Food Stabilisers, Thickeners and Gelling Agents

372 Pages·2009·5.9 MB·English

by  Alan Imeson

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Food Stabilisers, Thickeners and Gelling Agents
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ToKatie
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Food Stabilisers, Thickeners and
Gelling Agents
Edited by
Alan Imeson
FMCBioPolymer,UK
A John Wiley & Sons, Ltd., Publication
iii
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Thiseditionfirstpublished2010
(cid:1)C 2010byBlackwellPublishingLtd
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Foodstabilisers,thickeners,andgellingagents/editedbyAlanImeson.
p. cm.
Includesbibliographicalreferencesandindex.
ISBN978-1-4051-3267-1(hardback:alk.paper)
1.Hydrocolloids. 2.Foodadditives. 3.Food–Analysis. 4.Food–Composition. 5.Foodindustry
andtrade. I.Imeson,A.(Alan)
TP456.H93F662010
664(cid:2).06–dc22 2009016433
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Setin10/12ptTimesbyAptara(cid:1)R Inc.,NewDelhi,India
PrintedinSingapore
1 2010
iv
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Contents
Preface ix
Acknowledgements xi
Contributors xii
1 Introduction 1
DennisSeisun
1.1 Introduction 1
1.2 Functionalproperties 3
1.3 Regulatoryenvironment 4
1.4 Commercialenvironment 6
1.5 Futuredevelopments 10
2 AcaciaGum(GumArabic) 11
FrancisThevenet
2.1 Introduction 11
2.2 Originandpurificationprocess 12
2.3 Chemicalstructure 13
2.4 Applications 15
2.5 Healthbenefits 26
2.6 Futuredevelopments 28
3 Agar 31
AlanImeson
3.1 Introduction 31
3.2 Rawmaterials 32
3.3 Production 33
3.4 Compositionandstructure 36
3.5 Functionalproperties 38
3.6 Applications 41
3.7 Futuredevelopments 47
4 Alginates 50
TrondHelgerud,OlavGa˚serød,ThereseFjæreide,PederO.Andersen,
ChristianKleinLarsen
4.1 Introduction 50
4.2 Production 50
4.3 Chemicalcomposition 52
4.4 Functionalproperties 54
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vi Contents
4.5 Gelformationtechniques 58
4.6 Applications 62
4.7 Thickeningandstabilising 65
4.8 Dairyproducts 66
4.9 Filmformation 66
4.10 Encapsulation 67
4.11 Otherapplications 67
4.12 Summary 69
5 Carrageenan 73
WilliamR.BlakemoreandAlanR.Harpell
5.1 Introduction 73
5.2 Rawmaterials 74
5.3 Manufacturing 74
5.4 Regulation 76
5.5 Structure 78
5.6 Functionalproperties 79
5.7 Foodapplications 88
6 CelluloseDerivatives 95
MaryJeanCashandSandraJ.Caputo
6.1 Introduction 95
6.2 Rawmaterialsandprocessing 96
6.3 Compositionandchemistry 96
6.4 Foodapplications 106
6.5 Futuredevelopments 113
7 Gelatine 116
PaulStevens
7.1 Introduction 116
7.2 Manufacturingprocess 117
7.3 Regulations:EuropeanUnionandtheUSA 120
7.4 Chemicalstructureandreactivity 121
7.5 Physicochemicalproperties 128
7.6 Foodapplications 132
7.7 Futuredevelopments 143
8 GellanGum 145
RaymondValliandRossClark
8.1 Introduction 145
8.2 Manufacture 145
8.3 Chemicalcomposition 146
8.4 Functionalproperties 147
8.5 Regulatorystatus 159
8.6 Applications 159
8.7 Futuredevelopments 165
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Contents vii
9 GumTragacanthandKaraya 167
JennyM.Mayes
9.1 Gumtragacanth 167
9.2 Gumkaraya 174
10 Inulin 180
RudyWouters
10.1 Introduction 180
10.2 Resourcesandrawmaterials 181
10.3 Production 182
10.4 Chemicalstructure 183
10.5 Physicalandchemicalproperties 184
10.6 Principleoffatreplacement 191
10.7 Physiologicalproperties 193
10.8 Applications 194
11 KonjacGlucomannan 198
Jean-MarcParry
11.1 Introduction 198
11.2 Rawmaterials 200
11.3 Processing 202
11.4 Structure 204
11.5 Functionalproperties 205
11.6 Foodapplications 212
11.7 Nutritionalapplications 213
11.8 Futuredevelopments 214
12 MicrocrystallineCellulose 218
DomingoC.Tuason,GregoryR.KrawczykandGregBuliga
12.1 Introduction 218
12.2 MCCproducttechnologies 219
12.3 Manufacturingprocess 219
12.4 ColloidalMCCproductlineextensions 220
12.5 Physicalmodification–thealloyingconcept 221
12.6 Physicalandfunctionalproperties 222
12.7 Legislationandnutrition 225
12.8 Foodapplications 225
12.9 Futuredevelopments 235
13 Pectin 237
SarahM.Brejnholt
13.1 Introduction 237
13.2 Rawmaterials 239
13.3 Processing 241
13.4 Composition 243
13.5 Chemicalproperties 246
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viii Contents
13.6 Applications 252
13.7 Futuredevelopments 262
14 Pullulan 266
HirotoChaen
14.1 Introduction 266
14.2 Rawmaterials 267
14.3 Production 268
14.4 Functionalproperties 268
14.5 Foodapplications 270
14.6 Futuredevelopments 273
15 SeedGums 275
WillemWielinga
15.1 Introduction 275
15.2 Rawmaterials 275
15.3 Production 280
15.4 Composition 281
15.5 Functionalproperties 286
15.6 Furtherdevelopments 289
15.7 Derivatisedseedgumsfortechnicalapplications 291
16 Starch 293
PaulSheldrake
16.1 Introduction 293
16.2 Rawmaterials 294
16.3 Processing 296
16.4 Compositionandstructure 298
16.5 Thickeningandgellingproperties 302
16.6 Starchmodification 306
16.7 Foodapplications 312
16.8 Conclusions 323
17 XanthanGum 325
GrahamSworn
17.1 Introduction 325
17.2 Production 325
17.3 Chemistry 326
17.4 Solutionpreparation 327
17.5 Rheology 329
17.6 Stabilityandcompatibility 331
17.7 Interactions 335
17.8 Applications 339
Index 343
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