Details

Cellulose and Cellulose Derivatives in the Food Industry

Fundamentals and Applications
1. Aufl.

von: Tanja Wuestenberg
160,99 €
Verlag:	Wiley-VCH
Format:	EPUB
Veröffentl.:	05.08.2014
ISBN/EAN:	9783527682966
Sprache:	englisch
Anzahl Seiten:	552

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Beschreibungen

Titelbeschreibung

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for 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. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Inhaltsverzeichnis

Preface GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS Introduction to the World of Hydrocolloids Plant Extracts Seed Flours Exudates Bacterial Polysaccharides Overview Tables for the Most Important Cellulose Derivatives Commercial Development - Global Market RHEOLOGY OF FOOD HYDROCOLLOIDS Introduction to Rheology, Rheometry, and Visco-Elasticity Definitions Basic Data Different Types of Flow Behaviour Structures of Polymers with Shear-Thinning Flow Behaviour Causes of Shear-Thickening of Products Factors that Influence Rheological Behaviour Viscosity Measurement of Thickening Hydrocolloid Solutions Characterization of Gels Viscosimeters and Rheometers Relationship between Rheology and Sensory CELLULOSE Introduction, History and Development Raw Materials and Biological Origin Manufacture of Pulp Chemical Composition and Structure Rheology Stability Analysis and Rheometry Synergies with Other Hydrocolloids Application in Food Products Options for Derivatization of Cellulose Nutritional Properties Legislation MICROCRYSTALLINE CELLULOSE General Manufacturing Process Chemistry Rheology Stability Rheometry Preparation of MCC Dispersions in Food Synergies with Other Hydrocolloids Functions and Properties of MCC Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE Manufacturing Process of Cellulose Ethers Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation ETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation HYDROXYPROPYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation HYDROXYPROPYLMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation METHYLETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies of Cellulose Gum with Other Hydrocolloids Functional Properties of Carboxymethylcellulose Use of Purified CMC in Regulated Applications Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE Manufacturing Chemistry Rheology Stability Rheometry Synergies with Other Hydrocolloids Food Applications with Typical Formulations Non-food Applications Nutritional Properties Legislation NANOCELLULOSE Definition and Summary Commercial Products History and Terminology Manufacturing Process Chemistry and Rheometry Rheology Stability Synergies with Other Substances Food Applications Non-Food Applications Nutritional Properties and Toxicity Safety Aspects Index

Autorenportrait

Tanya Wustenberg joined Dow Wolff Cellulosics (now Dow Company) in 2003 and worked as application manager for 10 years. During this period she became passionate about cellulose and cellulose derivatives and their multifunctional properties. She studied food technology at the University of Applied Sciences Fulda (Germany) and obtained her diploma as food engineer 1998. Thereafter, Tanja Wustenberg worked as development engineer in the food industry for many years and held positions at the Fraunhofer Institute for Process Engineering and Packaging (IVV) and Sensient Food Ingredients. Furthermore, she headed the European Technical Center at National Starch & Chemical in Hamburg (Germany) for several years. Tanja Wustenberg is an expert in the application of cellulose ethers and the development of innovative cellulose-based products. She published several brochures on hydrocolloids and a German language cellulose book.

Back cover copy

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for 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. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.