1. Edition - November 2009
175.- Euro
2009. 368 Pages, Hardcover
- Professional Book -
ISBN-10: 1-4051-3267-1
ISBN-13: 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.

From the contents
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