Gums and Stabilisers for the Food Industry 13

by Williams, Peter A.; Phillips, Glyn O.

• ISBN13: 9780854046737
• ISBN10: 0854046739
• Format: Hardcover
• Copyright: 2006-11-09
• Publisher: Royal Society of Chemistry

Summary

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.

Table of Contents

The Food Hydrocolloids Trust Medal Lecture
Probing food structure	p. 3
Overview of Hydrocolloids
An overview of the structure - function relationships of hydrocolloids	p. 15
Biochemical, Chemical and Physicochemical Characterisation
The use of antibodies to characterise complex polysaccharides	p. 33
Localising pectin in dairy products using direct immunostaining	p. 41
Enzymatic analysis of k/i- hybrid carrageenan	p. 52
Distribution of kappa and iota structures in hybrid carrageenans	p. 61
Another approach to pectin blockiness - use of partial polygalacturonase digestion	p. 71
Fine structure modification of pectin - analytical characterisation and rheological implications	p. 85
Characterising heterogeneity of plant polysaccharides using AFM	p. 98
Influence of molecular structure imaged with AFM on the rheological behaviour of carrageenan in aqueous system in the presence or absence of cations	p. 105
Interaction of sodium caseinate with kappa carrageenan studied by size exclusion 118 -HPLC/MALS	p. 118
Solution characteristics of malva nut gum extracted under alkaline conditions	p. 124
Extensional rheology of poly(acrylamide) and hydroxypropylcellulose studied using capillary break-up	p. 132
A unique method to characterise the suspension properties of gellan stabilised beverages	p. 144
Vane yield stress of starch - carrageenan - skim milk systems	p. 152
Engineering Microstructure
Microstructure control for ingredient processing	p. 161
Mixed biopolymer gelation: a route to versatile soft solids and complex gel microstructure	p. 170
Microstructures designed to control the mechanical properties of mixed biopolymer gels	p. 185
Effect of molar mass on the synergistic interaction between xanthan and galactomannan	p. 193
Structural properties of high and low water kappa carragwwnan / gelatine mixtures	p. 201
Effect of kappa carrageenan on konjac glucomannan gelation	p. 211
Modification of gelling kinetics and elastic properties by nano structuring of alginate gels exploiting the properties of polyguluronate	p. 227
The effect of soy protein on the aggregation behaviour of milk proteins during heating and acidification	p. 234
Altered rheology of skim milk - waxy maize starch dispersions due to high pressure treatment.	p. 241
Effect of co-solutes on drying and rehydration of biopolymer networks	p. 248
Microgel evaluation in model food systems	p. 257
Encapsulation of food ingredients: Principles and applications for flavours	p. 268
Determination of microvoids of maltodextrin with various DE by the dual sorption model	p. 275
Arabinoxylan gels: structural, rheological and protein release properties	p. 284
Emulsions and Foams
Understanding the structure1 of adsorbed layers of food proteins in the presence of surfactant	p. 295
Understanding the stabilising property of casein in heated milk protein emulsions	p. 308
Microstructural evolution of viscoelastic emulsions stabilised by sodium casemate and pectin	p. 315
Use of hydroxypropyl cellulose to improve the whipping quality of dairy whipped cream	p. 327
Alternative stabilisation of whipped emulsions by gelatine or hydrocolloids	p. 335
Foaming, emulsification and gelation properties of the molecular fractions of a soy isolate	p. 342
Microstructural evolution during thermal processing of a high-sugar aerated system stabilised by food proteins	p. 350
Application in Foods and Beverages
Hydrocolloids in dairy applications	p. 363
Influence of lamda-carrageenan and fat content on viscoelastic properties of dairy desserts	p. 375
Hydrocolloid functionality in spreads and related products	p. 381
Hydrocolloids in savoury and meat products	p. 395
Hydrocolloid applications in frozen foods: An end-user's viewpoint	p. 403
Controlling specific rheological parameters in water jellies using a new type of pectin	p. 413
Application of hydrocolloids in the beverage industry	p. 421
Influence of the dosing process on the rheological and microstructural properties of American muffin batters	p. 431
Organoleptic Aspects
Sensory / instrumental correlation in water gels	p. 441
Aspects of sensory perception of food emulsions thickened by polysaccharides	p. 449
Effect of viscosity and solution structure on flavour perception in starch pastes	p. 457
Hydrocolloids for Health
Health promoting effects of dietary fibre	p. 467
An overview of polysaccharide therapeutics and future directions	p. 476
Subject Index	p. 491
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