Hydrocolloids brings together essential information on these fundamental ingredients, which are used in many food products. This handbook presents the basic facts about hydrocolloids as well as giving practical advice on their uses in many foods, including: frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods. To make technical topics understandable to a broader audience, the handbook features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides are available for those dealing with product quality or production issues. For quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book’s glossary.
Coverage of product applications and problem resolution, as well as general observations, information on specific hydrocolloids, and testing make Hydrocolloids a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to specific gum application questions in this one-stop, practical ingredient handbook. Topics covered in Hydrocolloids include:
- Hydrocolloid chemistry
- Sourcing of raw materials
- Viscosity and gel strength measuring techniques
- Selection of hydrocolloids for specific applications
- Comparison of functional hydrocolloid properties
- Troubleshooting
Thank you to the Sponsors of Hydrocolloids!
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AEP Colloids - Division of Sarcom Inc.
393 Church Street
Saratoga Springs, NY 12866, U.S.A.
Toll-Free: +1.800.848.0658
Telephone: +1.518.584.4105
Fax: +1.518.580.8577
E-mail: admin@aepcolloids.com
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Aqualon (A Business Unit of
Hercules Incorporated)
1313 North Market St.
Wilmington, DE 19894, U.S.A.
Toll-Free: +1.800.345.0447
Telephone: +1.302.594.5000
Fax: +1.302.594.6909
E-mail: scaputo@herc.com
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Archer Daniels Midland Company
4666 Faries Parkway
Decatur, IL 62526, U.S.A.
Toll-Free: +1.800.553.8411
Telephone: +1.217.451.3958
Fax: +1.217.451.3941
E-mail: specialtyingredients@admworld.com
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Cargill Food & Pharma Specialties
Box 1467
Cedar Rapids, IA 52406-1467, U.S.A.
Toll-Free: +1.877.650.7080
Telephone: +1.319.399.2111
Fax: +1.319.399.6170
E-mail: tom_luallen@cargill.com
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CP Kelco
8355 Aero Drive
San Diego, CA 92123, U.S.A.
Telephone: +1.858.292.4900
Fax: +1.858.292.4901
E-mail: solutions@cpkelco.com
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Danisco USA Inc.
201 New Century Parkway
New Century, KS 66031, U.S.A.
Telephone: +1.913.764.8100
Fax: +1.913.764.8239
E-mail: info@danisco.com
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Degussa Texturant Systems
3582 McCall Place, NE
Atlanta, GA 30340, U.S.A.
Telephone: +1.770.986.6226
Fax: +1.770.986.6282
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Gum Technology Corp.
P.O. Box 35206
Tucson, AZ 84740-5206, U.S.A.
Toll-Free: +1.800.369.4867
Fax: +1.520.888.5585
E-mail: info@gumtech.com
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Ingredients Solutions, Inc.
33 Mt. Ephraim Rd., P.O. Box 407
Searsport, ME 04974, U.S.A.
Toll-Free: +1.888.548.4758
Telephone: +1.207.548.4758
Fax: +1.207.548.2921
E-mail: info@isinc.to
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Instron
100 Royall Street
Canton, MA 02021, U.S.A.
Toll-Free: +1.800.564.8378
Telephone: +1.781.575.5000
Fax: +1.781.575.5751
E-mail: info_news@instron.com
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Noviant
Winselingseweg 12
P.O. Box 31
NL-6500 AA
THE NETHERLANDS
Telephone: +31.24.371.9980
Fax: +31.24.371.9996
E-mail: info@noviantgroup.com
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PL Thomas & Co., Inc.
Gums Division
119 Headquarters Plaza
Morristown, NJ 07960, U.S.A.
Telephone: +1.973.948.0900
Fax: +1.973.984.5666
E-mail: sales@plthomas.com
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Polypro International, Inc.
7300 Metro Boulevard, Suite 570
Minneapolis, MN 55439, U.S.A.
Toll-Free: +1.800.POLYPRO
Fax: +1.952.835.3811
E-mail: Polypro@polyprointl.com
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Tate & Lyle
2200 E. Eldorado St.
Decatur, IL 62525, U.S.A.
Toll-Free: +1.800.526.5728
Fax: +1.217.421.3167
E-mail: foodingredients@tlna.com
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Hydrocolloids Handbook
Introduction to Food Hydrocolloids
Water “Organizing”
Effects of Hydrocolloid Structure
Gum Combinations
Formulating with Gums
Hydrocolloid Sources, Processing, and Characterization
Seed and Root Hydrocolloids
guar gum
locust bean gum
Tara gum
konjac flour
Exudate Hydrocolloids
gum arabic
gum tragacanth
gum karaya
Extract Hydrocolloids
seaweed extracts
plant and animal extracts
Microbiological Hydrocolloids
xanthan gum
gellan gum
Cellulose Derivative Hydrocolloids
Other Derivative Hydrocolloids
Functions and Properties
Hydrocolloid Dispersion and Hydration
Thickening Agents Versus Gelling Agents
gelling agents
thickening agents
Importance of the Uniformity of Substitution
Compatibility of Hydrocolloid Combinations
Relative Cost of Hydrocolloids
Testing and Rheological Measurement
A Quick Lesson in Rheology
Types of Rheological Measurement Devices
viscometers
gel strength measuring devices
other rheological instruments
Hydrocolloid Specifications
Selecting Hydrocolloids for Food Applications
Improving Stability
heat stability
separation over time
undesirable crystal growth over time
syneresis
dairy products containing protein
Creating and Improving Texture
thickening agents
gelling agents
Improving Both Texture and Stability
Improving Nutrition
Dairy Products and Related Applications
Frozen Desserts
Cultured Milk Products
Yogurt-Juice and Milk-Juice Drinks
Chocolate and Flavored Milks
Cheese
Spreads
Ready-to-Eat Milk-Based Desserts
Troubleshooting
Processed Fruit, Confectionery, and Beverages
Processed Fruit
jam, jellies, and preserves
yogurt fruit and ice cream ripples
bakery fillings
Confectionery
Nondairy Fruit-Flavored Beverages
Troubleshooting
Other Food Applications
Salad Dressings
Tomato- and Mustard-Based Products
Processed Meat Products
Baked Goods
Hydrocolloid-Based Fat Replacers
Pancake Syrup
Pet Food
Water Gel Desserts
Troubleshooting
Glossary
Index"...well presented with plenty of illustrations, useful reference and troubleshooting tables, excellent starter recipes and it is very easy to read (a rare achievement for a book on hydrocolloids!)"
—CyberColloids Technical Review
"...user friendly giving expert guidance solving the problems of many professionals."
—Beverage & Food World
Publish Date: 2004
Format: 8” x 10” softcover
ISBN: 978-1-891127-38-0
Pages: 111
Publication Weight: 1 lbs
By Andrew Hoefler