Handbook of hydrocolloids Second edition Edited by G. O. Phillips and P. A. Williams Published by Woodhead Publishing Limited, Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, UK www.woodheadpublishing.com Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi ± 110002, India Published in North America by CRC Press LLC, 6000 Broken Sound Parkway, NW, Suite 300, Boca Raton, FL 33487, USA First published 2009, Woodhead Publishing Limited and CRC Press LLC ß 2009, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. 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Typeset by Godiva Publishing Services Limited, Coventry, West Midlands, UK Printed by TJ International Limited, Padstow, Cornwall, UK Preface The first edition of the Handbook of Hydrocolloids was published in 2000 and was exceptionally well received. It has been used as the substantive reference book in the subject. It was not meant to be a textbook, but a convenient reference to provide the relevant information readily and at the same time authoritatively. The chapters were all written by top specialists in their fields. Since the year 2000, the subject has moved on with remarkable speed. The dominant industrial influence has been the succession of mergers and acquisitions. The names of very many of the companies which participated over the years have either disappeared or now form part of bigger amalgamations. The specialist single product producer has given way to the global multi-ingredient suppliers. Now it is the global giants who dominate the ever increasing technological industry. While such progress is, I suppose, inevitable, it has taken its toll on individuals who are finding it increasingly difficult to keep pace with changing materials, technologies, loyalties and names. Much corporate memory has been lost in these frantic changes. In this Second Edition we have kept this in mind and now provide a single and reliable reference volume where hydrocolloids structure, functionality, synergistic behaviour, applications and regulatory aspects are brought together. These are the new improvements we have taken to ensure that we fully meet the core and developing hydrocolloid areas: · First, all chapters in the first edition were re-visited and, where necessary, these chapters were up-dated. · Now there is a much greater emphasis on the protein hydrocolloids. New chapters have therefore been included on egg proteins and vegetable proteins (soybean, pea, wheat, and other related protein isolates) and the more recent information about fish gelatin has been added. xxiv Preface · We have increased the coverage of microbial polysaccharides, with a new chapter on the newly emerging microbial polysaccharides such as pullulan, scleroglucan, elsinan, levan, alternan, etc., which are now moving out of the scientific novelty area into practical use. · The developing role of the exudate gums has been recognized, with a new chapter on gum ghatti included. This old gum is rapidly making a resurgence, particularly as a clean label natural emulsifier and adhesive. New sections have been added also on mesquite gum and larchwood arabinogalactans. · Protein-hydrocolloid complexes are now extensively studied in order to gain synergy from both components. A new chapter is, therefore, included to chart these new developments. · There is a new chapter on the function of hydrocolloids as emulsifiers and the factors which determine the stabilization and long-term stability of the emulsions. · The customer is now not only demanding convenience but also healthier foods. The functional foods, or nutraceuticals, have now come of age. Sales of such foods have risen exponentially. Obesity, calorific value, fat replacement, glycaemic index and dietary fibre are at the forefront of the medical and political platform. A new chapter has been added to acknowledge this vital new emphasis in using hydrocolloids in foods. Information has also been added about health aspects where relevant to other updated chapters. · There is a complete new chapter on the extraction, structure, analysis, physical chemical properties, technology, applications and health benefits of arabinoxylans. Without question it can prove rewarding to become well aquainted with the hydrocolloids described in this book. The tumultuous growth associated with the revolution already referred to is both confusing and perplexing. The choice of hydrocolloids is larger but fewer and fewer companies are in a position to provide them because, as they become larger, each company tries to provide the widest possible range of hydrocolloids. Due to the rash of recent mergers, a single company can now provide galactomannans, guar and locust bean gum, pectins, alginates, carrageenans, xanthan and gelatin. Added to this, the technological developments are leading to the crossing of traditional boundaries. Carrageenan is challenging the functionality of gelatin. Starch is trying to replicate the behaviour of gum arabic, and so on. Therefore, there is no substitute for studying the hydrocolloids individually and objectively, in order to avoid this over-concentration of expertise and supply. We hope that this handbook in its new and enlarged form will assist in this respect. We welcome any comments or suggestions. We certainly hope that it will assist all levels of reader, from the student to the experienced scientist, to understand this rapidly growing, enjoyable yet challenging subject. Glyn O. Phillips and Peter A. Williams Phillips Hydrocolloids Research Ltd and the Centre for Water Soluble Polymers, Glyndwr University Contributor contact details (* = main contact) Chapter 3 C. A. Edwards* and A. L. Garcia Chapters 1 and 11 Human Nutrition Section Division of Developmental Medicine P. A. Williams University of Glasgow Glyndwr University Yorkhill Hospitals Plas Coch Glasgow G3 8SJ Mold Road UK Wrexham LL11 2AW E-mail: UK [email protected] E-mail: [email protected] G. O. Phillips Phillips Hydrocolloids Research Ltd Chapter 4 45 Old Bond Street R. ArmiseÂn* London W15 4AQ Hispanagar S. A. R & D Director E-mail: [email protected] (Retired) Independent Chemistry Consultant Chapter 2 Calle Sierra Ovejero 8 Pozuelo de AlarcoÂn E. Dickinson 28224 Madrid Procter Department of Food Science Spain University of Leeds E-mail: armisen.consulting@ Leeds LS2 9JT armisen.e.telefonica.net UK E-mail: [email protected] xvi Contributors F. Galatas Chapter 7 Hispanagar S.A. Alan Imeson Calle Pedro de Valdivia 34 FMC Biopolymer 28006 Madrid 12 Langley Close Spain Epsom Surrey KT18 6HG UK Chapter 5 E-mail: [email protected] P. Taggart National Starch Food Innovation Chapters 8 and 9 Prestbury Court Greencourts Business Park Graham Sworn 333 Styal Road Danisco France SAS Manchester M22 5LW 20 rue Brunel UK 75017 Paris E-mail: [email protected] France E-mail: [email protected] J.R. Mitchell* Division of Food Sciences Sutton Bonnington Campus Chapter 10 University of Nottingham W. Wielinga Loughborough LE12 5RD Hinterdorfstrasse 41 UK 8274-TaÈgerwilen E-mail: Switzerland [email protected] E-mail: [email protected] Chapter 6 Chapter 12 I. J. Haug* and K. I. Draget Norwegian University of Science and Hans-Ulrich Endreû* Technology (NTNU) Herbstreith & Fox KG Pektin-Fabrik N-7491 Trondheim NeuenbuÈrg Norway 75305 NeuenbuÈrg E-mail: [email protected] Germany [email protected] E-mail: h.u.endress@herbstreith- fox.de Steen Hoejgaard Christensen CP Kelco ApS