This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested.

Coverage includes:

• How to modify and produce customized carbohydrates for foods
• Applications to flavor and nutrient delivery, texturizing and food quality improvement
• Details on designing and manufacturing carbohydrate delivery systems

Functionalizing Carbohydrates for Food Applications

CHAPTER 1.

Essentials of Carbohydrate Chemistry

James BeMiller, Purdue University

Overview
Nature of Carbohydrates
Monosaccharides
Carbohydrates Containing Glycosidic Linkages
Reactions of Carbonyl Groups
Modification of Hydrozyl Groups
Modification of Carboxyl Groups
Depolymerizations of Polysaccharides
Polymerization
Physical Modifications
References

CHAPTER 2.

Starches as Food Texturizing Systems

Yadunandan L. Dar, Ingredion Inc.

Introduction
Sources
Structure and Properties
Retrogradation
Manufacturing
Functional Properties Important to Foods
Applications
References

CHAPTER 3.

Gum Polysaccharides as Texturizing Systems

Marceliano B. Nieto, TIC Gums, Inc.

Introduction
Texturizing Functions of Gum Polysaccharides
Gum Structures, Rheology and Textural Attributes
Texturizing Applications for Gum Polysaccharides
Future Trends
References

CHAPTER 4.

Carbohydrates as Flavor Delivery Systems

Gary A. Reineccius, University of Minnesota

Introduction
Parameters Affecting Flavor Delivery
Carbohydrates Used in Flavor Delivery
Summary
References

CHAPTER 5.

Carbohydrates as Bioactive Delivery Systems

Milda E. Embuscado, McCormick & Co., Inc.

Introduction
Preservation, Protection and Delivery of Bioactives
Bioactive Delivery Systems for Health and Wellness and for Food Preservation
Carbohydrates as Bioactive Delivery Systems
References

CHAPTER 6.

Processing Methods in the Manufacture of Flavor and Bioactive Delivery Systems

Milda E. Embuscado, McCormick & Co., Inc.

Introduction
Liquid Delivery Systems for Flavors and Bioactives
Solid Delivery Systems for Flavors and Bioactives
References

CHAPTER 7.

Analytical Methods for Carbohydrate Texturizing and Delivery Systems

Milda E. Embuscado, McCormick & Co., Inc

Introduction
Chemical Characterization of Carbohydrates
Emulsion Characterization and Stability Determination
Understanding the Basis of Emulsion Stability
Powder Properties of Encapsulated Flavor and Bioactives
References