Authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry, this book presents all the conventional and latest knowledge available on cellulose and its derivatives. Throughout, the necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. Aimed at providing know–how, guidance, and inspiration, the book provides recommendations, instructions and guideline formulations of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives and the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. Applications include stabilizers, filling materials, thickening agents, and coating materials. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose–containing products. INDICE: Preface 1. General Overview of Food Hydrocolloids 2. Introduction to Food Rheology 3. Cellulose 3.1. Introduction, History and Development 3.2. Raw Materials and Biological Origin 3.3. Manufacture of Pulp 3.4. Chemical Composition and Structure 3.5. Rheology 3.6. Stability 3.7. Analysis and Rheometry 3.8. Synergies with Other Hydrocolloids 3.9. Application in Food Products 3.10. Non–Food Applications 3.11. Options for Derivatization of Cellulose 3.12. Nutritional Properties 3.13. Legislation 4. Microcrystalline Cellulose 4.1. General Manufacturing Process 4.2. Chemistry 4.3. Rheology 4.4. Stability 4.5. Rheometry 4.6. Preparation of MCC Dispersions in Food 4.7. Synergies with Other Hydrocolloids 4.8. Functions and Properties of MCC 4.9. Food Applications with Typical Formulations 4.10. Non–Food Applications 4.11. Nutritional Properties 4.12. Legislation 5. Fundamentals of Water Soluble Cellulose Ethers and Methylcellulose 5.1. Manufacturing Process of Cellulose Ethers 5.2. Chemistry 5.3. Rheology 5.4. Stability 5.5. Rheometry 5.6. Synergies with Other Hydrocolloids 5.7. Food Applications with Typical Formulations 5.8. Non–Food Applications 5.9. Nutritional Properties 5.10. Legislation 6. Ethylcellulose 6.1. Manufacturing 6.2. Chemistry 6.3. Rheology 6.4. Stability 6.5. Rheometry 6.6. Synergies with Other Hydrocolloids 6.7. Food Applications with Typical Formulations 6.8. Non–Food Applications 6.9. Nutritional Properties 6.10. Legislation 7. Hydroxypropylcellulose 7.1. Manufacturing 7.2. Chemistry 7.3. Rheology 7.4. Stability 7.5. Rheometry 7.6. Synergies with Other Hydrocolloids 7.7. Food Applications with Typical Formulations 7.8. Non–Food Applications 7.9. Nutritional Properties 7.10. Legislation 8. Hydroxypropylmethylcellulose 8.1. Manufacturing 8.2. Chemistry 8.3. Rheology 8.4. Stability 8.5. Rheometry 8.6. Synergies with Other Hydrocolloids 8.7. Food Applications with Typical Formulations 8.8. Non–Food Applications 8.9. Nutritional Properties 8.10. Legislation 9. Methylethylcellulose 9.1. Manufacturing 9.2. Chemistry 9.3. Rheology 9.4. Stability 9.5. Rheometry 9.6. Synergies with Other Hydrocolloids 9.7. Food Applications with Typical Formulations 9.8. Non–Food Applications 9.9. Nutritional Properties 9.10. Legislation 10. Sodium Carboxymethylcellulose 10.1. Manufacturing 10.2. Chemistry 10.3. Rheology 10.4. Stability 10.5. Rheometry 10.6. Synergies of Cellulose Gum with Other Hydrocolloids 10.7. Functional Properties of Carboxymethylcellulose 10.8. Use of Purified CMC in Regulated Applications 10.9. Food Applications with Typical Formulations 10.10. Non–Food Applications 10.11. Nutritional Properties 10.12. Legislation 11. Cross–Linked Sodium Carboxymethylcellulose 11.1. Manufacturing Process 11.2. Chemistry 11.3. Rheology 11.4. Stability 11.5. Rheometry 11.6. Synergies with Other Hydrocolloids 11.7. Food Applications with Typical Formulations 11.8. Non–Food Applications 11.9. Nutritional Properties 11.10. Legislation 12. Enzymatically Hydrolized Carboxymethylcellulose 12.1. Manufacturing Process 12.2. Chemistry 12.3. Rheology 12.4. Stability 12.5. Rheometry 12.6. Synergies with Other Hydrocolloids 12.7. Food Applications with Typical Formulations 12.8. Non–Food Applications 12.9. Nutritional Properties 12.10. Legislation 13. Nanocellulose 13.1. Definition and Summary 13.2. Commercial Products 13.3. History and Terminology 13.4. Manufacturing Process 13.5. Chemistry and Rheometry 13.6. Rheology 13.7. Stability 13.8. Synergies with Other Substances 13.9. Food Applications with Typical Formulations 13.10. Non–Food Applications 13.11. Nutritional Properties 13.12. Legislation References List of Abbreviations Units Index
- ISBN: 978-3-527-33758-3
- Editorial: Wiley VCH
- Encuadernacion: Cartoné
- Páginas: 520
- Fecha Publicación: 08/10/2014
- Nº Volúmenes: 1
- Idioma: Inglés