Cellulose and Cellulose Derivatives

Preface        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        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        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        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        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        ETHYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        HYDROXYPROPYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        HYDROXYPROPYLMETHYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        METHYLETHYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        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        CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE    Manufacturing    Chemistry    Rheology    Stability    Rheometry    Synergies with Other Hydrocolloids    Food Applications with Typical Formulations    Non-food Applications    Nutritional Properties    Legislation        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        Index