Catégories



Cellulose and cellulose derivatives in the food industry : fundamentals and applications / Tanja Wüstenberg (2015)
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 AspectsPermalien 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 AspectsPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181937 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CONSTITUANTS ET ADDITIFS ALIMENTAIRES WUS 8.3 Papier 33004000617111 Empruntable
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 déshydratésRésumé : 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 PiecesPermalien 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 déshydratésRésumé : 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 PiecesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195331 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque INDUSTRIES ALIMENTAIRES ET COSMETIQUES-FILIERES HAR 18.4 Papier 33004001025298 Empruntable Cooking innovations : using hydrocolloids for thickening, gelling, and emulsification / Amos Nussinovitch (2014)
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
IndexPermalien 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
IndexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=170737 Réservation
Réserver ce documentExemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque CHIMIE-BIOCHIMIE-BIOPHYSIQUE NUS 4.8 Papier 33004001022329 Empruntable 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)
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
IndexLangues : 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
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
IndexLangues : 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 PermalinkPermalinkPermalinkPermalinkPermalinkManuel de microbiologie. 2e supplément. (1976)
PermalinkPermalinkPermalinkPermalink