Food stabilisers, thickeners and gelling agents:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chichester [u.a.]
Wiley-Blackwell
2010
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIII, 352 S., [1] Bl. Ill., graph. Darst., Kt. |
| ISBN: | 9781405132671 1405132671 |
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Datensatz im Suchindex
| _version_ | 1804143066994442240 |
|---|---|
| adam_text | Titel: Food stabilisers, thickeners and gelling agents
Autor: Imeson, Alan
Jahr: 2010
Contents
Preface ix
Acknowledgements xi
Contributors xii
1 Introduction 1
Dennis Seisun
J.I Introduction 1
1.2 Functional properties 3
1.3 Regulatory environment 4
1.4 Commercial environment 6
1.5 Future developments 10
2 Acacia Gum (Gum Arabic) 11
Francis Thevenet
2.1 Introduction 11
2.2 Origin and purification process 12
2.3 Chemical structure 13
2.4 Applications 15
2.5 Health benefits 26
2.6 Future developments 28
3 Agar 31
Alan Imeson
3.1 Introduction 31
3.2 Raw materials 32
3.3 Production 33
3.4 Composition and structure 36
3.5 Functional properties 38
3.6 Applications 41
3.7 Future developments 47
4 Alginates 50
Trond Helgerud, Olav Gaser0d, Therese Fjiereide, Peder O. Andersen,
Christian Klein Larsen
4.1 Introduction 50
4.2 Production 50
4.3 Chemical composition 52
4.4 Functional properties 54
VI Contents
4.5 Gel formation techniques
4.6 Applications
4.7 Thickening and stabilising
4.8 Dairy products
4.9 Film formation
4.10 Encapsulation
4.11 Other applications
4.12 Summary
5 Carrageenan
William R. Blakemore and Alan R. Harpell
5.1 Introduction
5.2 Raw materials
5.3 Manufacturing
5.4 Regulation
5.5 Structure
5.6 Functional properties
5.7 Food applications
6 Cellulose Derivatives
Mary Jean Cash and Sandra J. Caputo
6.1 Introduction
6.2 Raw materials and processing
6.3 Composition and chemistry
6.4 Food applications
6.5 Future developments
7 Gelatine
Paul Stevens
7.1 Introduction
7.2 Manufacturing process
7.3 Regulations: European Union and the USA
7.4 Chemical structure and reactivity
7.5 Physicochemical properties
7.6 Food applications
7.7 Future developments
58
62
65
66
66
67
67
69
73
73
74
74
76
78
79
95
95
96
96
106
113
116
116
117
120
121
128
132
143
8 Gellan Gum 145
Raymond Valli and Ross Clark
8.1 Introduction 145
8.2 Manufacture 145
8.3 Chemical composition 146
8.4 Functional properties 147
8.5 Regulatory status 159
8.6 Applications 159
8.7 Future developments 165
Contents vii
Gum Tragacanth and Karaya 167
Jenny M. Mayes
9.1 Gum tragacanth 167
9.2 Gum karaya 174
180
180
181
182
183
184
191
193
194
198
198
200
202
204
205
212
213
214
12 Microcrystalline Cellulose 218
Domingo C. Tuason, Gregory R. Krawczyk and Greg Buliga
12.1 Introduction 218
12.2 MCC product technologies 219
12.3 Manufacturing process 219
12.4 Colloidal MCC product line extensions 220
12.5 Physical modification - the alloying concept 221
12.6 Physical and functional properties 222
12.7 Legislation and nutrition 225
12.8 Food applications 225
12.9 Future developments 235
13 Pectin 237
Sarah M. Brejnholt
13.1 Introduction 237
13.2 Raw materials 239
13.3 Processing 241
13.4 Composition 243
13.5 Chemical properties 246
10 Inulin
Rudy Wouters
10.1 Introduction
10.2 Resources and raw materials
10.3 Production
10.4 Chemical structure
10.5 Physical and chemical properties
10.6 Principle of fat replacement
10.7 Physiological properties
10.8 Applications
11 Konjac Glucomannan
Jean-Marc Parry
11.1 Introduction
11.2 Raw materials
11.3 Processing
11.4 Structure
11.5 Functional properties
11.6 Food applications
11.7 Nutritional applications
11.8 Future developments
viii Contents
13.6 Applications
13.7 Future developments
14 Pullulan
Hiroto Chaen
14.1 Introduction
14.2 Raw materials
14.3 Production
14.4 Functional properties
14.5 Food applications
14.6 Future developments
252
262
266
266
267
268
268
270
273
15 Seed Gums 275
Willem Wielinga
15.1 Introduction 275
15.2 Raw materials 275
15.3 Production 280
15.4 Composition 281
15.5 Functional properties 286
15.6 Further developments 289
15.7 Derivatised seed gums for technical applications 291
16 Starch 293
Paul Sheldrake
16.1 Introduction 293
16.2 Raw materials 294
16.3 Processing 296
16.4 Composition and structure 298
16.5 Thickening and gelling properties 302
16.6 Starch modification 306
16.7 Food applications 312
16.8 Conclusions 323
17 Xanthan Gum 325
Graham Sworn
17.1 Introduction 325
17.2 Production 325
17.3 Chemistry 326
17.4 Solution preparation 327
17.5 Rheology 329
17.6 Stability and compatibility 331
17.7 Interactions 335
17.8 Applications 339
Index 343
A colour plate section falls between pages 50 and 51
|
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| indexdate | 2024-07-09T22:41:46Z |
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| isbn | 9781405132671 1405132671 |
| language | English |
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| spelling | Food stabilisers, thickeners and gelling agents ed. by Alan Imeson Chichester [u.a.] Wiley-Blackwell 2010 XIII, 352 S., [1] Bl. Ill., graph. Darst., Kt. txt rdacontent n rdamedia nc rdacarrier Geliermittel (DE-588)4332323-6 gnd rswk-swf Verdickungsmittel (DE-588)4187624-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Geliermittel (DE-588)4332323-6 s DE-604 Verdickungsmittel (DE-588)4187624-6 s Stabilisator Chemie (DE-588)4255686-7 s Imeson, Alan edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020424559&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| subject_GND | (DE-588)4332323-6 (DE-588)4187624-6 (DE-588)4034870-2 (DE-588)4255686-7 |
| title | Food stabilisers, thickeners and gelling agents |
| title_auth | Food stabilisers, thickeners and gelling agents |
| title_exact_search | Food stabilisers, thickeners and gelling agents |
| title_full | Food stabilisers, thickeners and gelling agents ed. by Alan Imeson |
| title_fullStr | Food stabilisers, thickeners and gelling agents ed. by Alan Imeson |
| title_full_unstemmed | Food stabilisers, thickeners and gelling agents ed. by Alan Imeson |
| title_short | Food stabilisers, thickeners and gelling agents |
| title_sort | food stabilisers thickeners and gelling agents |
| topic | Geliermittel (DE-588)4332323-6 gnd Verdickungsmittel (DE-588)4187624-6 gnd Lebensmittel (DE-588)4034870-2 gnd Stabilisator Chemie (DE-588)4255686-7 gnd |
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