Cellulose and cellulose derivatives in the food industry : fundamentals and applications / Tanja Wüstenberg (2015)

Public ISBD Titre : Cellulose and cellulose derivatives in the food industry : fundamentals and applications Type de document : texte imprimé Auteurs : Tanja Wüstenberg Editeur : WEINHEIM : Wiley-VCH Année de publication : 2015 Importance : 1 vol. (XIX-525 p.) Présentation : ill., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-3-527-33758-3 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire DERIVE DE LA CELLULOSE ; CELLULOSE ; VALEUR NUTRITIVE ; NUTRITION ; COLLOIDE ; RHEOLOGIE ; VISCOELASTICITE ; REGLEMENTATION ; PRODUIT ALIMENTAIRE ; AGAR ; ALGINATE ; CARRAGHENATE ; PECTINE ; AMIDON ; GOMME NATURELLE ; XANTHANE ; POLYHOLOSIDE ; BOIS ; COTON ; PRODUIT LAITIER ; POTAGE ; SAUCE ; ASSAISONNEMENT ; VIANDE ; EMULSIFICATION ; PRODUIT DE LA MER ; EMULSION ; ALIMENTATION ANIMALE ; FABRICATION ; GELIFICATION ; SAUCISSE ; BOISSON ; STABILISATION ; MOUSSE ; PRODUIT DE CONFISERIE ; FORMULATION ; TENSION SUPERFICIELLE ; SOLUBILITE ; PRODUIT A BASE DE CEREALE Liste Plan de classement 8.3 (AUTRES GLUCIDES) [Classement Massy] Résumé : Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products. Type de document : Livre Table des matières : 1 GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS Introduction to the World of Hydrocolloids Plant Extracts Seed Flours Exudates Bacterial Polysaccharides Overview Tables for the Most Important Cellulose Derivatives Commercial Development - Global Market 2 RHEOLOGY OF FOOD HYDROCOLLOIDS Introduction to Rheology, Rheometry, and Visco-Elasticity Definitions Basic Data Different Types of Flow Behaviour Structures of Polymers with Shear-Thinning Flow Behaviour Causes of Shear-Thickening of Products Factors that Influence Rheological Behaviour Viscosity Measurement of Thickening Hydrocolloid Solutions Characterization of Gels Viscosimeters and Rheometers Relationship between Rheology and Sensory 3 CELLULOSE Introduction, History and Development Raw Materials and Biological Origin Manufacture of Pulp Chemical Composition and Structure Rheology Stability Analysis and Rheometry Synergies with Other Hydrocolloids Application in Food Products Options for Derivatization of Cellulose Nutritional Properties Legislation 4 MICROCRYSTALLINE CELLULOSE General Manufacturing Process Chemistry Rheology Stability Rheometry Preparation of MCC Dispersions in Food Synergies with Other Hydrocolloids Functions and Properties of MCC Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 5 FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE Manufacturing Process of Cellulose Ethers Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 6 ETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 7 HYDROXYPROPYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 8 HYDROXYPROPYLMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 9 METHYLETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 10 SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies of Cellulose Gum with Other Hydrocolloids Functional Properties of Carboxymethylcellulose Use of Purified CMC in Regulated Applications Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 11 CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 12 ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 13 NANOCELLULOSE Definition and Summary Commercial Products History and Terminology Manufacturing Process Chemistry and Rheometry Rheology Stability Synergies with Other Substances Food Applications Non-Food Applications Nutritional Properties and Toxicity Safety Aspects Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937 Cellulose and cellulose derivatives in the food industry : fundamentals and applications [texte imprimé] / Tanja Wüstenberg . - WEINHEIM : Wiley-VCH, 2015 . - 1 vol. (XIX-525 p.) : ill., couv. ill. en coul. ; 25 cm. ISBN : 978-3-527-33758-3 Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire DERIVE DE LA CELLULOSE ; CELLULOSE ; VALEUR NUTRITIVE ; NUTRITION ; COLLOIDE ; RHEOLOGIE ; VISCOELASTICITE ; REGLEMENTATION ; PRODUIT ALIMENTAIRE ; AGAR ; ALGINATE ; CARRAGHENATE ; PECTINE ; AMIDON ; GOMME NATURELLE ; XANTHANE ; POLYHOLOSIDE ; BOIS ; COTON ; PRODUIT LAITIER ; POTAGE ; SAUCE ; ASSAISONNEMENT ; VIANDE ; EMULSIFICATION ; PRODUIT DE LA MER ; EMULSION ; ALIMENTATION ANIMALE ; FABRICATION ; GELIFICATION ; SAUCISSE ; BOISSON ; STABILISATION ; MOUSSE ; PRODUIT DE CONFISERIE ; FORMULATION ; TENSION SUPERFICIELLE ; SOLUBILITE ; PRODUIT A BASE DE CEREALE Liste Plan de classement 8.3 (AUTRES GLUCIDES) [Classement Massy] Résumé : Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products. Type de document : Livre Table des matières : 1 GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS Introduction to the World of Hydrocolloids Plant Extracts Seed Flours Exudates Bacterial Polysaccharides Overview Tables for the Most Important Cellulose Derivatives Commercial Development - Global Market 2 RHEOLOGY OF FOOD HYDROCOLLOIDS Introduction to Rheology, Rheometry, and Visco-Elasticity Definitions Basic Data Different Types of Flow Behaviour Structures of Polymers with Shear-Thinning Flow Behaviour Causes of Shear-Thickening of Products Factors that Influence Rheological Behaviour Viscosity Measurement of Thickening Hydrocolloid Solutions Characterization of Gels Viscosimeters and Rheometers Relationship between Rheology and Sensory 3 CELLULOSE Introduction, History and Development Raw Materials and Biological Origin Manufacture of Pulp Chemical Composition and Structure Rheology Stability Analysis and Rheometry Synergies with Other Hydrocolloids Application in Food Products Options for Derivatization of Cellulose Nutritional Properties Legislation 4 MICROCRYSTALLINE CELLULOSE General Manufacturing Process Chemistry Rheology Stability Rheometry Preparation of MCC Dispersions in Food Synergies with Other Hydrocolloids Functions and Properties of MCC Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 5 FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE Manufacturing Process of Cellulose Ethers Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 6 ETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 7 HYDROXYPROPYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 8 HYDROXYPROPYLMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 9 METHYLETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 10 SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies of Cellulose Gum with Other Hydrocolloids Functional Properties of Carboxymethylcellulose Use of Purified CMC in Regulated Applications Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 11 CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 12 ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation 13 NANOCELLULOSE Definition and Summary Commercial Products History and Terminology Manufacturing Process Chemistry and Rheometry Rheology Stability Synergies with Other Substances Food Applications Non-Food Applications Nutritional Properties and Toxicity Safety Aspects Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937

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Confectionery science and technology / Richard W. Hartel (2018)

Public ISBD Titre : Confectionery science and technology Type de document : texte imprimé Auteurs : Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger Editeur : Cham [Switzerland] : Springer International Publishing AG Année de publication : 2018 Importance : 1 vol. (XXI - 536 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 26 cm ISBN/ISSN/EAN : 978-3-319-61740-4 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE Liste Plan de classement 18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy] RAMEAU Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratés Résumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality 1 Chemistry of Bulk Sweeteners 1.1 Monosaccharides 1.1.1 Glucose/Dextrose 1.1.2 Fructose 1.1.3 Galactose 1.2 Disaccharides 1.2.1 Sucrose 1.2.2 Maltose 1.2.3 Lactose 1.3 Invert Sugar 1.3.1 Acid Hydrolysis 1.3.2 Enzyme Hydrolysis 1.4 Sugar Reactions 1.4.1 Hydrogen Bonding 1.4.2 Reducing Sugars and Mutarotation 1.4.3 Browning Reactions 1.5 Glucose (Corn) Syrup 1.5.1 Glucose Syrup Specifications 1.5.2 Production of Glucose Syrups 1.5.3 Composition 1.5.4 Properties 1.6 Polysaccharides 1.6.1 Maltodextrin 1.6.2 Polydextrose 1.6.3 Inulin 1.7 Other Natural Sweeteners 1.7.1 Honey 1.7.2 Maple Syrup 1.7.3 Molasses 1.7.4 Malt Extract 1.8 Alternative Sweeteners 1.8.1 Sugar Alcohols 1.8.2 Monosaccharide Alcohols 1.8.3 Disaccharide Alcohols 1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups 1.9 High Intensity Sweeteners 1.9.1 Sucralose 1.9.2 Aspartame 1.9.3 Acesulfame-Potassium 1.9.4 Alitame 1.9.5 Thaumatin or Talin 1.9.6 Neotame 1.9.7 Stevia 1.9.8 Luo Han Guo (Monk Fruit) Concentrates 2 Physico-chemical Properties of Sweeteners in Confections 2.1 Sweetness 2.2 Viscosity 2.3 Heat of Solution 2.4 Specific Optical Rotation 2.5 Refractive Index 2.6 Density/Specific Gravity 2.7 Boiling Point Elevation 2.8 Solubility 2.8.1 Solubility of Sugars 2.8.2 Solubility of Polyols 2.8.3 Solubility in Mixed Confectionery Syrups 2.9 Glass Transition Temperature 2.10 Crystallization Propensity 2.10.1 Generating Supersaturation 2.10.2 Crystallization 2.10.3 Seeding 2.11 State of Sugars in Confections 2.11.1 Crystal or Glass 2.11.2 Cotton Candy 3 Water 3.1 Properties of Water Important in Confections 3.1.1 Water Hardness: Dissolved Minerals 3.1.2 Metals 3.1.3 pH 3.1.4 Microbial Content 3.2 Water Content in Confections 3.2.1 Cook Temperature and Water Content 3.2.2 Measuring Water Content 3.3 Water Activity and Equilibrium Relative Humidity (ERH) 3.3.1 Measurement of Water Activity 3.3.2 Prediction of Water Activity 3.3.3 Water Activity and Microbial Stability 3.4 Moisture Absorption or Desorption Profiles 3.4.1 Measuring Absorption or Desorption Curves 3.4.2 Temperature Effects 3.5 Moisture Migration and Shelf Life 3.5.1 Moisture Migration 3.5.2 Shelf Life 4 Fats, Oils and Emulsifiers 4.1 Introduction 4.2 Chemistry of Fats and Oils 4.2.1 Chemical Structures 4.2.2 Chemical Properties 4.2.3 Lipid Oxidation 4.3 Physical Properties 4.3.1 Polymorphism 4.3.2 Phase Behavior 4.4 Crystallization of Fats 4.4.1 Nucleation 4.4.2 Growth 4.4.3 Polymorphic Transition 4.5 Modification Technologies 4.5.1 Hydrogenation 4.5.2 Fractionation 4.5.3 Interesterification 4.6 Emulsifiers 4.6.1 Use of Emulsifiers in Confections 4.6.2 Emulsifier Types and Characterization 5 Starches, Proteins, Pectin and Gums 5.1 Starch 5.1.1 Description, Size and Chape 5.1.2 Separation of Starches 5.1.3 Property of Starches 5.1.4 Modified Starches 5.2 Proteins 5.2.1 Protein Chemistry 5.2.2 Functional Properties 5.2.3 Proteins Used in Confections 5.3 Pectin 5.3.1 Pectin Chemistry 5.3.2 Testing Pectins 5.4 Gums 5.4.1 Agar: Agar 5.4.2 Alginates 5.4.3 Carrageenan (Irish Moss) 5.4.4 Gum Arabic 5.4.5 Gum Tragacanth 5.4.6 Guar Gum 6 Other Ingredients 6.1 Colors 6.1.1 Regulatory Aspects 6.1.2 Properties of Certified Dyes 6.1.3 Colors Exempt from Certification 6.2 Flavor and Flavoring Materials 6.2.1 Sources of Flavors 6.2.2 Flavor Balance 6.2.3 Flavor Sensation 6.2.4 Flavoring Materials 6.2.5 Storage of Flavoring Materials 6.3 Acids in Candies 6.3.1 Acids Used as Acidulants 6.3.2 Sourness 6.3.3 Buffer Salts 6.4 Antioxidants 6.4.1 Mechanism of Oxidative Rancidity 6.4.2 Action of Antioxidants 6.5 Glazes and Waxes 6.5.1 Glazes or Lacquers 6.5.2 Waxes 6.6 Fruit and Fruit Products 6.6.1 Composition of Fruits 6.6.2 Jams, Preserves and Purèes 6.6.3 Candied and Preserved Fruits 6.6.4 Dried Fruits 6.7 Nuts 6.7.1 Composition 6.7.2 Varieties of Nuts 6.7.3 Summary Part II Sugar-Based Confections 7 Compressed Tablets and Lozenges 7.1 Introduction 7.2 Formulations and Ingredients 7.2.1 Base 7.2.2 Binder 7.2.3 Lubricant 7.2.4 Disintegrant 7.2.5 Acids 7.2.6 Flavors 7.2.7 Colors 7.2.8 Actives 7.3 Processing 7.3.1 Lozenges/Wafers 7.3.2 Tablets 7.4 Product Characteristics 7.4.1 Microstructure 7.4.2 Porosity and Density 7.4.3 Mechanical Properties 7.4.4 Stability 7.5 Problems and Trouble Shooting 7.5.1 Pitting 7.5.2 Capping 7.5.3 Scoring 7.5.4 Variations in Size or Shape 8 Hard Candy 8.1 Introduction 8.2 Formulations and Ingredients 8.2.1 Sweeteners 8.2.2 Flavors 8.2.3 Colors 8.2.4 Organic Acids 8.2.5 Fats 8.2.6 Fruit Juice 8.2.7 Dairy Ingredients 8.3 Processing 8.3.1 Typical Process Steps 8.3.2 Other Hard Candy Technologies 8.3.3 Rework 8.4 Product Characteristics 8.4.1 Chemical Changes 8.4.2 Microstructure 8.4.3 Stability/Shelf Life 8.5 Trouble Shooting 8.5.1 Appearance 8.5.2 Eating Quality 9 Fondants and Creams 9.1 Introduction 9.2 Formulations and Ingredients 9.2.1 Crystalline Sweetener 9.2.2 Doctoring Agent/Crystallization Control Additive 9.2.3 Humectants, Texture and Shelf Life Enhancers 9.2.4 Flavors 9.2.5 Colors 9.2.6 Frappé 9.2.7 Fats 9.2.8 Preservatives 9.2.9 Invertase 9.3 Manufacturing 9.3.1 Fondant 9.3.2 Powdered Fondant 9.3.3 Creams 9.4 Product Characteristics 9.4.1 Microstructure and Product Properties 9.4.2 Invertase 9.4.3 Stability and Shelf Life of Fondants and Creams 9.Potential Problems and Trouble Shooting 9.5.1 Hard Fondant or Cream 9.5.2 Soft Fondant/Cream 9.5.3 Sticky Fondant/Cream 9.5.4 Coarse Fondant/Cream 9.5.5 White Surface Discoloration Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant 10 Caramel, Fudge and Toffee 10.1 Introduction 10.2 Formulations and Ingredients 10.2.1 Sweeteners 10.2.2 Dairy Ingredients 10.2.3 Fats 10.2.4 Emulsifiers 10.2.5 Hydrocolloids 10.2.6 Salts 10.2.7 Added Flavors 10.2.8 Added Colors 10.2.9 Inclusions 10.3 Processing 10.3.1 Mixing and Emulsification 10.3.2 Cooking and Browning 10.3.3 Cooling and Forming 10.4 Product Characteristics 10.4.1 Color and Flavor Generation 10.4.2 Microstructure 10.4.3 Shelf Life 10.5 Troubleshooting 10.5.1 Cold Flow 10.5.2 Stickiness 10.5.3 Hardness 10.5.4 Oil Separation 10.5.5 Sugar Graining 10.5.6 Protein Graining 11 Aerated Confections 11.1 Introduction 11.1.1 Aerated Confections 11.2 Formulations and Ingredients 11.2.1 Air 11.2.2 Sweeteners 11.2.3 Stabilizers 11.2.4 Humectants 11.2.5 Fats 11.2.6 Emulsifiers 11.2.7 Texture Modifiers 11.2.8 Fruit Juice 11.2.9 Organic Acids 11.2.10 Flavors 11.2.11 Colors 11.2.12 Gelation Aids 11.2.13 Active Ingredients 11.2.14 Inclusions 11.3 Processing 11.3.1 Dissolving and Cooking 11.3.2 Stabilizer Addition 11.3.3 Cooling 11.3.4 Aeration 11.3.5 Final Ingredient Addition 11.3.6 Cooling and Forming 11.4 Product Characteristics 11.4.1 Microstructure 11.4.2 Physical Properties 11.4.3 Shelf Life 11.5 Troubleshooting 11.5.1 Improper Density 11.5.2 Product Too Hard or Rubbery 11.5.3Product Too Sticky 11.5.4 Graining During Storage 11.5.5 Mold Growth 11.5.6 Weeping 11.5.7 Shrinkage 11.5.8 Problems in Starch Deposited Marshmallows 11.5.9 Cold Flow 12 Jellies, Gummies and Licorices 12.1 Introduction 12.2 Formulations and Ingredients 12.2.1 Sweeteners 12.2.2 Stabilizers or Hydrocolloids 12.2.3 Organic Acids 12.2.4 Flavors 12.2.5 Colors 12.2.6 Others 12.3 Processing 12.3.1 Gummies and Jellies 12.3.2 Licorice 12.4 Product Characteristics 12.4.1 Microstructure 12.4.2 Flavor Release 12.4.3 Shelf Life 12.5 Troubleshooting 12.5.1 Gummies and Jellies 12.5.2 Flour-Based Candy (Licorice and Fruit Twists) 12.5.3 Problems with the Starch Mogul 13 Sugar and Sugar-Free Panned Confections 13.1 Introduction 13.2 Formulations and Ingredients 13.2.1 Centers 13.2.2 Pre-coat Material 13.2.3 Sugar Shell 13.2.4 Colors 13.2.5 Flavors 13.2.6 Acids 13.2.7 Polish and Glaze 13.3 Processing 13.3.1 Sugar Shell Application 13.3.2 Polishing and Glazing 13.3.3 Special Decorations 13.3.4 Multicomponent Layering 13.4 Product Characteristics 13.4.1 Microstructure of Panned Sugar Shells 13.4.2 Moisture Migration 13.4.3 Shelf Life 13.5 Troubleshooting 13.5.1 Soft-Panned Candies 13.5.2 Hard-Panned Candies 13.5.3 Polishing and Glazing 14 Chewing and Bubble Gum 14.1 Introduction 14.2 Formulations and Ingredients 14.2.1 Gum Base 14.2.2 Sweeteners 14.2.3 Acid 14.2.4 Humectants/Softeners 14.2.5 Flavors 14.2.6 Colors 14.2.7 High-Intensity Sweeteners 14.2.8 Active Ingredients 14.3 Gum Manufacture 14.3.1 Mixing 14.3.2 Forming 14.4 Product Characteristics 14.4.1 Gum Microstructure and Physical Properties 14.4.2 Flavor Release 14.4.3 Shelf Life 14.5 Troubleshooting 14.5.1 Imperfect Shape 14.5.2 Gritty Texture 14.5.3 Gum Too Hard or Too Soft 14.5.4 Cud Too Small or Large 14.5.5 Poor Bubble Blowing Capability 14.5.6 Poor Flavor Release/Retention 14.5.7 Loses Color/Fades 14.5.8 Sweating Gum 14.5.9 Sticky Gum Part III Chocolate and Compound Coatings 15 Chocolate 15.1 Introduction 15.2 Cocoa Bean Production 15.2.1 Fermentation 15.2.2 Drying 15.3 Cocoa Bean Composition and Quality Aspects 15.4 Chocolate Processing 15.4.1 Cleaning and Sorting 15.4.2 Winnowing 15.4.3 Alkalization (Dutching) 15.4.4 Roasting 15.4.5 Nib Grinding 15.4.6 Cocoa Butter and Cocoa Powder Production 15.4.7 Milk Processing for Chocolate 15.4.8 Mixing and Refining of Chocolate Mass 15.4.9 Conching 15.5 Tempering 15.5.1 Tempering Methods 15.5.2 Tempermeters 15.6 Forming 15.6.1 Depositing/Molding 15.6.2 Enrobing 15.6.3 Cold Forming Shell Technology 15.6.4 Extrusion Forming 15.6.5 Aeration 15.6.6 Panning 15.7 Cooling Tunnels 15.8 Chocolate Characteristics 15.8.1 Flavor 15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate 15.8.3 Chocolate Rheology 15.8.4 Melting Profile 15.8.5 Crystallization, Polymorphism and Tempering 15.9 Chocolate Stability and Shelf Life 15.9.1 Sugar Bloom 15.9.2 Bloom on Untempered Chocolate 15.9.3 Bloom on Undertempered Chocolate 15.9.4 Storage Bloom on Tempered Chocolate 15.9.5 Lipid Migration and Fat Bloom 15.9.6 Off Flavors 15.9.7 Oxidative Deterioration 15.10 Rework of Chocolate and Chocolate Confections 15.10.1 Reworking Chocolate 15.10.2 Reworking Chocolate Confections 16 Compound Coatings 16.1 Introduction 16.2 Formulations and Ingredients 16.2.1 Ingredients 16.2.2 Coating Formulations 16.3 Manufacturing 16.4 Applications 16.5 Compound Coating Characteristics 16.5.1 Melting Profile and Fat Modification 16.5.2 Phase Behavior 16.5.3 Viscosity and Flow Properties 16.6 Shelf Life 16.6.1 Sugar Bloom 16.6.2 Storage Bloom 16.6.3 Moisture Uptake 16.6.4 Rancidity 16.6.5 Off-Flavors 17 Chocolate Panning 17.1 Panning Operations 17.1.1 Centers 17.1.2 Chocolates and Coatings 17.1.3 Pre-coating 17.1.4 Chocolate Coating Application 17.2 Pan Types 17.3 Finishing 17.3.1 Polishing Glaze Coat 17.3.2 Glaze Coat 17.3.3 Hard Sugar Shell 17.3.4 Powdered Finishes 17.4 Storage and Handling 17.5 Trouble Shooting 17.5.1 Incomplete Coverage 17.5.2 Poor Coverage 17.5.3 Bumpy/Rough Surface 17.5.4 Chocolate Not Sticking/Peeling 17.5.5 Doubles 17.5.6 Crushed Centers 17.5.7 Bloomed Pieces Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Confectionery science and technology [texte imprimé] / Richard W. Hartel ; Joachim H. von Elbe ; Randy Hofberger . - Cham (Switzerland) : Springer International Publishing AG, 2018 . - 1 vol. (XXI - 536 p.) : ill. en noir et en coul., couv. ill. en coul. ; 26 cm. ISBN : 978-3-319-61740-4 Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGAR ; PECTINE ; REGLISSE ; CARAMEL ; MONO DISACCHARIDE ; CARRAGHENATE ; ALGINATE ; SOLUBILITE ; VISCOSITE ; SIROP DE GLUCOSE ; SUCRE INVERTI ; PRODUIT DE CONFISERIE ; GOMME NATURELLE Liste Plan de classement 18.4 (CONFISERIE-CHOCOLATERIE) [Classement Massy] RAMEAU Aliments -- Activité de l'eau ; Aliments -- Couleur ; Aliments -- Saveur et odeur ; Aliments -- Teneur en eau ; Amidon de pomme de terre ; Antioxydants ; Cacao ; Chocolat ; Confiserie ; Corps gras ; Corps gras comestibles ; Cristallisation ; Eau ; Édulcorants ; Emulsifiants ; Fruits ; Gelées (confiserie) ; Noisettes ; Oses ; Polysaccharides ; Protéines ; Sucre ; Glucose ; Miel ; Colorants dans les aliments ; Aromatisants ; Fruits déshydratés Résumé : This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. Type de document : Livre Table des matières : Part I Ingredient Chemistry and Functionality 1 Chemistry of Bulk Sweeteners 1.1 Monosaccharides 1.1.1 Glucose/Dextrose 1.1.2 Fructose 1.1.3 Galactose 1.2 Disaccharides 1.2.1 Sucrose 1.2.2 Maltose 1.2.3 Lactose 1.3 Invert Sugar 1.3.1 Acid Hydrolysis 1.3.2 Enzyme Hydrolysis 1.4 Sugar Reactions 1.4.1 Hydrogen Bonding 1.4.2 Reducing Sugars and Mutarotation 1.4.3 Browning Reactions 1.5 Glucose (Corn) Syrup 1.5.1 Glucose Syrup Specifications 1.5.2 Production of Glucose Syrups 1.5.3 Composition 1.5.4 Properties 1.6 Polysaccharides 1.6.1 Maltodextrin 1.6.2 Polydextrose 1.6.3 Inulin 1.7 Other Natural Sweeteners 1.7.1 Honey 1.7.2 Maple Syrup 1.7.3 Molasses 1.7.4 Malt Extract 1.8 Alternative Sweeteners 1.8.1 Sugar Alcohols 1.8.2 Monosaccharide Alcohols 1.8.3 Disaccharide Alcohols 1.8.4 Hydrogenated Starch Hydrolysate (HSH) and Maltitol Syrups 1.9 High Intensity Sweeteners 1.9.1 Sucralose 1.9.2 Aspartame 1.9.3 Acesulfame-Potassium 1.9.4 Alitame 1.9.5 Thaumatin or Talin 1.9.6 Neotame 1.9.7 Stevia 1.9.8 Luo Han Guo (Monk Fruit) Concentrates 2 Physico-chemical Properties of Sweeteners in Confections 2.1 Sweetness 2.2 Viscosity 2.3 Heat of Solution 2.4 Specific Optical Rotation 2.5 Refractive Index 2.6 Density/Specific Gravity 2.7 Boiling Point Elevation 2.8 Solubility 2.8.1 Solubility of Sugars 2.8.2 Solubility of Polyols 2.8.3 Solubility in Mixed Confectionery Syrups 2.9 Glass Transition Temperature 2.10 Crystallization Propensity 2.10.1 Generating Supersaturation 2.10.2 Crystallization 2.10.3 Seeding 2.11 State of Sugars in Confections 2.11.1 Crystal or Glass 2.11.2 Cotton Candy 3 Water 3.1 Properties of Water Important in Confections 3.1.1 Water Hardness: Dissolved Minerals 3.1.2 Metals 3.1.3 pH 3.1.4 Microbial Content 3.2 Water Content in Confections 3.2.1 Cook Temperature and Water Content 3.2.2 Measuring Water Content 3.3 Water Activity and Equilibrium Relative Humidity (ERH) 3.3.1 Measurement of Water Activity 3.3.2 Prediction of Water Activity 3.3.3 Water Activity and Microbial Stability 3.4 Moisture Absorption or Desorption Profiles 3.4.1 Measuring Absorption or Desorption Curves 3.4.2 Temperature Effects 3.5 Moisture Migration and Shelf Life 3.5.1 Moisture Migration 3.5.2 Shelf Life 4 Fats, Oils and Emulsifiers 4.1 Introduction 4.2 Chemistry of Fats and Oils 4.2.1 Chemical Structures 4.2.2 Chemical Properties 4.2.3 Lipid Oxidation 4.3 Physical Properties 4.3.1 Polymorphism 4.3.2 Phase Behavior 4.4 Crystallization of Fats 4.4.1 Nucleation 4.4.2 Growth 4.4.3 Polymorphic Transition 4.5 Modification Technologies 4.5.1 Hydrogenation 4.5.2 Fractionation 4.5.3 Interesterification 4.6 Emulsifiers 4.6.1 Use of Emulsifiers in Confections 4.6.2 Emulsifier Types and Characterization 5 Starches, Proteins, Pectin and Gums 5.1 Starch 5.1.1 Description, Size and Chape 5.1.2 Separation of Starches 5.1.3 Property of Starches 5.1.4 Modified Starches 5.2 Proteins 5.2.1 Protein Chemistry 5.2.2 Functional Properties 5.2.3 Proteins Used in Confections 5.3 Pectin 5.3.1 Pectin Chemistry 5.3.2 Testing Pectins 5.4 Gums 5.4.1 Agar: Agar 5.4.2 Alginates 5.4.3 Carrageenan (Irish Moss) 5.4.4 Gum Arabic 5.4.5 Gum Tragacanth 5.4.6 Guar Gum 6 Other Ingredients 6.1 Colors 6.1.1 Regulatory Aspects 6.1.2 Properties of Certified Dyes 6.1.3 Colors Exempt from Certification 6.2 Flavor and Flavoring Materials 6.2.1 Sources of Flavors 6.2.2 Flavor Balance 6.2.3 Flavor Sensation 6.2.4 Flavoring Materials 6.2.5 Storage of Flavoring Materials 6.3 Acids in Candies 6.3.1 Acids Used as Acidulants 6.3.2 Sourness 6.3.3 Buffer Salts 6.4 Antioxidants 6.4.1 Mechanism of Oxidative Rancidity 6.4.2 Action of Antioxidants 6.5 Glazes and Waxes 6.5.1 Glazes or Lacquers 6.5.2 Waxes 6.6 Fruit and Fruit Products 6.6.1 Composition of Fruits 6.6.2 Jams, Preserves and Purèes 6.6.3 Candied and Preserved Fruits 6.6.4 Dried Fruits 6.7 Nuts 6.7.1 Composition 6.7.2 Varieties of Nuts 6.7.3 Summary Part II Sugar-Based Confections 7 Compressed Tablets and Lozenges 7.1 Introduction 7.2 Formulations and Ingredients 7.2.1 Base 7.2.2 Binder 7.2.3 Lubricant 7.2.4 Disintegrant 7.2.5 Acids 7.2.6 Flavors 7.2.7 Colors 7.2.8 Actives 7.3 Processing 7.3.1 Lozenges/Wafers 7.3.2 Tablets 7.4 Product Characteristics 7.4.1 Microstructure 7.4.2 Porosity and Density 7.4.3 Mechanical Properties 7.4.4 Stability 7.5 Problems and Trouble Shooting 7.5.1 Pitting 7.5.2 Capping 7.5.3 Scoring 7.5.4 Variations in Size or Shape 8 Hard Candy 8.1 Introduction 8.2 Formulations and Ingredients 8.2.1 Sweeteners 8.2.2 Flavors 8.2.3 Colors 8.2.4 Organic Acids 8.2.5 Fats 8.2.6 Fruit Juice 8.2.7 Dairy Ingredients 8.3 Processing 8.3.1 Typical Process Steps 8.3.2 Other Hard Candy Technologies 8.3.3 Rework 8.4 Product Characteristics 8.4.1 Chemical Changes 8.4.2 Microstructure 8.4.3 Stability/Shelf Life 8.5 Trouble Shooting 8.5.1 Appearance 8.5.2 Eating Quality 9 Fondants and Creams 9.1 Introduction 9.2 Formulations and Ingredients 9.2.1 Crystalline Sweetener 9.2.2 Doctoring Agent/Crystallization Control Additive 9.2.3 Humectants, Texture and Shelf Life Enhancers 9.2.4 Flavors 9.2.5 Colors 9.2.6 Frappé 9.2.7 Fats 9.2.8 Preservatives 9.2.9 Invertase 9.3 Manufacturing 9.3.1 Fondant 9.3.2 Powdered Fondant 9.3.3 Creams 9.4 Product Characteristics 9.4.1 Microstructure and Product Properties 9.4.2 Invertase 9.4.3 Stability and Shelf Life of Fondants and Creams 9.Potential Problems and Trouble Shooting 9.5.1 Hard Fondant or Cream 9.5.2 Soft Fondant/Cream 9.5.3 Sticky Fondant/Cream 9.5.4 Coarse Fondant/Cream 9.5.5 White Surface Discoloration Appendix A.9.1 Calculation of Crystalline and Liquid Phases of Fondant 10 Caramel, Fudge and Toffee 10.1 Introduction 10.2 Formulations and Ingredients 10.2.1 Sweeteners 10.2.2 Dairy Ingredients 10.2.3 Fats 10.2.4 Emulsifiers 10.2.5 Hydrocolloids 10.2.6 Salts 10.2.7 Added Flavors 10.2.8 Added Colors 10.2.9 Inclusions 10.3 Processing 10.3.1 Mixing and Emulsification 10.3.2 Cooking and Browning 10.3.3 Cooling and Forming 10.4 Product Characteristics 10.4.1 Color and Flavor Generation 10.4.2 Microstructure 10.4.3 Shelf Life 10.5 Troubleshooting 10.5.1 Cold Flow 10.5.2 Stickiness 10.5.3 Hardness 10.5.4 Oil Separation 10.5.5 Sugar Graining 10.5.6 Protein Graining 11 Aerated Confections 11.1 Introduction 11.1.1 Aerated Confections 11.2 Formulations and Ingredients 11.2.1 Air 11.2.2 Sweeteners 11.2.3 Stabilizers 11.2.4 Humectants 11.2.5 Fats 11.2.6 Emulsifiers 11.2.7 Texture Modifiers 11.2.8 Fruit Juice 11.2.9 Organic Acids 11.2.10 Flavors 11.2.11 Colors 11.2.12 Gelation Aids 11.2.13 Active Ingredients 11.2.14 Inclusions 11.3 Processing 11.3.1 Dissolving and Cooking 11.3.2 Stabilizer Addition 11.3.3 Cooling 11.3.4 Aeration 11.3.5 Final Ingredient Addition 11.3.6 Cooling and Forming 11.4 Product Characteristics 11.4.1 Microstructure 11.4.2 Physical Properties 11.4.3 Shelf Life 11.5 Troubleshooting 11.5.1 Improper Density 11.5.2 Product Too Hard or Rubbery 11.5.3Product Too Sticky 11.5.4 Graining During Storage 11.5.5 Mold Growth 11.5.6 Weeping 11.5.7 Shrinkage 11.5.8 Problems in Starch Deposited Marshmallows 11.5.9 Cold Flow 12 Jellies, Gummies and Licorices 12.1 Introduction 12.2 Formulations and Ingredients 12.2.1 Sweeteners 12.2.2 Stabilizers or Hydrocolloids 12.2.3 Organic Acids 12.2.4 Flavors 12.2.5 Colors 12.2.6 Others 12.3 Processing 12.3.1 Gummies and Jellies 12.3.2 Licorice 12.4 Product Characteristics 12.4.1 Microstructure 12.4.2 Flavor Release 12.4.3 Shelf Life 12.5 Troubleshooting 12.5.1 Gummies and Jellies 12.5.2 Flour-Based Candy (Licorice and Fruit Twists) 12.5.3 Problems with the Starch Mogul 13 Sugar and Sugar-Free Panned Confections 13.1 Introduction 13.2 Formulations and Ingredients 13.2.1 Centers 13.2.2 Pre-coat Material 13.2.3 Sugar Shell 13.2.4 Colors 13.2.5 Flavors 13.2.6 Acids 13.2.7 Polish and Glaze 13.3 Processing 13.3.1 Sugar Shell Application 13.3.2 Polishing and Glazing 13.3.3 Special Decorations 13.3.4 Multicomponent Layering 13.4 Product Characteristics 13.4.1 Microstructure of Panned Sugar Shells 13.4.2 Moisture Migration 13.4.3 Shelf Life 13.5 Troubleshooting 13.5.1 Soft-Panned Candies 13.5.2 Hard-Panned Candies 13.5.3 Polishing and Glazing 14 Chewing and Bubble Gum 14.1 Introduction 14.2 Formulations and Ingredients 14.2.1 Gum Base 14.2.2 Sweeteners 14.2.3 Acid 14.2.4 Humectants/Softeners 14.2.5 Flavors 14.2.6 Colors 14.2.7 High-Intensity Sweeteners 14.2.8 Active Ingredients 14.3 Gum Manufacture 14.3.1 Mixing 14.3.2 Forming 14.4 Product Characteristics 14.4.1 Gum Microstructure and Physical Properties 14.4.2 Flavor Release 14.4.3 Shelf Life 14.5 Troubleshooting 14.5.1 Imperfect Shape 14.5.2 Gritty Texture 14.5.3 Gum Too Hard or Too Soft 14.5.4 Cud Too Small or Large 14.5.5 Poor Bubble Blowing Capability 14.5.6 Poor Flavor Release/Retention 14.5.7 Loses Color/Fades 14.5.8 Sweating Gum 14.5.9 Sticky Gum Part III Chocolate and Compound Coatings 15 Chocolate 15.1 Introduction 15.2 Cocoa Bean Production 15.2.1 Fermentation 15.2.2 Drying 15.3 Cocoa Bean Composition and Quality Aspects 15.4 Chocolate Processing 15.4.1 Cleaning and Sorting 15.4.2 Winnowing 15.4.3 Alkalization (Dutching) 15.4.4 Roasting 15.4.5 Nib Grinding 15.4.6 Cocoa Butter and Cocoa Powder Production 15.4.7 Milk Processing for Chocolate 15.4.8 Mixing and Refining of Chocolate Mass 15.4.9 Conching 15.5 Tempering 15.5.1 Tempering Methods 15.5.2 Tempermeters 15.6 Forming 15.6.1 Depositing/Molding 15.6.2 Enrobing 15.6.3 Cold Forming Shell Technology 15.6.4 Extrusion Forming 15.6.5 Aeration 15.6.6 Panning 15.7 Cooling Tunnels 15.8 Chocolate Characteristics 15.8.1 Flavor 15.8.2 Polyphenols and Flavanols in Cocoa and Chocolate 15.8.3 Chocolate Rheology 15.8.4 Melting Profile 15.8.5 Crystallization, Polymorphism and Tempering 15.9 Chocolate Stability and Shelf Life 15.9.1 Sugar Bloom 15.9.2 Bloom on Untempered Chocolate 15.9.3 Bloom on Undertempered Chocolate 15.9.4 Storage Bloom on Tempered Chocolate 15.9.5 Lipid Migration and Fat Bloom 15.9.6 Off Flavors 15.9.7 Oxidative Deterioration 15.10 Rework of Chocolate and Chocolate Confections 15.10.1 Reworking Chocolate 15.10.2 Reworking Chocolate Confections 16 Compound Coatings 16.1 Introduction 16.2 Formulations and Ingredients 16.2.1 Ingredients 16.2.2 Coating Formulations 16.3 Manufacturing 16.4 Applications 16.5 Compound Coating Characteristics 16.5.1 Melting Profile and Fat Modification 16.5.2 Phase Behavior 16.5.3 Viscosity and Flow Properties 16.6 Shelf Life 16.6.1 Sugar Bloom 16.6.2 Storage Bloom 16.6.3 Moisture Uptake 16.6.4 Rancidity 16.6.5 Off-Flavors 17 Chocolate Panning 17.1 Panning Operations 17.1.1 Centers 17.1.2 Chocolates and Coatings 17.1.3 Pre-coating 17.1.4 Chocolate Coating Application 17.2 Pan Types 17.3 Finishing 17.3.1 Polishing Glaze Coat 17.3.2 Glaze Coat 17.3.3 Hard Sugar Shell 17.3.4 Powdered Finishes 17.4 Storage and Handling 17.5 Trouble Shooting 17.5.1 Incomplete Coverage 17.5.2 Poor Coverage 17.5.3 Bumpy/Rough Surface 17.5.4 Chocolate Not Sticking/Peeling 17.5.5 Doubles 17.5.6 Crushed Centers 17.5.7 Bloomed Pieces Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331

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Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch (2014)

Public ISBD Titre : Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification Type de document : texte imprimé Auteurs : Amos Nussinovitch ; Madoka Hirashima Editeur : Boca Raton : CRC Press Année de publication : 2014 Collection : Food science and technology Importance : 1 vol. (XXXIII-344 p.) Présentation : ill. en noir et en coul., couv. ill. en coul. Format : 25 cm ISBN/ISSN/EAN : 978-1-4398-7588-9 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGAR ; ALGINATE ; CARRAGHENATE ; DERIVE DE LA CELLULOSE ; GELATINE ; GOMME NATURELLE ; XANTHANE ; PECTINE ; AMIDON ; PROTEINE ; COLLOIDE ; OEUF ; FORMULATION Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Résumé : While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid. Type de document : Livre Table des matières : 1. Hydrocolloids—Where, Why, and When? Introduction Terminology Classification Economics Gum Constituents and Their Effects on Processing Functions of Hydrocolloids in Food Applications Regulatory Aspects References and Further Reading 2. Agar–Agar Historical Background Collection and Processing of Seaweed for Agar Types of Agar Products Regulatory Status and Toxicity Structure of Agar Agar–Agar Properties Commercial Food Applications Recipes with Agar–Agar Tips for the Amateur Cook and Professional Chef References and Further Reading 3. Alginates Historical Background Sources Structure Alginate Sources and Manufacture Commercial Characteristics Mechanism of Alginate Gelation Applications Recipes with Alginates Tips for the Amateur Cook and Professional Chef References and Further Reading 4. Carrageenan and Furcellaran Introduction and Historical Background Structure Sources and Production Accessible Types of Gum Regulatory Aspects Molecular Weight and Consistency Solutions and Gels Reactivity with Proteins Applications Recipes with Carrageenan and Furcellaran Tips for the Amateur Cook and Professional Chef References and Further Reading 5. Cellulose Derivatives Introduction Manufacture Properties of Methylcellulose (MC) and Methylhydroxypropylcellulose (MHPC) Hydroxypropylcellulose (HPC) Microcrystalline Cellulose (MCC) Carboxymethylcellulose (CMC) Food Applications Recipes with Cellulose Derivatives Tips for the Amateur Cook and Professional Chef References and Further Reading 6. Curdlan Historical Background Production Chemical Structure Regulatory Status and Toxicity Functional Properties Commercial Food Applications Recipes with Curdlan Tips for the Amateur Cook and Professional Chef References and Further Reading Egg Proteins Historical Background 7. The Structure of the Egg The Composition of the Egg Essential Nutrients and Value of Eggs Egg Yolk Emulsions Egg White Foams Gels Recipes with Eggs Tips for the Amateur Cook and Professional Chef References and Further Reading 8. Galactomannans Introduction Locust Bean Gum: Sources, Manufacturing, and Legislation Guar Gum: Sources, Processing, and Regulatory Status Tara Gum Fenugreek Gum Galactomannan Structure Gum Solution Properties Gelation and Interactions of Galactomannans Stability Food Applications Recipes with Galactomannans Tips for the Amateur Cook and Professional Chef References and Further Reading 9. Gelatin Historical Background Definitions Manufacture and Sources Physical Properties Technical Data Food Uses and Applications Regulations Recipes with Gelatin Tips for the Amateur Cook and Professional Chef References and Further Reading 10 Gellan Gum Historical Background Structure and Chemical Composition Source, Production Supply, and Regulatory Status Functional Properties Mechanism of Gelation and Gellan-Gum Gel Properties Comparison to Other Hydrocolloids Food and Other Applications Recipes with Gellan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading 11. Gum Arabic Introduction Common Names, Economic Importance, and Distributional Range Gum Arabic Production Gum Arabic Properties Gum Chemical Characteristics Viscosity and Acid Stability Applications of Gum Arabic Recipes with Gum Arabic Tips for the Amateur Cook and Professional Chef References and Further Reading 12. Konjac Mannan Historical Background The Plant and the Tuber Manufacture Structure Technical Data Food Applications Recipes with Konjac Mannan Okara Konjac Recipes Regulatory Status Tips for the Amateur Cook and Professional Chef References and Further Reading 13. Pectin Introduction Nomenclature Structure Sources and Properties Pectin Manufacture Commercial Availability, Specifications, and Regulatory Status Solution Properties Viscosity Pectin Gel Types and Properties Applications Recipes with Pectin Tips for the Amateur Cook and Professional Chef References and Further Reading 14. Starch Introduction Varieties of Starch Structure and Composition Functional Properties of Starch Suspensions Starch Pastes and Gels Effect of Food Ingredients on Starch Functionality Properties of Available Starches Commercial Applications of Starches Recipes with Starch Tips for the Amateur Cook and Professional Chef References and Further Reading 15. Xanthan Gum Introduction Processing Chemical Structure Xanthan Gum Solutions Xanthan Gum Interactions Food Applications Toxicity Recipes with Xanthan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading The Use of Multiple Hydrocolloids in Recipes Synergistic Combinations Protein–Polysaccharide Interactions: Conjugates and Complexes Applications Recipes with Multiple Hydrocolloids Tips for the Amateur Cook and Professional Chef References and Further Reading Glossary Alphabetical List of Hydrocolloid Manufacturers and Suppliers Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737 Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification [texte imprimé] / Amos Nussinovitch ; Madoka Hirashima . - Boca Raton : CRC Press, 2014 . - 1 vol. (XXXIII-344 p.) : ill. en noir et en coul., couv. ill. en coul. ; 25 cm. - (Food science and technology) . ISBN : 978-1-4398-7588-9 Bibliogr. Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire AGAR ; ALGINATE ; CARRAGHENATE ; DERIVE DE LA CELLULOSE ; GELATINE ; GOMME NATURELLE ; XANTHANE ; PECTINE ; AMIDON ; PROTEINE ; COLLOIDE ; OEUF ; FORMULATION Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Résumé : While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid. Type de document : Livre Table des matières : 1. Hydrocolloids—Where, Why, and When? Introduction Terminology Classification Economics Gum Constituents and Their Effects on Processing Functions of Hydrocolloids in Food Applications Regulatory Aspects References and Further Reading 2. Agar–Agar Historical Background Collection and Processing of Seaweed for Agar Types of Agar Products Regulatory Status and Toxicity Structure of Agar Agar–Agar Properties Commercial Food Applications Recipes with Agar–Agar Tips for the Amateur Cook and Professional Chef References and Further Reading 3. Alginates Historical Background Sources Structure Alginate Sources and Manufacture Commercial Characteristics Mechanism of Alginate Gelation Applications Recipes with Alginates Tips for the Amateur Cook and Professional Chef References and Further Reading 4. Carrageenan and Furcellaran Introduction and Historical Background Structure Sources and Production Accessible Types of Gum Regulatory Aspects Molecular Weight and Consistency Solutions and Gels Reactivity with Proteins Applications Recipes with Carrageenan and Furcellaran Tips for the Amateur Cook and Professional Chef References and Further Reading 5. Cellulose Derivatives Introduction Manufacture Properties of Methylcellulose (MC) and Methylhydroxypropylcellulose (MHPC) Hydroxypropylcellulose (HPC) Microcrystalline Cellulose (MCC) Carboxymethylcellulose (CMC) Food Applications Recipes with Cellulose Derivatives Tips for the Amateur Cook and Professional Chef References and Further Reading 6. Curdlan Historical Background Production Chemical Structure Regulatory Status and Toxicity Functional Properties Commercial Food Applications Recipes with Curdlan Tips for the Amateur Cook and Professional Chef References and Further Reading Egg Proteins Historical Background 7. The Structure of the Egg The Composition of the Egg Essential Nutrients and Value of Eggs Egg Yolk Emulsions Egg White Foams Gels Recipes with Eggs Tips for the Amateur Cook and Professional Chef References and Further Reading 8. Galactomannans Introduction Locust Bean Gum: Sources, Manufacturing, and Legislation Guar Gum: Sources, Processing, and Regulatory Status Tara Gum Fenugreek Gum Galactomannan Structure Gum Solution Properties Gelation and Interactions of Galactomannans Stability Food Applications Recipes with Galactomannans Tips for the Amateur Cook and Professional Chef References and Further Reading 9. Gelatin Historical Background Definitions Manufacture and Sources Physical Properties Technical Data Food Uses and Applications Regulations Recipes with Gelatin Tips for the Amateur Cook and Professional Chef References and Further Reading 10 Gellan Gum Historical Background Structure and Chemical Composition Source, Production Supply, and Regulatory Status Functional Properties Mechanism of Gelation and Gellan-Gum Gel Properties Comparison to Other Hydrocolloids Food and Other Applications Recipes with Gellan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading 11. Gum Arabic Introduction Common Names, Economic Importance, and Distributional Range Gum Arabic Production Gum Arabic Properties Gum Chemical Characteristics Viscosity and Acid Stability Applications of Gum Arabic Recipes with Gum Arabic Tips for the Amateur Cook and Professional Chef References and Further Reading 12. Konjac Mannan Historical Background The Plant and the Tuber Manufacture Structure Technical Data Food Applications Recipes with Konjac Mannan Okara Konjac Recipes Regulatory Status Tips for the Amateur Cook and Professional Chef References and Further Reading 13. Pectin Introduction Nomenclature Structure Sources and Properties Pectin Manufacture Commercial Availability, Specifications, and Regulatory Status Solution Properties Viscosity Pectin Gel Types and Properties Applications Recipes with Pectin Tips for the Amateur Cook and Professional Chef References and Further Reading 14. Starch Introduction Varieties of Starch Structure and Composition Functional Properties of Starch Suspensions Starch Pastes and Gels Effect of Food Ingredients on Starch Functionality Properties of Available Starches Commercial Applications of Starches Recipes with Starch Tips for the Amateur Cook and Professional Chef References and Further Reading 15. Xanthan Gum Introduction Processing Chemical Structure Xanthan Gum Solutions Xanthan Gum Interactions Food Applications Toxicity Recipes with Xanthan Gum Tips for the Amateur Cook and Professional Chef References and Further Reading The Use of Multiple Hydrocolloids in Recipes Synergistic Combinations Protein–Polysaccharide Interactions: Conjugates and Complexes Applications Recipes with Multiple Hydrocolloids Tips for the Amateur Cook and Professional Chef References and Further Reading Glossary Alphabetical List of Hydrocolloid Manufacturers and Suppliers Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737

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Paris Maine	Bibliothèque	Agriculture, Économie agricole et alimentaire	520.3 NUS	Papier	33004000696750	Empruntable

Food emulsifiers. Chemistry, technology, functional properties and applications. / G. Charalambous (1989)

Public ISBD Titre : Food emulsifiers. Chemistry, technology, functional properties and applications. Type de document : texte imprimé Auteurs : G. Charalambous, Editeur scientifique ; G. Doxastakis, Editeur scientifique Editeur : AMSTERDAM : Elsevier Science Publishers B.V. Année de publication : 1989 Collection : Developments in food science num. 19 Importance : 549 p. ISBN/ISSN/EAN : 978-0-444-87306-4 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire EMULSIFIANT ; PROTEINE DU LAIT ; OEUF ; MAIS ; PRODUIT ALIMENTAIRE ; VIANDE ; COLLOIDE ; SOJA ; DECHET ; GOMME NATURELLE ; SOUS PRODUIT ; AGAR ; CARRAGHENATE ; CHITINE ; XANTHANE ; DEXTRANE ; GLYCERIDE ; CREME ; GATEAU ; PHOSPHATIDE Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56786 Food emulsifiers. Chemistry, technology, functional properties and applications. [texte imprimé] / G. Charalambous, Editeur scientifique ; G. Doxastakis, Editeur scientifique . - AMSTERDAM : Elsevier Science Publishers B.V., 1989 . - 549 p.. - (Developments in food science; 19) . ISBN : 978-0-444-87306-4 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire EMULSIFIANT ; PROTEINE DU LAIT ; OEUF ; MAIS ; PRODUIT ALIMENTAIRE ; VIANDE ; COLLOIDE ; SOJA ; DECHET ; GOMME NATURELLE ; SOUS PRODUIT ; AGAR ; CARRAGHENATE ; CHITINE ; XANTHANE ; DEXTRANE ; GLYCERIDE ; CREME ; GATEAU ; PHOSPHATIDE Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56786

Exemplaires

Localisation	Emplacement	Section	Cote	Support	Code-barres	Disponibilité
Massy	Bibliothèque	CHIMIE-BIOCHIMIE-BIOPHYSIQUE	CHA 4.8	Papier	33004000482086	Empruntable sous conditions
Massy	Biophysique	CHIMIE-BIOCHIMIE-BIOPHYSIQUE	CHA 4.8	Papier	MAS-1101-2	Consultable sur place

Food gels. / P. Harris (1990)

Public ISBD Titre : Food gels. Type de document : texte imprimé Auteurs : P. Harris, Editeur scientifique Editeur : LONDRES : Elsevier Science Publishers, Ltd. Année de publication : 1990 Collection : Elsevier applied food science series Importance : 476 p. ISBN/ISSN/EAN : 978-1-85166-441-2 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; GEL ; AGAR ; ALGINATE ; CARRAGHENATE ; CASEINE ; GOMME NATURELLE ; GELATINE ; PECTINE ; LACTOSERUM ; AGENT DE TEXTURE ; PROTEINE ; POLYMERE Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56822 Food gels. [texte imprimé] / P. Harris, Editeur scientifique . - LONDRES (Crown House, Linton Road BARKING, ESSEX IG11 8JU GB) : Elsevier Science Publishers, Ltd., 1990 . - 476 p.. - (Elsevier applied food science series) . ISBN : 978-1-85166-441-2 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire PRODUIT ALIMENTAIRE ; GEL ; AGAR ; ALGINATE ; CARRAGHENATE ; CASEINE ; GOMME NATURELLE ; GELATINE ; PECTINE ; LACTOSERUM ; AGENT DE TEXTURE ; PROTEINE ; POLYMERE Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=56822

Exemplaires

Localisation	Emplacement	Section	Cote	Support	Code-barres	Disponibilité
Massy	Bibliothèque	CHIMIE-BIOCHIMIE-BIOPHYSIQUE	HAR 4.8	Papier	33004000482599	Empruntable sous conditions

Food polysaccharides and their applications. / A.M. Stephen (1995)

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Food stabilisers, thickeners and gelling agents. / Alan Imeson (2010)

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Handbook of hydrocolloids. / Glyn O. Phillips (2000)

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Handbook of hydrocolloids. / Glyn O. Phillips (2009)

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Immobilized enzymes. Preparation and engineering techniques. / Sidney J. Gutcho (1974)

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Manuel de microbiologie. 2e supplément. (1976)

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Natural food antimicrobial systems. / A.S. Naidu (2000)

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Seaweeds and their uses. / V.J. Chapman (1980)

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The chemical analysis of foods. / David Pearson (1962)

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