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Informationen zum Autor Dr Alan Imeson , FMC BioPolymer, London, UK Klappentext Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general. Zusammenfassung A practical guide to the use of polymers in food technology to stabilise, thicken and gel foods Thickeners, stabilisers and gelling agents can enhance the shelf life, appearance, texture and mouthfeel of the food Emphasis is on practical applications and the properties of the additive conferred to the food. Inhaltsverzeichnis Preface ix Acknowledgements xi Contributors xii 1 Introduction 1 Dennis Seisun 1.1 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 Gåserød, Therese Fjæreide, Peder O. Andersen, Christian Klein Larsen 4.1 Introduction 50 4.2 Production 50 4.3 Chemical composition 52 4.4 Functional properties 54 4.5 Gel formation techniques 58 4.6 Applications 62 4.7 Thickening and stabilising 65 4.8 Dairy products 66 4.9 Film formation 66 4.10 Encapsulation 67 4.11 Other applications 67 4.12 Summary 69 5 Carrageenan 73 William R. Blakemore and Alan R. Harpell 5.1 Introduction 73 5.2 Raw materials 74 5.3 Manufacturing 74 5.4 Regulation 76 5.5 Structure 78 5.6 Functional properties 79 5.7 Food applications 88 6 Cellulose Derivatives 95 Mary Jean Cash and Sandra J. Caputo 6.1 Introduction 95 6.2 Raw materials and processing 96 6.3 Composition and chemistry 96 6.4 Food applications 106 6.5 Future developments 113 7 Gelatine 116 Paul Stevens 7.1 Introduction 116 7.2 Manufacturing process 117 7.3 Regulations: European Union and the USA 120 7.4 Chemical structure and reactivity 121 7.5 Physicochemical properties 1...
