Download Cellulose and cellulose derivatives in the food industry : by Tanja Wuestenberg PDF

By Tanja Wuestenberg

Cellulose and its derivatives are available in lots of varieties in nature and is a useful fabric for all demeanour of purposes in undefined. This ebook is authored by means of knowledgeable with decades of expertise as an program engineer at popular cellulose processing businesses within the nutrition undefined. all of the traditional and newest wisdom to be had on cellulose and its derivatives is gifted. the required info are elucidated from a theoretical and functional point of view, whereas preserving the focal point on meals applications.

This ebook is a necessary resource of knowledge and contains concepts and directions of a common nature to aid readers within the exploration of attainable functions of cellulose and its derivatives, in addition to offering nutrition for notion for the iteration of recent principles for product improvement. themes contain gelling and rheological houses, synergistic results with different hydrocolloids, in addition to dietary and criminal aspects.

The ensuing compilation covers the entire info and suggestion wanted for the winning improvement, implementation, and dealing with of cellulose-containing products.

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Evidently, high pH values and high temperatures are unfavourable parameters for pectin stability [2]. Properties Pectin is a weak acid with polyelectrolyte behaviour. At neutral pH, pectin is negatively charged and occurs as polyanion. Because of the negative charge of pectins, they react with positively charged polymers, including proteins. This feature is utilized in acidified milk drinks. The most important property of pectin is its ability to gel. 8. Gelation results from diminished electrostatic repulsion and is caused by hydrogen bonding between nondissociated carboxyl groups and secondary alcohol groups together with hydrophobic interactions between methyl ester groups.

5% KCl). The precipitated threads are further concentrated by freezing, pressing, or centrifuging and are finally dried. The resulting commercial product is a potassium salt that contains 8–15% free KCl. It is a colourless to yellowish, practically odourless powder with a slightly salty taste. Chemical Structure Furcellaran consists of D-galactose (45–54%), 3,6-anhydro-D-galactose (30–35%), and sulfates of both monosaccharides (15–20%). All commercially available products are potassium salts of furcellaran.

The decrease in surface tension produced by the gum is greatest at low pH, and the addition of electrolytes enhances surface activity, with monovalent cations being more effective than divalent ones [3]. Larch arabinogalactan is a potential substitute for gum Arabic; since it is readily dispersible in water it gives low-viscosity solutions at high concentrations and has the same emulsifying properties. Options are dietetic low-sugar products because larch gum solutions show the same physical properties as sugar solutions – except for the sweetening effect and the energy content.

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