Thickening And Gelling Agents For Food

1 Agar.- 1.1 Introduction.- 1.2 Raw Materials.- 1.3 Production.- 1.4 Agars Obtained From Various Agarophytes.- 1.5 Chemical Composition.- 1.5.1 Agarose.- 1.5.2 Agaropectin.- 1.6 Agar Gelation.- 1.7 Synergies And Incompatibilities Of Agar.- 1.8 Applications.- 1.8.1 Food Applications.- 1.8.2 Regulations For Agar In Foods.- 1.8.3 Other Applications Of Agar.- References.- 2 Alginates.- 2.1 Introduction.- 2.2 Manufacture.- 2.2.1 Raw Materials.- 2.2.2 Commercial Alginates.- 2.3 Chemical Composition.- 2.3.1 General.- 2.3.2 Configuration.- 2.3.3 Alginate Biosynthesis.- 2.3.4 Block Structure Analysis.- 2.4 Functional Properties.- 2.4.1 Viscosity.- 2.4.2 Gelation.- 2.4.3 Gel Strength.- 2.5 Gel Formation Techniques.- 2.5.1 General.- 2.5.2 Diffusion Setting, Neutral Ph.- 2.5.3 Diffusion Setting, Acid Ph.- 2.5.4 Internal Setting, Neutral And Acid Ph.- 2.5.5 Combined Setting.- 2.5.6 Setting By Cooling.- 2.5.7 Alginatepectin Gels.- 2.6 Alginate Processes For Food Production.- 2.6.1 General.- 2.6.2 Appropriate Food Raw Materials.- 2.6.3 Commercial Alginate Gel Restructured Products.- 2.6.4 Examples Of Production Formats.- 2.6.5 Alginate Products For The Bakery Industry.- 2.7 Thickening And Stabilising.- 2.7.1 Thickening.- 2.7.2 Stabilising.- 2.7.3 Thickeningstabilising With Propylene Glycol Alginate.- 2.8 Film Formation.- 2.9 Summary.- References.- 3 Carrageenan.- 3.1 Introduction.- 3.2 Raw Materials.- 3.3 Manufacturing.- 3.4 Regulation.- 3.5 Functional Properties.- 3.6 Synergism With Food Ingredients.- 3.7 Food Applications.- References.- 4 Cellulose Derivatives.- 4.1 Introduction.- 4.2 Manufacture.- 4.3 Mc And Mhpc: Chemistry And Properties.- 4.4 Hpc: Chemistry And Properties.- 4.5 Cmc: Chemistry And Properties.- 4.6 Major Commercial Applications In Food Products.- 4.6.1 Introduction.- 4.6.2 Frozen Desserts.- 4.6.3 Fruit Juice-based Drinks And Products.- 4.6.4 Bakery Products.- 4.6.5 Dairy Products.- 4.6.6 Structured, Extruded And Coated Products.- 4.6.7 Miscellaneous Food Applic