Food Stabilisers, Thickeners and Gelling Agents

Dr Alan Imeson, FMC BioPolymer, London, UK

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.

A practical guide to the use of polymers in food technology to stabilise, thicken and gel foods
Thickeners, stabilisers and gelling agents can enhance the shelf life, appearance, texture and mouthfeel of the food

Emphasis is on practical applications and the properties of the additive conferred to the food
.

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

Lieferung vom Verlag mit leichten Qualitätsmängeln möglich