Handbook of hydrocolloids

Preface List of contributors 1 Introduction to food hydrocolloids P. A. Williams and G. O. Phillips, North East Wales Institute, Wrexham 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 prospects 1.8 Bibliography 2 Agar R. Armise´n and F. Galatas, Hispanagar S A, Madrid 2.1 Introduction 2.2 Agar manufacture 2.3 Chemical structure of agar 2.4 Gellification of agar 2.5 Applications of agar 2.6 New developments 2.7 References and further reading Contents © 2000 Woodhead Publishing Limited and CRC Press LLC 3 Starch P. Murphy, National Starch and Chemical, Manchester 3.1 Introduction 3.2 Manufacture 3.3 Structure 3.4 Modifications 3.5 Technical data 3.6 Uses and applications 3.7 Regulatory status: European label declarations 3.8 Bibliography 4 Gelatin D. A. Ledward, University of Reading 4.1 Introduction 4.2 Structure 4.3 Technical data 4.4 Uses 4.5 New gelatin derivatives 4.6 Regulations 4.7 Further reading 5 Carrageenan A. Imeson, FMC Corporation (UK) Ltd 5.1 Introduction 5.2 Manufacture 5.3 Structure 5.4 Physical properties 5.5 Food applications 5.6 Regulatory status 5.7 References and further reading 6 Xanthan gum G. Sworn, Monsanto (Kelco Biopolymers, Tadworth) 6.1 Introduction 6.2 Manufacture 6.3 Structure 6.4 Technical data 6.5 Uses and applications 6.6 Regulatory status 6.7 References vi Contents © 2000 Woodhead Publishing Limited and CRC Press LLC 7 Gellan gum G. Sworn, Monsanto (Kelco Biopolymers, Tadworth) 7.1 Introduction 7.2 Manufacture 7.3 Structure 7.4 Technical data 7.5 Uses and applications 7.6 Regulatory status 7.7 References . 8 Galactomannans W. C. Wielinga, Maehall AG (Rhodia Food, Kreuzlingen) 8.1 Introduction 8.2 Manufacture 8.3 Structure 8.4 Technical data 8.5 Uses and applications 8.6 Regulatory status 8.7 References 9 Gum arabic P. A. Williams and G. O. Phillips, North East Wales Institute, Wrexham 9.1 Introduction 9.2 Supply and market trends 9.3 Manufacture 9.4 Regulatory aspects 9.5 Structure 9.6 Properties 9.7 Applications 9.8 Bibliography 10 Pectins C. D. May, Consultant 10.1 Introduction 10.2 Manufacture 10.3 The chemical nature of pectin 10.4 Commercial pectin: properties, modification and function 10.5 Nutritional and safety aspects 10.6 Uses and applications 10.7 Legal status 10.8 References Contents vii © 2000 Woodhead Publishing Limited and CRC Press LLC 11 Milk proteins M. P. Ennis and D. M. Mulvihill, University College, Cork 11.1 Introduction 11.2 The milk protein system 11.3 Manufacture of milk protein products 11.4 Functional properties of milk protein products 11.5 Food uses of milk protein products 11.6 Future developments 11.7 Sources of further information 11.8 References 12 Cellulosics J. C. F. Murray, Hercules Limited, Reigate 12.1 Introduction 12.2 Manufacture 12.3 Structure 12.4 Properties 12.5 Applications 12.6 Regulatory status 13 Tragacanth and karaya W. Weiping, Arthur Branwell and Co. Limited, Epping 13.1 Gum tragacanth 13.2 Gum karaya 13.3 References 14 Xyloglucan K. Nishinari (Osaka City University), K. Yamatoya and M. Shirakawa (Dainippon Pharmaceutical Co. Limited) 14.1 Introduction 14.2 Origin and manufacture 14.3 Structure 14.4 Technical data 14.5 Uses and applications 14.6 Regulatory status 14.7 Modification of tamarind seed xyloglucan 14.8 References 15 Curdlan K. Nishinari and H. Zhang, Osaka City University 15.1 Introduction 15.2 Production 15.3 Chemical structure 15.4 Native curdlan viii Contents © 2000 Woodhead Publishing Limited and CRC Press LLC 15.5 Functional properties 15.6 Applications 15.7 Regulatory status 15.8 References 16 Cereal -glucans K. Morgan, Industrial Research Limited, New Zealand 16.1 Introduction 16.2 Manufacture 16.3 Structure 16.4 Technical data 16.5 Uses and applications 16.6 Regulatory status 16.7 References 17 Soluble soybean polysaccharide H. Maeda, Fuji Oil Co. Limited, Osaka 17.1 Introduction 17.2 Manufacture 17.3 Structure 17.4 Basic material properties and characteristics 17.5 Functions and applications of SSPS 17.6 Regulatory status 17.7 References 18 Bacterial cellulose T. Omoto, Y. Uno and I. Asai, San-Ei Gen FFI Inc., Japan 18.1 Introduction 18.2 Manufacture 18.3 Structure 18.4 Technical data 18.5 Uses and applications 18.6 Regulatory status 19 Microcrystalline cellulose: an overview H. Iijima and K. Takeo, Asahi Chemical Industry Co. Limited 19.1 Introduction 19.2 Manufacture 19.3 Structure 19.4 Technical data 19.5 Application of colloidal type microcrystalline cellulose to food systems 19.6 Regulatory status 19.7 References Contents ix © 2000 Woodhead Publishing Limited and CRC Press LLC 20 Gums for coatings and adhesives A. Nussinovitch, The Hebrew University of Jerusalem 20.1 Introduction 20.2 Today’s edible protective films 20.3 Parameters to be considered before, during and after food coating 20.4 Hydrocolloid non-food coatings 20.5 Film-application techniques and stages 20.6 Methods for testing coatings 20.7 Adhesives: non-food uses and applications 20.8 Adhesives: food uses and applications 20.9 Bioadhesives: uses and applications 20.10 Hydrocolloid adhesion tests 20.11 Hydrocolloids as wet glues 20.12 Coatings and adhesion: future prospects 20.13 References 21 Chitosan M. Terbojevich (University of Padua) and R.A.A. Muzzarelli (University of Ancona) 21.1 Introduction 21.2 Chitosan chemistry 21.3 Properties of chitosans and derivatives 21.4 Conclusions 21.5 References 22 Alginates K. I. Draget, Norwegian University of Science and Technology 22.1 Introduction 22.2 Manufacture 22.3 Chemical and physical properties 22.4 Limitations 22.5 Properties and applications of alginate in the liquid phase 22.6 Gels and gelling technologies 22.7 Regulatory status 22.8 References 23 FrutafitÕ-inulin Sensus Operations CV, The Netherlands 23.1 Introduction 23.2 FrutafitÕ-inulin and hydrocolloids 23.3 FrutafitÕ-inulin 23.4 Interactions of FrutafitÕ-inulin 23.5 FrutafitÕ-inulin as a gelling agent 23.6 Parameters affecting gel characteristics x Contents © 2000 Woodhead Publishing Limited and CRC Press LLC 23.7 Applications 23.8 Hydrocolloids 24 CRC emulsifying biopolymer: a new emulsifier for the soft-drinks industry A. Lane (Food Science Australia) and E. Chai (University of Melbourne) 24.1 Introduction 24.2 The CRC process 24.3 Product specifications for CRC Biopolymer 24.4 Functional properties and efficacy of CRC Biopolymer 24.5 Emulsion stability 24.6 Composition of CRC Biopolymer 24.7 Patent status of CRC Biopolymer 24.8 Contact details 25 Konjac mannan S. Takigami, Gunma University 25.1 Introduction 25.2 Manufacture 25.3 Structure 25.4 Technical data 25.5 Uses and applications 25.6 Regulatory status 25.7 References 26 Philippine Natural Grade or semi-refined carrageenan H. J. Bixler and K. D. Johndro, Ingredients Solutions Inc., Searsport 26.1 History of product development 26.2 Processing of PNG 26.3 Chemical analysis of PNG 26.4 The regulatory status of PNG as a food ingredient 26.5 Applications of PNG in foods 26.6 Concluding remarks 26.7 References Contents xi © 2000 Woodhead Publishing Limited and CRC Press LLC