1 Introduction to food hydrocolloids
1.1 Introduction
1.2 Regulatory aspects
1.3 Thickening characteristics
1.4 Viscoelasticity and gelation
1.5 Synergistic combinations
1.6 Hydrocolloid fibres
1.7 Future trends
1.8 Bibliography
2 Hydrocolloids and emulsion stability
2.1 Introduction
2.2 Principles of emulsion stability
2.3 Effect of non-adsorbing hydrocolloids on emulsion stability
2.4 Effect of adso[...]
1 Introduction to food hydrocolloids
1.1 Introduction
1.2 Regulatory aspects
1.3 Thickening characteristics
1.4 Viscoelasticity and gelation
1.5 Synergistic combinations
1.6 Hydrocolloid fibres
1.7 Future trends
1.8 Bibliography
2 Hydrocolloids and emulsion stability
2.1 Introduction
2.2 Principles of emulsion stability
2.3 Effect of non-adsorbing hydrocolloids on emulsion stability
2.4 Effect of adsorbing hydrocolloids on emulsion stability
2.5 Summary
2.6 References
3 The health aspects of hydrocolloids
3.1 Introduction
3.2 Hydrocolloids and non-digestible carbohydrates in food
3.3 Effects on metabolism and health
3.4 Clinical nutrition
3.5 Future trends
3.6 References
4 Agar
4.1 Introduction
4.2 Agar manufacture
4.3 Chemical structure of agar
4.4 Agar gelation
4.5 Agar applications
4.6 Future trends
4.7 References
5 Starch
5.1 Introduction
5.2 Manufacture
5.3 Structure
5.4 Modifications
5.5 Technical data
5.6 Uses and applications
5.7 Regulatory status: European label declarations
5.8 References
6 Gelatin
6.1 Introduction
6.2 Manufacturing gelatin
6.3 Regulations, technical data and standard quality test methods
6.4 Chemical composition and physical properties of collagens and gelatins
6.5 Gelatin derivatives
6.6 Applications of gelatin
6.7 Acknowledgements
6.8 References and further reading
7 Carrageenan and furcellaran
7.1 Introduction
7.2 Manufacture
7.3 Regulatory status
7.4 Structure
7.5 Physical properties
7.6 Food applications
7.7 Conclusion
7.8 Glossary
7.9 References
8 Xanthan gum
8.1 Introduction
8.2 Manufacture
8.3 Structure
8.4 Technical data
8.5 Applications in food products
8.6 Regulatory status
8.7 Future trends
8.8 Sources of further information and advice
8.9 References
9 Gellan gum
9.1 Introduction
9.2 Manufacture
9.3 StructureTechnical data
9.5 Uses and applications
9.6 Regulatory status
9.7 Future trends
9.8 Sources of further information and advice
9.9 References
10 Galactomannans
10.1 Introduction
10.2 Raw materials and structure
10.3 Manufacture
10.4 Technical data
10.5 Uses and applications
10.6 Regulatory status
10.7 Future trends
10.8 References
11 Gum arabic
11.1 Introduction
11.2 Supply and market trends
11.3 Manufacture
11.4 Regulatory aspects
11.5 Structure
11.6 Properties
11.7 Applications
11.8 References
12 Pectins
12.1 Introduction
12.2 Manufacture
12.3 The chemical nature of pectin
12.4 Commercial pectin: properties and function
12.5 Nutritional and health aspects
12.6 Uses and applications
12.7 Legal status
12.8 References
13 Milk proteins
13.1 Introduction
13.2 The milk protein system
13.3 Production of milk protein products
13.4 Functional properties of milk protein products
13.5 Biological activity of milk protein products
13.6 Food uses of milk protein products
13.7 Future trends
13.8 Sources of further information and advice
13.9 References
14 Egg proteins
14.1 Introduction: technofunctional uses of egg constituents
14.2 Physico-chemistry and structure of egg constituents
14.3 Egg yolk emulsions
14.4 Egg white foams
14.5 Gels
14.6 Conclusion
14.7 References
15 Vegetable protein isolates
15.1 Introduction
15.2 Chemical composition of vegetable proteins
15.3 Protein composition and structure
15.4 Manufacture
15.5 Technical data: functional properties
15.6 Functional properties for industrial applications
15.7 Chemical and enzymatic modification of protein products
15.8 Vegetable proteins: choosing the best functionality for food application
15.9 Applications of vegetable proteins in food products
15.10 Nutritional and health effect
15.11 Regulatory status
12 References and sources of further reading
16 Protein-polysaccharide complexes and coacervates
16.1 Introduction
16.2 Thermodynamic background, theoretical models and energetics of the formation of protein-polysaccharide complexes and coacervates
16.3 Parameters influencing the formation of proteinpolysaccharide complexes and coacervates
16.4 Structure, morphology and coarsening of proteinpolysaccharide complexes and coacervates
16.5 Functional properties of protein-polysaccharide complexes and coacervates
16.6 Food applications of protein-polysaccharide complexes and coacervates
16.7 Non-food applications of protein-polysaccharide complexes and coacervates
16.8 Conclusions
16.9 Acknowledgements
16.10 References
17 Gum ghatti
17.1 Introduction
17.2 Manufacture
17.3 Structure
17.4 Technical data
17.5 Uses and applications
17.6 Regulatory status
17.7 References
18 Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactans
18.1 Introduction
18.2 Manufacture
18.3 Structure
18.4 Technical data
18.5 Uses and applications
18.6 Regulatory status
18.7 References
19 Xyloglucan
19.1 Introduction
19.2 Origin, distribution and preparation
19.3 Structure and fundamental properties
19.4 Interactions with tamarind seed xyloglucan
19.5 Applications in the food industry
19.6 Regulatory status in the food industry
19.7 Physiological effects of xyloglucan
19.8 Other aspects and applications
19.9 References and further reading
20 Curdlan
20.1 Introduction
20.2 Production
20.3 Chemical structure
2004 Native curdlan
20.5 Functional properties
20.6 Applications
20.7 Regulatory status
20.8 References
21 Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternan, dextran
21.1 Introduction
21.2 Pullulan
21.3 Scleroglucan
21.4 Elsinan
21.5 Levan
21.6 Alteman
21.7 Dextran
21.8 References and sources of further reading
22 Cereal Beta-glucans
22.1 Introduction
22.2 Botanical distribution
22.3 Structure and analysis
22.4 Biosynthesis
22.5 Extraction and purification
22.6 Health benefits
22.7 Commercial products
22.8 Food applications
22.9 Processing
22.10 Regulatory status
22.11 Future trends
22.12 References
23 Arabinoxylans
23.1 Introduction
23.2 Occurrence and content of arabinoxylans
23.3 Extraction, isolation and purification of arabinoxylans
23 A Molecular structure
23.5 Analysis and detection
23.6 Physico-chemical properties
23.7 Technological functionality and potential applications of arabinoxylans
23.8 Physiological effects of arabinoxylans
23.9 References
24 Soluble soybean polysaccharide
24.1 Introduction
24.2 Manufacture
24.3 Structure
24.4 Basic material properties and characteristics
24.5 Functional properties and reported use of soluble soybean polysaccharide in foods and pharmaceutical applications
24.6 Regulatory status
24.7 References
25 Cellulosics
25.1 Introduction
25.2 Manufacture
25.3 Structure
25.4 Properties
25.5 Applications
25.6 Regulatory status
26 Bacterial cellulose
26.1 Introduction
26.2 Historical overview
26.3 Biosynthesis
2604 Manufacture
26.5 Structure
26.6 Functional properties
26.7 Uses and applications
26.8 Regulatory status
26.9 References and further reading
27 MicrocrystaIline cellulose
27.1 Introduction
27.2 Raw materials and manufacturing process
27.3 Nutritional and regulatory information
27 A Physical properties
27.5 Food applications and functionality
27.6 Future trends
27.7 References
28 Hydrocolloids for coatings and adhesives
28.1 Introduction
28.2 Today's edible protective films
28.3 Novel products
2804 Inclusion of food additives in edible films
28.5 Parameters to be considered before, during and after food coating
28.6 Hydrocolloid non-food coatings
28.7 Film-application techniques and stages
28.8 Methods for testing coatings
28.9 Market estimates for edible films
28.10 The next generation of edible films and possible research directions
28.11 Non-food uses and applications of adhesives
28.12 Adhesive hydrocolloid preparations: pastes and hydrogels
28.13 Adhesion mechanisms of hydrogels
28.14 Food uses and applications of adhesives
28.15 Uses and applications of bioadhesives
28.16 Structure-function and hydrogel-adherend relationships
28.17 Hydrocolloid adhesion tests
28.18 Hydrocolloids as wet glues
28.19 Future trends
28.20 References
29 Alginates
29.1 Introduction
29.2 Manufacture
29.3 Structure and physical properties
29.4 Technical data
29.5 Gels and gelling technologies
29.6 Foods, nutrition and health
29.7 Regulatory status
29.8 Future trends
29.9 References and sources of further reading
30 Inulin
30.1 Introduction
30.2 Production process of inulin
30.3 Technical properties
30.4 Nutritional and health benefits
30.5 Applications
30.6 Regulatory status
30.7 Future trends
30.8 Acknowledgements
30.9 References
31 Chitin and chitosan hydrogels
31.1 Introduction
31.2 Chitosan chemistry
31.3 Properties of chitosans and derivatives
31.4 Chitin as a food component
31.5 Nutritional and health effects
31.6 Food industry applications
31.7 Applications in drug delivery
31.8 Conclusion
31.9 References
32 Konjac mannan
32.1 Introduction
32.2 Manufacture
32.3 Structure
32.4 Technical data
32.5 Uses and applications
32.6 Regulatory status
32.7 References
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