Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.
Erscheinungsdatum: 02.11.2012

lgrsnf/R:\062020\springer2\10.1007%2F978-1-4615-3552-2.pdf

nexusstc/Thickening and Gelling Agents for Food/9ffdc2bf31a1e0bfbb15433de9907419.pdf

scihub/10.1007/978-1-4615-3552-2.pdf

zlib/Biology and other natural sciences/Plants: Agriculture and Forestry/E. Onsøyen (auth.), Alan Imeson (eds.)/Thickening and Gelling Agents for Food_5925911.pdf

edited by Alan Imeson

Alan P Imeson

Imeson, A.

Springer-Verlag

Blackie

United States, United States of America

Springer Nature, New York, NY, 2012

Boston, MA, Massachusetts, 1992

1st ed, London, 1992

Nov 02, 2012

Berlin, 1992

uuuu

sm42088448

{"edition":"1","isbns":["1461365775","1461535522","9781461365778","9781461535522"],"last_page":258,"publisher":"Springer US"}

Front Matter....Pages i-xii
Alginates....Pages 1-24
Carrageenan....Pages 25-39
Cellulose derivatives....Pages 40-65
Exudate gums....Pages 66-97
Gelatin....Pages 98-123
Pectins....Pages 124-152
Seed gums....Pages 153-170
Modified starches....Pages 171-201
Xanthan gum....Pages 202-226
Gellan gum....Pages 227-249
Back Matter....Pages 251-258

The value of gums, thickeners, stabilizers and gelling agents as ingredients of food products is well established. This text provides information on chemical structure and configuration, reviewed in terms of viscosity, temperature, effect of salts, pH stability and other properties.

2020-08-30