Imeson: Food Stabilisers, Thickeners and Gelling Agents

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.

Food Stabilisers, Thickeners and Gelling Agents by Alan Imeson 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.

Contents
1 Introduction.

• 1.1 Introduction.
• 1.2 Functional properties.
• 1.3 Regulatory environment.
• 1.4 Commercial environment.
• 1.5 Future developments.

2 Acacia Gum (Gum Arabic).

• 2.1 Introduction.
• 2.2 Origin and purification process.
• 2.3 Chemical structure.
• 2.4 Applications.
• 2.5 Health benefits.
• 2.6 Future developments.

3 Agar.

• 3.1 Introduction.
• 3.2 Raw materials.
• 3.3 Production.
• 3.4 Composition and structure.
• 3.5 Functional properties.
• 3.6 Applications.
• 3.7 Future developments.

4 Alginates.

• 4.1 Introduction.
• 4.2 Production.
• 4.3 Chemical composition.
• 4.4 Functional properties.
• 4.5 Gel formation techniques.
• 4.6 Applications.
• 4.7 Thickening and stabilising.
• 4.8 Dairy products.
• 4.9 Film formation.
• 4.10 Encapsulation.
• 4.11 Other applications.
• 4.12 Summary.

5 Carrageenan.

• 5.1 Introduction.
• 5.2 Raw materials.
• 5.3 Manufacturing.
• 5.4 Regulation.
• 5.5 Structure.
• 5.6 Functional properties.
• 5.7 Food applications.

6 Cellulose Derivatives.

• 6.1 Introduction.
• 6.2 Raw materials and processing.
• 6.3 Composition and chemistry.
• 6.4 Food applications.
• 6.5 Future developments.

7 Gelatin.

• 7.1 Introduction.
• 7.2 Manufacturing process.
• 7.3 Regulations: European Union and the USA.
• 7.4 Chemical structure and reactivity.
• 7.5 Physicochemical properties.
• 7.6 Food applications.
• 7.7 Future developments.

8 Gellan Gum.

• 8.1 Introduction.
• 8.2 Manufacture.
• 8.3 Chemical composition.
• 8.4 Functional properties.
• 8.5 Regulatory status.
• 8.6 Applications.
• 8.7 Future developments.

9 Gum Tragacanth and Karaya.

• 9.1 Gum tragacanth.
• 9.2 Gum karaya.

10 Inulin.

• 10.1 Introduction.
• 10.2 Resources and raw materials.
• 10.3 Production.
• 10.4 Chemical structure.
• 10.5 Physical and chemical properties.
• 10.6 Principle of fat replacement.
• 10.7 Physiological properties.
• 10.8 Applications.

11 Konjac Glucomannan.

• 11.1 Introduction.
• 11.2 Raw materials.
• 11.3 Processing.
• 11.4 Structure.
• 11.5 Functional properties.
• 11.6 Food applications.
• 11.7 Nutritional applications.
• 11.8 Future developments.

12 Microcrystalline Cellulose.

• 12.1 Introduction.
• 12.2 MCC product technologies.
• 12.3 Manufacturing process.
• 12.4 Colloidal MCC product line extensions.
• 12.5 Physical modification – the alloying concept.
• 12.6 Physical and functional properties.
• 12.7 Legislation and nutrition.
• 12.8 Food applications.
• 12.9 Future developments.

13 Pectin.

• 13.1 Introduction.
• 13.2 Raw materials.
• 13.3 Processing.
• 13.4 Composition.
• 13.5 Chemical properties.
• 13.6 Applications.
• 13.7 Future developments.

14 Pullulan.

• 14.1 Introduction.
• 14.2 Raw materials.
• 14.3 Production.
• 14.4 Functional properties.
• 14.5 Food applications.
• 14.6 Future developments.

15 Seed Gums.

• 15.1 Introduction.
• 15.2 Raw materials.
• 15.3 Production.
• 15.4 Composition.
• 15.5 Functional properties.
• 15.6 Further developments.
• 15.7 Derivatised seed gums for technical applications.

16 Starch.

• 16.1 Introduction.
• 16.2 Raw materials.
• 16.3 Processing.
• 16.4 Composition and structure.
• 16.5 Thickening and gelling properties.
• 16.6 Starch modification.
• 16.7 Food applications.
• 16.8 Conclusions.

17 Xanthan Gum.

• 17.1 Introduction.
• 17.2 Production.
• 17.3 Chemistry.
• 17.4 Solution preparation.
• 17.5 Rheology.
• 17.6 Stability and compatibility.
• 17.7 Interactions.
• 17.8 Applications.

Index.
Colour plate section.

Book Details

• Hardcover: 368 pages
• Publisher: Wiley-Blackwell (December 15, 2009)
• Language: English
• ISBN-10: 1405132671
• ISBN-13: 978-1405132671
• Product Dimensions: 9.6 x 6.8 x 0.9 inches

List Price: $199.99 

Tags: Food Processing, Food Product Development