John Wiley & Sons Food Stabilisers, Thickeners and Gelling Agents Cover This book is a practical guide to the use of polymers in food technology to stabilise, thicken and g.. Product #: 978-1-4051-3267-1 Regular price: $191.59 $191.59 In Stock

Food Stabilisers, Thickeners and Gelling Agents

Imeson, Alan (Editor)

Cover

1. Edition November 2009
368 Pages, Hardcover
Professional Book

ISBN: 978-1-4051-3267-1
John Wiley & Sons

Short Description

This book is a practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. Stabilisers and gelling agents can enhance the shelf stability, appearance, texture, flow, body, palatability and mouthfeel of food products. Each chapter covers a different additive, and emphasis is placed on commercial applications. Raw materials, processing, composition and chemistry are considered, linking the structure of the polymer to the properties conferred to the food. Future developments are identified.

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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.

1. Introduction - Dennis Seisun, IMR International, San Diego, USA

2. Acacia Gum (Gum Arabic) - Francis Thevenet, Colloides Naturels International, France

3. Agar - Alan Imeson, FMC BioPolymer, UK

4. Alginates - Trond Helgerud, Olav Gåserød, Therese Fjæreide, P.O.Andersen & Christian Klein Larsen, FMC BioPolymer, UK

5. Carrageenan - Bill Blakemore, Celtic Colloids Inc., USA and Alan Harpell, FMC BioPolymer, FMC Corp., USA

6. Cellulose Derivatives - Mary Jean Cash & Sandra J. Caputo, Ashland Aqualon Functional Ingredients, USA

7. Gelatin - Paul Stevens, Rousselot N.V., Belgium

8. Gellan gum - Ray Valli & Ross Clark, CP Kelco, USA

9. Gum Tragacanth and Karaya - Jenny Mayes, Arthur Branwell & Co. Ltd., U.K.

10. Inulin - Rudy Wouters, BENEO Group, Belgium

11. Konjac Glucomannan - Jean-Marc Parry, Kalys SA, France

12. Microcrystalline cellulose - Greg Buliga, Dino Tuason & Greg Krawczyk, FMC BioPolymer, FMC Corp., USA

13. Pectin - Sarah Morrison Brejnholt, CP Kelco, Denmark

14. Pullulan - Hiroto Chaen, Okayama Plant II, Hayashibara Co., Ltd., Japan

15. Seed gums - Willem Wielinga, Switzerland

16. Starches - Paul Sheldrake, AVEBE Food, UK

17. Xanthan gum - Graham Sworn, DANISCO, France
Dr Alan Imeson, FMC BioPolymer, London, UK

A. Imeson, FMC BioPolymer, London, UK