Handbook of hydrocolloids

목차 (Table of Contents)

• CONTENTS
• Preface = xiii
• List of contributors = xv
• 1 Introduction to food hydrocolloids / P.A. Williams ; G. O. Phillips[North East Wales Institute, Wrexham] = 1
• 1.1 Introduction = 1
• 1.2 Regulatory aspects = 4
• 1.3 Thickening characteristics = 7
• 1.4 Viscoelasticity and gelation = 12
• 1.5 Synergistic combinations = 15
• 1.6 Hydrocolloid fibres = 16
• 1.7 Future prospects = 18
• 1.8 Bibliography = 19
• 2 Agar / R. Armis$$\acute e$$n ; F. Galatas[Hispanagar S A, Madrid] = 21
• 2.1 Introduction = 21
• 2.2 Agar manufacture = 23
• 2.3 Chemical structure of agar = 26
• 2.4 Gellification of agar = 28
• 2.5 Applications of agar = 33
• 2.6 New developments = 38
• 2.7 References and further reading = 39
• 3 Starch / P. Murphy[National Starch and Chemical, Manchester] = 41
• 3.1 Introduction = 41
• 3.2 Manufacture = 41
• 3.3 Structure = 42
• 3.4 Modifications = 46
• 3.5 Technical data = 50
• 3.6 Uses and applications = 54
• 3.7 Regulatory status : European label declarations = 64
• 3.8 Bibliography = 65
• 4 Gelatin / D. A. Ledward[University of Reading] = 67
• 4.1 Introduction = 67
• 4.2 Structure = 70
• 4.3 Technical data = 76
• 4.4 Uses = 79
• 4.5 New gelatin derivatives = 84
• 4.6 Regulations = 85
• 4.7 Further reading = 86
• 5 Carrageenan / A. lmeson[FMC Corporation(UK) Ltd] = 87
• 5.1 Introduction = 87
• 5.2 Manufacture = 87
• 5.3 Structure = 89
• 5.4 Physical properties = 91
• 5.5 Food applications = 95
• 5.6 Regulatory status = 101
• 5.7 References and further reading = 101
• 6 Xanthan gum / G. Sworn[Monsanto(Kelco Biopolymers, Tadworth)] = 103
• 6.1 Introduction = 103
• 6.2 Manufacture = 103
• 6.3 Structure = 103
• 6.4 Technical data = 105
• 6.5 Uses and applications = 112
• 6.6 Regulatory status = 115
• 6.7 References = 115
• 7 Gellan gum / G. Sworn[Monsanto(Kelco Biopolymers, Tadworth)] = 117
• 7.1 Introduction = 117
• 7.2 Manufacture = 117
• 7.3 Structure = 117
• 7.4 Technical data = 118
• 7.5 Uses and applications = 124
• 7.6 Regulatory status = 134
• 7.7 References = 134
• 8 Galactomannans / W. C. Wielinga[Maehall AG(Rhodia Food, Kreuzlingen)] = 137
• 8.1 Introduction = 137
• 8.2 Manufacture = 140
• 8.3 Structure = 144
• 8.4 Technical data = 146
• 8.5 Uses and applications = 153
• 8.6 Regulatory status = 153
• 8.7 References = 153
• 9 Gum arabic / P. A. Williams ; G. O. Phillips[North East Wales Institute, Wrexham] = 155
• 9.1 Introduction = 155
• 9.2 Supply and market trends = 155
• 9.3 Manufacture = 157
• 9.4 Regulatory aspects = 158
• 9.5 Structure = 161
• 9.6 Properties = 164
• 9.7 Applications = 166
• 9.8 Bibliography = 168
• 10 Pectins / C. D. May[Consultant] = 169
• 10.1 Introduction = 169
• 10.2 Manufacture = 169
• 10.3 The chemical nature of pectin = 171
• 10.4 Commercial pectin : properties, modification and function = 172
• 10.5 Nutritional and safety aspects = 175
• 10.6 Uses and applications = 176
• 10.7 Legal status = 188
• 10.8 References = 188
• 11 Milk proteins / M. P. Ennis ; D. M. Mulvihill[University College, Cork] = 189
• 11.1 Introduction = 189
• 11.2 The milk protein system = 189
• 11.3 Manufacture of milk protein products = 193
• 11.4 Functional properties of milk protein products = 202
• 11.5 Food uses of milk protein products = 205
• 11.6 Future developments = 213
• 11.7 Sources of further information = 214
• 11.8 References = 215
• 12 Cellulosics / J. C. F. Murray[Hercules Limited, Reigate] = 219
• 12.1 Introduction = 219
• 12.2 Manufacture = 219
• 12.3 Structure = 220
• 12.4 Properties = 220
• 12.5 Applications = 222
• 12.6 Regulatory status = 229
• 13 Tragacanth and karaya / W. Weiping[Arthur Branwell and Limited, Epping] = 231
• 13.1 Gum tragacanth = 231
• 13.2 Gum karaya = 238
• 13.3 References = 245
• 14 Xyloglucan / K. Nishinari[Osaka City University] ; K. Yamatoya ; M. Shirakawa[Dainippon Pharmaceutical Co. Limited] = 247
• 14.1 Introduction = 247
• 14.2 Origin and manufacture = 247
• 14.3 Structure = 250
• 14.4 Technical data = 253
• 14.5 Uses and applications = 259
• 14.6 Regulatory status = 261
• 14.7 Modification of tamarind seed xyloglucan = 262
• 14.8 References = 266
• 15 Curdlan / K. Nishinari ; H. Zhang[Osaka City University] = 269
• 15.1 Introduction = 269
• 15.2 Production = 270
• 15.3 Chemical structure = 270
• 15.4 Native curdlan = 271
• 15.5 Functional properties = 271
• 15.6 Applications = 283
• 15.7 Regulatory status = 285
• 15.8 References = 285
• 16 Cereal β-glucans / K. Morgan[Industrial Research Limited, New Zealand] = 287
• 16.1 Introduction = 287
• 16.2 Manufacture = 288
• 16.3 Structure = 291
• 16.4 Technical data = 297
• 16.5 Uses and applications = 301
• 16.6 Regulatory status = 305
• 16.7 References = 305
• 17 Soluble soybean polysaccharide / H. Maeda[Fuji Oil Co. Limited, Osaka] = 309
• 17.1 Introduction = 309
• 17.2 Manufacture = 309
• 17.3 Structure = 310
• 17.4 Basic material properties and characteristics = 312
• 17.5 Functions and applications of SSPS = 314
• 17.6 Regulatory status = 319
• 17.7 References = 319
• 18 Bacterial cellulose / T. Omoto ; Y. Uno ; I. Asai[San-Ei Gen FFI Inc., Japan] = 321
• 18.1 Introduction = 321
• 18.2 Manufacture = 321
• 18.3 Structure = 322
• 18.4 Technical data = 324
• 18.5 uses and applications = 326
• 18.6 Regulatory status = 330
• 19 Microcrystalline cellulose : an overviews / H. Iijima ; K. Takeo[Asahi Chemical Industry Co, Limited] = 331
• 19.1 Introduction = 331
• 19.2 Manufacture = 331
• 19.3 Structure = 333
• 19.4 Technical data = 335
• 19.5 Application of colloidal type microcrystalline cellulose to food systems = 341
• 19.6 Regulatory status = 345
• 19.7 References = 346
• 20 Gums for coatings and adhesives / A. Nussinovitch[The Hebrew University of Jerusalem] = 347
• 20.1 Introduction = 347
• 20.2 Today's edible protective films = 347
• 20.3 Parameters to be considered before, during and after food coating = 351
• 20.4 Hydrocolloid non-food coatings = 352
• 20.5 Film-application techniques and stages = 353
• 20.6 Methods for testing coatings = 353
• 20.7 Adhesives : non-food uses and applications = 354
• 20.8 Adhesives : food uses and applications = 355
• 20.9 Bioadhesives : uses and applications = 356
• 20.10 Hydrocolloid adhesion tests = 357
• 20.11 Hydrocolloids as wet glues = 357
• 20.12 Coatings and adhesion : future prospects = 361
• 20.13 References = 362
• 21 Chitosan / M. Terbojevich(University of Padua) and R.A.A. Muzzarelli(University of Ancona) = 367
• 21.1 Introduction = 367
• 21.2 Chitosan chemistry = 368
• 21.3 Properties of chitosans and derivatives = 370
• 21.4 Conclusions = 375
• 21.5 References = 376
• 22 Alginates / K. I. Draget[Norwegian University of Science and Technology] = 379
• 22.1 Introduction = 379
• 22.2 Manufacture = 380
• 22.3 Chemical and physical properties = 381
• 22.4 Limitations = 384
• 22.5 Properties and applications of alginate in the liquid phase = 387
• 22.6 Gels and gelling technologies = 387
• 22.7 Regulatory status = 393
• 22.8 References = 393
• 23 Frutafi$$t^{\circledR}$$-inulin / Sensus Operations CV[The Netherlands] = 397
• 23.1 Introduction = 397
• 23.2 Frutafi$$t^{\circledR}$$-inulin and hydrocolloids = 397
• 23.3 Frutafi$$t^{\circledR}$$-inulin = 398
• 23.4 Interactions of Frutafi$$t^{\circledR}$$-inulin = 398
• 23.5 Frutafi$$t^{\circledR}$$-inulin as a gelling agent = 399
• 23.6 Parameters affecting gel characteristics = 399
• 23.7 Applications = 401
• 23.8 Hydrocolloids = 403
• 24 CRC emulsifying biopolymer : a new emulsifier for the soft-drinks industry / A. Lane[Food Science Australia] ; E. Chai[University of Melbourne] = 405
• 24.1 Introduction = 405
• 24.2 The CRC process = 406
• 24.3 Product specifications for CRC Biopolymer = 406
• 24.4 Functional properties and efficacy of CRC Biopolymer = 408
• 24.5 Emulsion stability = 409
• 24.6 Composition of CRC Biopolymer = 410
• 24.7 Patent status of CRC Biopolymer = 411
• 24.8 Contact details = 411
• 25 Konjac mannan / S. Takigami[Gunma University] = 413
• 25.1 Introduction = 413
• 25.2 Manufacture = 415
• 25.3 Structure = 418
• 25.4 Technical data = 419
• 25.5 Uses and applications = 422
• 25.6 Regulatory status = 423
• 25.7 References = 423
• 26 Philippine Natural Grade or semi-refined carrageenan / H. J. Bixler ; K. D. Johndro[Ingredients Solutions Inc., Searsport] = 425
• 26.1 History of product development = 425
• 26.2 Processing of PNG = 426
• 26.3 Chemical analysis of PNG = 428
• 26.4 The regulatory status of PNG as a food ingredient = 430
• 26.5 Applications of PNG in foods = 432
• 26.6 Concluding remarks = 440
• 26.7 References = 442
• Index = 443