Handbook of Hydrocolloids

Contents......Page 6
Preface......Page 14
List of contributors......Page 16
1.1 Introduction......Page 24
1.2 Regulatory aspects......Page 27
1.3 Thickening characteristics......Page 30
1.4 Viscoelasticity and gelation......Page 35
1.5 Synergistic combinations......Page 38
1.6 Hydrocolloid fibres......Page 39
1.7 Future prospects......Page 41
1.8 Bibliography......Page 42
2.1 Introduction......Page 44
2.2 Agar manufacture......Page 46
2.3 Chemical structure of agar......Page 49
2.4 Gellification of agar......Page 51
2.5 Applications of agar......Page 56
2.6 New developments......Page 61
2.7 References and further reading......Page 62
3.2 Manufacture......Page 64
3.3 Structure......Page 65
3.4 Modifications......Page 69
3.5 Technical data......Page 73
3.6 Uses and applications......Page 77
3.7 Regulatory status: European label declarations......Page 87
3.8 Bibliography......Page 88
4.1 Introduction......Page 90
4.2 Structure......Page 93
4.3 Technical data......Page 99
4.4 Uses......Page 102
4.5 New gelatin derivatives......Page 107
4.6 Regulations......Page 108
4.7 Further reading......Page 109
5.2 Manufacture......Page 110
5.3 Structure......Page 112
5.4 Physical properties......Page 114
5.5 Food applications......Page 118
5.7 References and further reading......Page 124
6.3 Structure......Page 126
6.4 Technical data......Page 128
6.5 Uses and applications......Page 135
6.7 References......Page 138
7.3 Structure......Page 140
7.4 Technical data......Page 141
7.5 Uses and applications......Page 147
7.7 References......Page 157
8.1 Introduction......Page 160
8.2 Manufacture......Page 163
8.3 Structure......Page 167
8.4 Technical data......Page 169
8.7 References......Page 176
9.2 Supply and market trends......Page 178
9.3 Manufacture......Page 180
9.4 Regulatory aspects......Page 181
9.5 Structure......Page 184
9.6 Properties......Page 187
9.7 Applications......Page 189
9.8 Bibliography......Page 191
10.2 Manufacture......Page 192
10.3 The chemical nature of pectin......Page 194
10.4 Commercial pectin: properties, modification and function......Page 195
10.5 Nutritional and safety aspects......Page 198
10.6 Uses and applications......Page 199
10.8 References......Page 211
11.2 The milk protein system......Page 212
11.3 Manufacture of milk protein products......Page 216
11.4 Functional properties of milk protein products......Page 225
11.5 Food uses of milk protein products......Page 228
11.6 Future developments......Page 236
11.7 Sources of further information......Page 237
11.8 References......Page 238
12.2 Manufacture......Page 242
12.4 Properties......Page 243
12.5 Applications......Page 245
12.6 Regulatory status......Page 252
13.1 Gum tragacanth......Page 254
13.2 Gum karaya......Page 261
13.3 References......Page 268
14.2 Origin and manufacture......Page 270
14.3 Structure......Page 273
14.4 Technical data......Page 276
14.5 Uses and applications......Page 282
14.6 Regulatory status......Page 284
14.7 Modification of tamarind seed xyloglucan......Page 285
14.8 References......Page 289
15.1 Introduction......Page 292
15.3 Chemical structure......Page 293
15.5 Functional properties......Page 294
15.6 Applications......Page 306
15.8 References......Page 308
16.1 Introduction......Page 310
16.2 Manufacture......Page 311
16.3 Structure......Page 314
16.4 Technical data......Page 320
16.5 Uses and applications......Page 324
16.7 References......Page 328
17.2 Manufacture......Page 332
17.3 Structure......Page 333
17.4 Basic material properties and characteristics......Page 335
17.5 Functions and applications of SSPS......Page 337
17.7 References......Page 342
18.2 Manufacture......Page 344
18.3 Structure......Page 345
18.4 Technical data......Page 347
18.5 Uses and applications......Page 349
18.6 Regulatory status......Page 353
19.2 Manufacture......Page 354
19.3 Structure......Page 356
19.4 Technical data......Page 358
19.5 Application of colloidal type microcrystalline cellulose to food systems......Page 364
19.6 Regulatory status......Page 368
19.7 References......Page 369
20.2 Today’s edible protective films......Page 370
20.3 Parameters to be considered before, during and after food coating......Page 374
20.4 Hydrocolloid non-food coatings......Page 375
20.6 Methods for testing coatings......Page 376
20.7 Adhesives: non-food uses and applications......Page 377
20.8 Adhesives: food uses and applications......Page 378
20.9 Bioadhesives: uses and applications......Page 379
20.11 Hydrocolloids as wet glues......Page 380
20.12 Coatings and adhesion: future prospects......Page 384
20.13 References......Page 385
21.1 Introduction......Page 390
21.2 Chitosan chemistry......Page 391
21.3 Properties of chitosans and derivatives......Page 393
21.4 Conclusions......Page 398
21.5 References......Page 399
22.1 Introduction......Page 402
22.2 Manufacture......Page 403
22.3 Chemical and physical properties......Page 404
22.4 Limitations......Page 407
22.6 Gels and gelling technologies......Page 410
22.8 References......Page 416
23.2 Frutafit®-inulin and hydrocolloids......Page 420
23.4 Interactions of Frutafit®-inulin......Page 421
23.6 Parameters affecting gel characteristics......Page 422
23.7 Applications......Page 424
23.8 Hydrocolloids......Page 426
24.1 Introduction......Page 428
24.3 Product specifications for CRC Biopolymer......Page 429
24.4 Functional properties and efficacy of CRC Biopolymer......Page 431
24.5 Emulsion stability......Page 432
24.6 Composition of CRC Biopolymer......Page 433
24.8 Contact details......Page 434
25.1 Introduction......Page 436
25.2 Manufacture......Page 438
25.3 Structure......Page 441
25.4 Technical data......Page 442
25.5 Uses and applications......Page 445
25.7 References......Page 446
26.1 History of product development......Page 448
26.2 Processing of PNG......Page 449
26.3 Chemical analysis of PNG......Page 451
26.4 The regulatory status of PNG as a food ingredient......Page 453
26.5 Applications of PNG in foods......Page 455
26.6 Concluding remarks......Page 463
26.7 References......Page 465
B......Page 466
C......Page 467
F......Page 468
H......Page 469
M......Page 470
R......Page 471
S......Page 472
Y......Page 473