Description
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds.Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences.- Introduces to food hydrocolloids considering regulatory aspects and functional characteristics- Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids- Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents
Table of Contents
Hydrocolloid characteristics and functionality1. Introduction to food hydrocolloids2. Techniques for the chemical and physicochemical characterization of hydrocolloids3. The health aspects of hydrocolloids4. Oral tribology of polysaccarides5. Mixed hydrocolloid systems6. Hydrocolloids for the encapsulation and delivery of active compounds7. Hydrocolloids for edible films, coatings and food packagingPlant polysaccharides8. Starch and starch derivatives9. Galactomannans10. Pectins11. Xyloglucan12. Cereal β-glucans13. Arabinoxylans14. Soluble soybean polysaccharide15. Cellulosics16. Microcrystalline cellulose17. Inulin18. Konjac mannan19. Dendronan20. Other emerging hydrocolloids: flaxseed gum, basil seed gum; mustard gumExudate gums21. Gum Arabic22. Gum ghatti23. Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactanSeaweed polysaccharides24. Agar25. Carrageenans26. AlginatesBacterial polysaccharides27. Xanthan gum28. Gellan gum29. Curdlan30. Bacterial cellulose31. Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, alternant, dextranFungal polysaccharides32. Beta glucan from lentinus edodes, cordyceps and gandodermaAnimal-derived hydrocolloids33. Chitin and chitosan34. Collagen and Gelatin
