Polysaccharide Dispersions: Chemistry and Technology in Food
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Table of contents
- Cover
- Contentsv
- Prefacexi
- Symbols and Abbreviationsxiii
- Chapter 1. Origin and Characteristics of Polysaccharides1
- I. Introduction1
- II. Physical–Chemical State3
- III. Phenomenology19
- IV. Property and Function Modifications20
- V. Volume and the Theta Condition27
- VI. Summary27
- Chapter 2. The Polysaccharide– Water Interface29
- I. Introduction29
- II. Properties of Water31
- III. Polysaccharide–Water Interactions35
- IV. Influences on Polysaccharide–Water Interactions36
- V. Polysaccharides as Adsorbents38
- VI. Polysaccharides as Adsorbates38
- VII. Summary40
- Chapter 3. State- and Path-Dependent Properties41
- I. Introduction41
- II. Mass–Volume–Pressure–Temperature Relationships41
- III. Electrostatics and Electrokinetics42
- IV. Thermodynamics47
- V. Kinetics51
- VI. Hydrodynamics53
- VII. Free Volume54
- VIII. Temperature Dependence54
- IX. Rheology56
- X. Variable-Path Processes59
- XI. Stability and Instability64
- XII. Summary69
- Chapter 4. Concentration Regimes and Mathematical Modeling71
- I. Introduction71
- II. Concentration Regimes71
- III. Mathematical Modeling74
- IV. Size85
- V. Summary100
- Chapter 5. Additivity, Complementarity, and Synergism101
- I. Introduction101
- II. Interactions101
- III. Antagonism113
- IV. Summary113
- Chapter 6. Thermal Processing115
- I. Introduction115
- II. Atmospheric and Retort Processing115
- III. Low-Temperature Pyrolysis118
- IV. High-Temperature Pyrolysis119
- V. Maillard, Amadori, and Strecker Degradations120
- VI. Caramels120
- VII. Summary121
- Chapter 7. Isolation, Purification, and Characterization123
- I. Introduction123
- II. Extraction and Purification123
- III. Analysis125
- IV. Molecular Weights and Sizes130
- V. Colorimetry and Spectrophotometry137
- VI. CD and NMR Spectroscopy140
- VII. Thermal Analysis141
- VIII. Thermodynamic Variables144
- IX. Structural Elucidation144
- X. Volume Fraction146
- XI. Hydrophilicity146
- XII. Surface Area147
- XIII. Fiber147
- XIV. Pilot Plant Quality Control148
- XV. Polysaccharide Theta Conditions151
- XVI. Blending155
- XVII. Summary155
- Chapter 8. Classifications157
- I. Introduction157
- II. Chemical Classification157
- III. Summary179
- Chapter 9. Saccharides in Fat Replacement181
- I. Introduction181
- II. Isolation183
- III. Reactivity184
- IV. Uses184
- V. Fat and Fat Replacement185
- VI. Summary188
- Appendices189
- Appendix 1. Unit of Viscosity189
- Appendix 2. The Schulz–Blaschke Equation189
- Appendix 3. The Maxwell Model190
- Appendix 4. Unit of η/G190
- Appendix 5. The Voigt–Kelvin Model191
- Appendix 6. The Mark–Houwink Equation and the Hydrodynamic Volume191
- References193
- Index223
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background.
Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry
Key Features
* Contains fundamental principles, practical applications, and new discoveries regarding polysaccharides
* Presents material in a simple, easy to understand style
* Focuses exclusively on the food industry