This book is a comprehensive reference on the technological applications of water-soluble
gums.
The first part serves as an introduction covering sources, structures, properties, and food uses.
The second part includes a thorough description of gums in food and non-food areas,
their applications and their multi-disciplinary contribution to these fields, as well
as examples of their uses.
Contents:
Agar: Regulatory status and toxicity. Collection of agar weed and its processing. Structure.
Agar properties. Gelation and melting of agar. Agar gelation mechanism. Gel syneresis. Gel clarity.
Effect of adding other materials on agar properties. Applications.
Alginates: Sources. Structure. Alginate sources and production. Commercial aspects.
Alginate mechanism of gelation. Gel preparation. Applications.
Carrageenans: Structure. Sources and production. Available types of carrageenan. Regulatory
aspects. Molecular weight and consistency. Carrageenan solutions. Gel preparation and mechanical
properties. Applications.
Gellan Gum: Structure and chemical composition. Source, production, supply and regulatory
status. Functional properties. Gellan gel properties. Food and other applications.
Pectins: Nomenclature. Structure. Sources and properties. Pectin manufacture. Commercial
availability, specifications and regulatory status. Solution properties. Pectin gels. Applications.
Cellulose Derivatives: Manufacture. Properties of methylcellulose and methyl
hydroxypropylcellulose. Hydroxypropylcellulose. Microcrystalline cellulose. Carboxymethylcellulose.
Food applications.
Exudate Gums: Gum arabic. Tragacanth. Karaya gum.
Seed Gums: Locust bean gum: sources, manufacturing and legislation. Guar gum: sources,
processing and regulatory status. Tara gum. Galactomannan structure. Gum solution properties.
Gelation and interactions of galactomannans. Stability. Food applications.
Xanthan Gum: Processing. Chemical structure. Xanthan gum solutions. Xanthan interactions.
Food applications.
Agricultural Uses of Hydrocolloids: Agricultural chemicals. Uses for water-soluble, swellable or dispersible polymers.
Coatings for fruits and vegetables.
Ceramics: Origins of Egyptian faience: the first 'high-tech' ceramics. Roman concrete,
Chinese celadon and European porcelain. Spark plug insulators, refractory materials and television
tubes. Nuclear fuel. Silicon nitride, Sialons and related ceramics. Multi-layer ceramics. Role of
hydrocolloids in the ceramics industry.
Cosmetics: Cosmetic emulsions and their properties. Emulsifiers. Cosmetic and
vanishing creams. Manufacture. Cosmetic lotions. Antiperspirants and deodorants. Sunscreens.
Aerosols. Make-up. Hair preparations. Bath products. Shaving preparations. Toothpastes. Product
shelf life.
Explosives: Historical perspective. More detailed anatomy of a slurry. Definitions of slurries
and water gels. Role of hydrocolloids. The use of hydrocolloids in slurry explosives.
Glues: Hydrocolloids as adhesives. Hydrocolloid glues. Industrial uses. Hydrocolloid adhesion
tests. Hydrocolloids as wet glues. Future prospects.
Immobilization and Encapsulation: Spray-drying and extrusion processes for flavor encapsulation.
Hydrocolloid performance in flavor encapsulation. Immobilization of cells.
Inks: Printing inks. Physical properties of ink. Color versatility. Other ingredients. Inks
for different purposes. Ink manufacture and analysis. Hydrocolloids and resins in the ink industry.
Paper: Raw materials. Physical properties. Chemical properties. Manufacture and processing.
Filling and loading. Sizing, coloring and beater additives. Sheet formation, pressing and drying.
Coatings. Papermaking additives.
Spongy Hydrocolloid Matrices: Edible cellular solids. Relative and solid densities. Stress-strain behavior.
Sponge creation and evaluation.
Textiles: Textile fibers. General finishes. Special finishes. Hydrocolloids and resins in the
textile industry. Cellulose derivatives: archeological aspects.
Texturized Products: Restructured foods. Types of fabricated food. Molded products. Drying.
Stabilization.
Index
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