1 Preparation of surimi .......................... 180
8.4.2 Preparation of surimiby-products and seafood
substitutes .................................... 182
Chapter 9 The exploitation of by-products ................... 184
9.1 Whey ............................................... 184
9.1.1 General characteristics of whey .................. 184
9.1.2 Industrial products,both modified and
non-modified .................................. 186
9.1.3 Whey proteins ................................. 188
9.2 Blood .............................................. 196
9.2.1 Average composition ........................... 196
9.2.2 Nutritional and functional properties of blood ..... 197
9.2.3 The use of blood within the food industry ......... 198
9.3 Collagen and gelatin ................................... 201
9.3.1 Origins,structure and manufacture ............... 202
9.3.2 Physico-chemical and functional characteristics of
gelatins ....................................... 205
9.3.3 Uses within the food industry .................... 207
Part Two – Extraction and modification of
biomolecules
Chapter 10 Sugar chemistry ................................ 211
10.1 Definitions and functions of carbohydrates ............... 211
10.2 Sucrose .............................................. 213
10.2.1 Structure and principal properties ................ 213
10.2.2 Invert sugar ................................... 213
10.2.3 Uses of sucrose and invert sugar ................. 214
10.2.4 By-products ................................... 215
10.3 Lactose .............................................. 217
10.3.1 Structure and general properties ................. 217
10.3.2 Lactose hydrolysis ............................. 218
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Contents ix
10.3.3 Lactose by-products ........................... 219
10.4 Parietal carbohydrates ................................. 221
10.4.1 Fractionation and properties of the products
obtained ...................................... 221
10.4.2 Industrial exploitation of pentoses and
their derivatives ............................... 223
10.5 Plant oligosaccharides ................................. 224
10.5.1 Inulin ........................................ 224
10.5.2 Oligofructose ................................. 225
10.6 Polyols (Sugar alcohols) ................................ 226
10.6.1 Alditols ....................................... 226
10.6.2 Cyclitols ...................................... 230
10.7 Intense sweeteners .................................... 231
10.7.1 Aspartame .................................... 231
10.7.2 Saccharin ..................................... 232
10.7.3 Acesulphame-K ............................... 233
10.7.4 Other sweeteners .............................. 234
10.8 Uses of sweetening substances in confectionery and
chocolate-making ..................................... 237
10.8.1 Confectionery and jam-making .................. 237
10.8.2 The chocolate industry .......................... 240
Chapter 11 Starch products ................................. 242
11.1 Introduction ......................................... 242
11.2 Starches in the natural state ............................ 243
11.2.1 Basic structure ................................. 243
11.2.2 Properties of starches ........................... 244
11.3 Modified starch ....................................... 247
11.3.1 Heat treatment ................................ 247
11.3.2 Chemical processing ........................... 248
11.3.3 Controlling the composition of starches and
genetic improvements .......................... 252
11.4 Starch hydrolysates ................................... 252
11.4.1 Malto-dextrins ................................. 254
11.4.2 Syrups and glucose hydrolysates ................. 255
11.4.3 Cyclodextrins .................................. 256
11.5 Interactions with other biochemical constituents .......... 259
11.5.1 Hydrocolloid starches .......................... 259
11.5.2 Amylose–lipids ................................ 259
11.6 Uses of food starches .................................. 262
Chapter 12 Hydrocolloids and dietary fibres .................. 265
12.1 Definitions and classification ........................... 265
12.2 Parietal plant polymers ................................ 266
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12.2.1 Glycans in the wall ............................ 266
12.2.2 Lignin ....................................... 271
12.3 Polysaccharides from seaweed and micro-organisms ....... 271
12.3.1 Carrageenans .................................. 271
12.3.2 Agar ......................................... 272
12.3.3 Alginates ..................................... 272
12.3.4 Microbial polysaccharides ....................... 275
12.4 Other polysaccharides used as food additives ............. 279
12.4.1 Gums ........................................ 279
12.4.2 Galactomannans ............................... 279
12.4.3 Chitin ........................................ 281
12.5 Food utilisation of glycans ............................. 281
12.5.1 Thickening – Gelling ........................... 281
12.5.2 Function of fibres in the diet .................... 286
Chapter 13 Lipid chemistry – fat substitutes .................. 289
13.1 Lipid crystallisation ................................... 290
13.2 Fatty acids ........................................... 291
13.2.1 Structure ..................................... 291
13.2.2 Predominance and proportions................... 291
13.2.3 Physical properties ............................. 292
13.2.4 Hydrogenation ................................ 293
13.3 Glycerides ........................................... 294
13.3.1 Producing monoglycerides ...................... 295
13.3.2 Principal types of monoglycerides and
by-products ................................... 296
13.3.3 Polyglycerol esters of fatty acids ................. 297
13.3.4 Esters of sorbitans (Spans) and polysorbates
(Tweens) ...................................... 298
13.3.5 By-products of lactic acid ....................... 299
13.4 Phospholipids ........................................ 299
13.4.1 Natural and synthetic lecithins ................... 300
13.4.2 Uses for lecithins .............................. 302
13.5 Characteristics and functions of emulsifiers ............... 303
13.5.1 Physico-chemical properties ..................... 304
13.5.2 Functional properties ........................... 308
13.6 Fat substitutes ........................................ 311
13.6.1 General information ........................... 311
13.6.2 Different types of substitute ..................... 311
Chapter 14 Amino acids and peptides ....................... 315
14.1 Production and use of amino acids ...................... 316
14.1.1 Extraction and preparation ..................... 316
14.1.2 ‘Rare’ free amino acids ......................... 319