Infodoc : Sciences, Techniques et Culture

1 Introduction
1.1 Introduction
1.2 Functional properties
1.3 Regulatory environment
1.4 Commercial environment
1.5 Future developments
2 Acacia Gum (Gum Arabic)
2.1 Introduction
2.2 Origin and purification process
2.3 Chemical structure
2.4 Applications
2.5 Health benefits
2.6 Future developments
3 Agar
3.1 Introduction
3.2 Raw materials
3.3 Production
3.4 Composition and [...]

1 Introduction
1.1 Introduction
1.2 Functional properties
1.3 Regulatory environment
1.4 Commercial environment
1.5 Future developments
2 Acacia Gum (Gum Arabic)
2.1 Introduction
2.2 Origin and purification process
2.3 Chemical structure
2.4 Applications
2.5 Health benefits
2.6 Future developments
3 Agar
3.1 Introduction
3.2 Raw materials
3.3 Production
3.4 Composition and structure
3.5 Functional properties
3.6 Applications
3.7 Future developments
4 Alginates
4.1 Introduction
4.2 Production
4.3 Chemical composition
4.4 Functional properties
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
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
6.1 Introduction
6.2 Raw materials and processing
6.3 Composition and chemistry
6.4 Food applications
6.5 Future developments
7 Gelatine
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
8 Gellan Gum
8.1 Introduction
8.2 Manufacture
8.3 Chemical composition
8.4 Functional properties
8.5 Regulatory status
8.6 Applications
8.7 Future developments
9 Gum Tragacanth and Karaya
9.1 Gum tragacanth
9.2 Gum karaya
10 Inulin
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
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
12 Microcrystalline Cellulose
12.1 Introduction
12.2 MCC product technologies
12.3 Manufacturing process
12.4 Colloidal MCC product line extensions
12.5 Physical modification - the alloying concept
12.6 Physical and functional properties
12.7 Legislation and nutrition
12.8 Food applications
12.9 Future developments
13.1 Introduction
13.2 Raw materials
13.3 Processing
13.4 Composition
13.5 Chemical properties
13.6 Applications
13.7 Future developments
14 Pullulan
14.1 Introduction
14.2 Raw materials
14.3 Production
14.4 Functional properties
14.5 Food applications
14.6 Future developments
15 Seed Gums
15.1 Introduction
15.2 Raw materials
15.3 Production
15.4 Composition
15.5 Functional properties
15.6 Further developments
15.7 Derivatised seed gums for technical applications
16 Starch
16.1 Introduction
16.2 Raw materials
16.3 Processing
16.4 Composition and structure
16.5 Thickening and gelling properties
16.6 Starch modification
16.7 Food applications
16.8 Conclusions
17 Xanthan Gum
17.1 Introduction
17.2 Production
17.3 Chemistry
17.4 Solution preparation
17.5 Rheology
17.6 Stability and compatibility
17.7 Interactions
17.8 Applications