Phillips G.O., Williams P.A. (eds.) Handbook of hydrocolloids

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Phillips G.O., Williams P.A. (eds.) Handbook of hydrocolloids

2nd ed. CRC Press. 2009. 1003 p.

The term 'hydrocolloids' refers to a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to perform a number of functions including thickening and gelling aqueous solutions, stabilising foams, emulsions and dispersions, inhibiting ice and sugar crystal formation and the controlled release of flavours, etc.

Contents

Introduction to food hydrocolloids
Hydrocolloids and emulsion stability
The health aspects of hydrocolloids
Agar
Starch
Gelatin
Carrageenan and furcellaran
Xanthan gum
Gellan gum
Galactomannans
Gum arabic
Pectins
Milk proteins
Egg proteins
Vegetable protein isolates
Protein±polysaccharide complexes and coacervates
Gum ghatti
Other exudates: tragancanth, karaya, mesquite gum and larchwood arabinogalactans
Xyloglucan
Curdlan
Other microbial polysaccharides: pullulan, scleroglucan, elsinan, levan, altean, dextran
Cereal beta-glucans
Arabinoxylans
Soluble soybean polysaccharide
Cellulosics
Bacterial cellulose
Microcrystalline cellulose
Hydrocolloids for coatings and adhesives
Alginates
Inulin
Chitin and chitosan hydrogels
Konjac mannan

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