{"product_id":"food-stabilisers-thickeners-and-gelling-agents-isbn-9781405132671","title":"Food Stabilisers, Thickeners and Gelling Agents","description":"Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.  \u003cp\u003eThis book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eAcknowledgements xi\u003c\/p\u003e \u003cp\u003eContributors xii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDennis Seisun\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Functional properties 3\u003c\/p\u003e \u003cp\u003e1.3 Regulatory environment 4\u003c\/p\u003e \u003cp\u003e1.4 Commercial environment 6\u003c\/p\u003e \u003cp\u003e1.5 Future developments 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Acacia Gum (Gum Arabic) 11\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eFrancis Thevenet\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 11\u003c\/p\u003e \u003cp\u003e2.2 Origin and purification process 12\u003c\/p\u003e \u003cp\u003e2.3 Chemical structure 13\u003c\/p\u003e \u003cp\u003e2.4 Applications 15\u003c\/p\u003e \u003cp\u003e2.5 Health benefits 26\u003c\/p\u003e \u003cp\u003e2.6 Future developments 28\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Agar 31\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlan Imeson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 31\u003c\/p\u003e \u003cp\u003e3.2 Raw materials 32\u003c\/p\u003e \u003cp\u003e3.3 Production 33\u003c\/p\u003e \u003cp\u003e3.4 Composition and structure 36\u003c\/p\u003e \u003cp\u003e3.5 Functional properties 38\u003c\/p\u003e \u003cp\u003e3.6 Applications 41\u003c\/p\u003e \u003cp\u003e3.7 Future developments 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Alginates 50\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eTrond Helgerud, Olav Gåserød, Therese Fjæreide, Peder O. Andersen, Christian Klein Larsen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 50\u003c\/p\u003e \u003cp\u003e4.2 Production 50\u003c\/p\u003e \u003cp\u003e4.3 Chemical composition 52\u003c\/p\u003e \u003cp\u003e4.4 Functional properties 54\u003c\/p\u003e \u003cp\u003e4.5 Gel formation techniques 58\u003c\/p\u003e \u003cp\u003e4.6 Applications 62\u003c\/p\u003e \u003cp\u003e4.7 Thickening and stabilising 65\u003c\/p\u003e \u003cp\u003e4.8 Dairy products 66\u003c\/p\u003e \u003cp\u003e4.9 Film formation 66\u003c\/p\u003e \u003cp\u003e4.10 Encapsulation 67\u003c\/p\u003e \u003cp\u003e4.11 Other applications 67\u003c\/p\u003e \u003cp\u003e4.12 Summary 69\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Carrageenan 73\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eWilliam R. Blakemore and Alan R. Harpell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 73\u003c\/p\u003e \u003cp\u003e5.2 Raw materials 74\u003c\/p\u003e \u003cp\u003e5.3 Manufacturing 74\u003c\/p\u003e \u003cp\u003e5.4 Regulation 76\u003c\/p\u003e \u003cp\u003e5.5 Structure 78\u003c\/p\u003e \u003cp\u003e5.6 Functional properties 79\u003c\/p\u003e \u003cp\u003e5.7 Food applications 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Cellulose Derivatives 95\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMary Jean Cash and Sandra J. Caputo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 95\u003c\/p\u003e \u003cp\u003e6.2 Raw materials and processing 96\u003c\/p\u003e \u003cp\u003e6.3 Composition and chemistry 96\u003c\/p\u003e \u003cp\u003e6.4 Food applications 106\u003c\/p\u003e \u003cp\u003e6.5 Future developments 113\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Gelatine 116\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePaul Stevens\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 116\u003c\/p\u003e \u003cp\u003e7.2 Manufacturing process 117\u003c\/p\u003e \u003cp\u003e7.3 Regulations: European Union and the USA 120\u003c\/p\u003e \u003cp\u003e7.4 Chemical structure and reactivity 121\u003c\/p\u003e \u003cp\u003e7.5 Physicochemical properties 128\u003c\/p\u003e \u003cp\u003e7.6 Food applications 132\u003c\/p\u003e \u003cp\u003e7.7 Future developments 143\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Gellan Gum 145\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRaymond Valli and Ross Clark\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 145\u003c\/p\u003e \u003cp\u003e8.2 Manufacture 145\u003c\/p\u003e \u003cp\u003e8.3 Chemical composition 146\u003c\/p\u003e \u003cp\u003e8.4 Functional properties 147\u003c\/p\u003e \u003cp\u003e8.5 Regulatory status 159\u003c\/p\u003e \u003cp\u003e8.6 Applications 159\u003c\/p\u003e \u003cp\u003e8.7 Future developments 165\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Gum Tragacanth and Karaya 167\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJenny M. Mayes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Gum tragacanth 167\u003c\/p\u003e \u003cp\u003e9.2 Gum karaya 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Inulin 180\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRudy Wouters\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 180\u003c\/p\u003e \u003cp\u003e10.2 Resources and raw materials 181\u003c\/p\u003e \u003cp\u003e10.3 Production 182\u003c\/p\u003e \u003cp\u003e10.4 Chemical structure 183\u003c\/p\u003e \u003cp\u003e10.5 Physical and chemical properties 184\u003c\/p\u003e \u003cp\u003e10.6 Principle of fat replacement 191\u003c\/p\u003e \u003cp\u003e10.7 Physiological properties 193\u003c\/p\u003e \u003cp\u003e10.8 Applications 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Konjac Glucomannan 198\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eJean-Marc Parry\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 198\u003c\/p\u003e \u003cp\u003e11.2 Raw materials 200\u003c\/p\u003e \u003cp\u003e11.3 Processing 202\u003c\/p\u003e \u003cp\u003e11.4 Structure 204\u003c\/p\u003e \u003cp\u003e11.5 Functional properties 205\u003c\/p\u003e \u003cp\u003e11.6 Food applications 212\u003c\/p\u003e \u003cp\u003e11.7 Nutritional applications 213\u003c\/p\u003e \u003cp\u003e11.8 Future developments 214\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Microcrystalline Cellulose 218\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eDomingo C. Tuason, Gregory R. Krawczyk and Greg Buliga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 218\u003c\/p\u003e \u003cp\u003e12.2 mcc product technologies 219\u003c\/p\u003e \u003cp\u003e12.3 Manufacturing process 219\u003c\/p\u003e \u003cp\u003e12.4 Colloidal MCC product line extensions 220\u003c\/p\u003e \u003cp\u003e12.5 Physical modification – the alloying concept 221\u003c\/p\u003e \u003cp\u003e12.6 Physical and functional properties 222\u003c\/p\u003e \u003cp\u003e12.7 Legislation and nutrition 225\u003c\/p\u003e \u003cp\u003e12.8 Food applications 225\u003c\/p\u003e \u003cp\u003e12.9 Future developments 235\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Pectin 237\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSarah M. Brejnholt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 237\u003c\/p\u003e \u003cp\u003e13.2 Raw materials 239\u003c\/p\u003e \u003cp\u003e13.3 Processing 241\u003c\/p\u003e \u003cp\u003e13.4 Composition 243\u003c\/p\u003e \u003cp\u003e13.5 Chemical properties 246\u003c\/p\u003e \u003cp\u003e13.6 Applications 252\u003c\/p\u003e \u003cp\u003e13.7 Future developments 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Pullulan 266\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eHiroto Chaen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 266\u003c\/p\u003e \u003cp\u003e14.2 Raw materials 267\u003c\/p\u003e \u003cp\u003e14.3 Production 268\u003c\/p\u003e \u003cp\u003e14.4 Functional properties 268\u003c\/p\u003e \u003cp\u003e14.5 Food applications 270\u003c\/p\u003e \u003cp\u003e14.6 Future developments 273\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Seed Gums 275\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eWillem Wielinga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 275\u003c\/p\u003e \u003cp\u003e15.2 Raw materials 275\u003c\/p\u003e \u003cp\u003e15.3 Production 280\u003c\/p\u003e \u003cp\u003e15.4 Composition 281\u003c\/p\u003e \u003cp\u003e15.5 Functional properties 286\u003c\/p\u003e \u003cp\u003e15.6 Further developments 289\u003c\/p\u003e \u003cp\u003e15.7 Derivatised seed gums for technical applications 291\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Starch 293\u003cbr\u003e\u003c\/b\u003e\u003ci\u003ePaul Sheldrake\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 293\u003c\/p\u003e \u003cp\u003e16.2 Raw materials 294\u003c\/p\u003e \u003cp\u003e16.3 Processing 296\u003c\/p\u003e \u003cp\u003e16.4 Composition and structure 298\u003c\/p\u003e \u003cp\u003e16.5 Thickening and gelling properties 302\u003c\/p\u003e \u003cp\u003e16.6 Starch modification 306\u003c\/p\u003e \u003cp\u003e16.7 Food applications 312\u003c\/p\u003e \u003cp\u003e16.8 Conclusions 323\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Xanthan Gum 325\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGraham Sworn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 325\u003c\/p\u003e \u003cp\u003e17.2 Production 325\u003c\/p\u003e \u003cp\u003e17.3 Chemistry 326\u003c\/p\u003e \u003cp\u003e17.4 Solution preparation 327\u003c\/p\u003e \u003cp\u003e17.5 Rheology 329\u003c\/p\u003e \u003cp\u003e17.6 Stability and compatibility 331\u003c\/p\u003e \u003cp\u003e17.7 Interactions 335\u003c\/p\u003e \u003cp\u003e17.8 Applications 339\u003cbr\u003e\u003cbr\u003e Index 343\u003cbr\u003e\u003cbr\u003e A colour plate section falls between pages 50 and 51\u003c\/p\u003e \u003cb\u003eDr Alan Imeson\u003c\/b\u003e, FMC BioPolymer, London, UK  Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan.  \u003cp\u003eThis book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAlso available from Wiley-Blackwell:\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eEnzymes in Food Technology\u003c\/i\u003e, Second Edition\u003cbr\u003e Edited by R.J. Whitehurst and M. van Oort \/ ISBN 9781405183666\u003c\/p\u003e \u003cp\u003e\u003ci\u003eGlucose Syrups: Technology and Applications\u003c\/i\u003e\u003cbr\u003e Edited by P. Hull \/ ISBN 9781405175562\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Mixing: Principles and Applications\u003c\/i\u003e\u003cbr\u003e Edited by PJ Cullen \/ ISBN 9781405177542\u003c\/p\u003e \u003cp\u003ewww.wiley.com\/go\/food\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989228962021,"sku":"NP9781405132671","price":269.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405132671.jpg?v=1761783292","url":"https:\/\/k12savings.com\/products\/food-stabilisers-thickeners-and-gelling-agents-isbn-9781405132671","provider":"K12savings","version":"1.0","type":"link"}