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Food Stabilisers Thickeners and Gelling Agents

Food Stabilisers  Thickeners and Gelling Agents Author Alan Imeson
ISBN-10 9781444360332
Release 2011-08-24
Pages 368
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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. This 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.



Food Stabilisers Thickeners and Gelling Agents

Food Stabilisers  Thickeners and Gelling Agents Author Alan Imeson
ISBN-10 9781444314731
Release 2009-10-01
Pages 368
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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. This 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.



Food Stabilisers Thickeners and Gelling Agents

Food Stabilisers  Thickeners and Gelling Agents Author Alan Imeson
ISBN-10 1405132671
Release 2009-12-07
Pages 368
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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. This 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.



Thickening and Gelling Agents for Food

Thickening and Gelling Agents for Food Author Alan P. Imeson
ISBN-10 9781461521976
Release 2012-12-06
Pages 320
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The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal line cellulose: some changes have increased the number of additives ap proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage.



The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives Author Titus A. M. Msagati
ISBN-10 9781118274118
Release 2012-09-12
Pages 336
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The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.



Handbook of Hydrocolloids

Handbook of Hydrocolloids Author Glyn O. Phillips
ISBN-10 9781845695873
Release 2009-05-28
Pages 948
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Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. Extensively revised and expanded second edition edited by two leading international authorities Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids



Cooking Innovations

Cooking Innovations Author Amos Nussinovitch
ISBN-10 9781439875896
Release 2013-10-09
Pages 384
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While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.



Enzymes in Food Technology

Enzymes in Food Technology Author Robert J. Whitehurst
ISBN-10 1444309943
Release 2009-09-03
Pages 384
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The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages. The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods. Fully updated to reflect advances made in the field over recent years, new chapters in the second edition look at the use of enzymes in the reduction of acrylamide, in fish processing and in non-bread cereal applications such as flour confectionery. Genetic modification of source organisms (GMO) has been used to improve yields of purer enzymes for some time now but the newer technology of protein engineering (PE) of enzymes has the potential to produce purer, more targeted products without unwanted side activities, and a chapter is also included on this important new topic. Authors have been selected not only for their practical working knowledge of enzymes but also for their infectious enthusiasm for the subject. The book is aimed at food scientists and technologists, ingredients suppliers, geneticists, analytical chemists and quality assurance personnel.



Functional Food Product Development

Functional Food Product Development Author Jim Smith
ISBN-10 1444390392
Release 2011-03-08
Pages 528
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According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)



The Complete Book on Gums and Stabilizers for Food Industry

The Complete Book on Gums and Stabilizers for Food Industry Author H. Panda
ISBN-10 9788178331317
Release 2010-10-01
Pages 480
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Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc.



Glucose Syrups

Glucose Syrups Author Peter Hull
ISBN-10 9781444314755
Release 2011-09-23
Pages 392
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Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.



Gums and Stabilisers for the Food Industry 10

Gums and Stabilisers for the Food Industry 10 Author Peter A. Williams
ISBN-10 0854048200
Release 2000
Pages 470
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Bringing together scientists, producers and users of food hydrocolloids, this book presents the latest research findings in the field. Areas covered include polysaccharide characterisation and gelation, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification. Current topical issues such as market trends, genetic and enzymic modification are also discussed. Fulfilling an important need, this latest addition to a well-respected series will be welcomed by academics and industrialists alike.



Gums and Stabilisers for the Food Industry 12

Gums and Stabilisers for the Food Industry 12 Author Glyn O Phillips
ISBN-10 9781847551214
Release 2009-10-21
Pages 610
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The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids. The impressive list of contributions from international experts includes topics such as: * Hydrocolloids as dietary fibre * The role of hydrocolloids in controlling the microstructure of foods * The characterisation of hydrocolloids * Rheological properties * The influence of hydrocolloids on emulsion stability * Low moisture systems * Applications of hydrocolloids in food products Gums and Stabilisers for the Food Industry 12, with its wide breadth of coverage, will be of great value to all who research, produce, process or use hydrocolloids, both in industry and academia.



Polysaccharides in Food

Polysaccharides in Food Author J.M.V. Blanshard
ISBN-10 9781483100104
Release 2013-10-22
Pages 378
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Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and solution behavior of carbohydrates. Part II covers the relationship of polysaccharides and enzymes and includes topics such as the enzymic degradation of starches; the hemicellulase group of enzymes; and pectic enzymes. Part III discusses the structure and physiochemical aspects of starch, as well as its use in food. Part IV tackles polysaccharides in food product development, and Part V deals with kinds of polysaccharides and the legislations concerning them. Part VI covers the importance of polysaccharides as the population's energy source as well as its health benefits. The text is recommended for food technicians, nutritionists, and organic chemists who would like to know more about the importance of polysaccharides in food and its future.



The Chemical Physics of Food

The Chemical Physics of Food Author Peter Belton
ISBN-10 9781405181525
Release 2008-04-15
Pages 264
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Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food. Combining the applications of chemical and physical methods together with a clear quantitative consideration of data, The Chemical Physics of Food offers the food scientist and technologist: • Coverage of major materials, including starch and gluten • Consistent approach to the subject matter from a chemical physics viewpoint • An esteemed team of international Authors All those involved in research into food structure, including food scientists, food technologists, food chemists and physicists should find much of interest in this book which will also provide libraries in all universities, research establishments and food companies with a valuable reference for this important area. About the Editor Professor Peter Belton is based in the School of Chemical Sciences and Pharmacy at the University of East Anglia, Norwich, UK



Strategies for Obtaining Healthier Foods

Strategies for Obtaining Healthier Foods Author José Manuel Lorenzo Rodríguez
ISBN-10 1536121592
Release 2017
Pages 460
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Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, demanding increasingly safe and healthy products. In such a scenario, the current food industry must maximize efforts to combine innovation, the ability to surprise, quality and safety. On the other hand, it is clear that there is no total overlap between the healthy aspects of food and the perception of this healthiness by consumers. In this sense, consumer information, education and awareness have to be important work areas in the future. This book aims to cover the modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards. The first two chapters are devoted to the novel systems of food hygienization; that is to say, the non-thermal technologies and phage therapy. The next two chapters cover the use of microbial cultures as bioprotective agents or with probiotic purposes in the food industry. Then, three chapters deal with the use of natural substances as preservatives, antioxidants, colorants, emulsifiers, sweeteners, anticaking agents, tenderizers, stabilizers, thickeners and gelling agents. The strategies for reducing some suspicious ingredients, or ingredients that arouse more misgivings in consumers (e.g. salt, fat, etc.), and minimally modifying the sensorial characteristics and consumer acceptability of the foods are also treated in several chapters. The use of microencapsulation, a promising technology for adding additives and ingredients to foods as well as the development of new healthy products are also described. Finally, the benefits and risks of consuming genetically modified food for the population and the technical aspects for producers are detailed in the last chapter. All of the contributors are active researchers, and they maintain excellent international reputations and great expertise in their respective areas. Overall, this book will be useful for graduates studying food science and technology, and for researchers, scientists, policy-makers and professionals from the food industries.



Seaweed Sustainability

Seaweed Sustainability Author Brijesh K. Tiwari
ISBN-10 9780124199583
Release 2015-08-27
Pages 472
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Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties. Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source