Polysaccharide Dispersions (eBook)

Front Cover 1
Polysaccharide Dispersions: Chemistry and Technology in Food 4
Copyright Page 5
Contents 6
Preface 12
Symbols and Abbreviations 14
Chapter 1. Origin and Characteristics of Polysaccharides 20
I. Introduction 20
II. Physical–Chemical State 22
III. Phenomenology 38
IV. Property and Function Modifications 39
V. Volume and the Theta Condition 46
VI. Summary 46
Chapter 2. The Polysaccharide– Water Interface 48
I. Introduction 48
II. Properties of Water 50
III. Polysaccharide–Water Interactions 54
IV. Influences on Polysaccharide–Water Interactions 55
V. Polysaccharides as Adsorbents 57
VI. Polysaccharides as Adsorbates 57
VII. Summary 59
Chapter 3. State- and Path-Dependent Properties 60
I. Introduction 60
II. Mass–Volume–Pressure–Temperature Relationships 60
III. Electrostatics and Electrokinetics 61
IV. Thermodynamics 66
V. Kinetics 70
VI. Hydrodynamics 72
VII. Free Volume 73
VIII. Temperature Dependence 73
IX. Rheology 75
X. Variable-Path Processes 78
XI. Stability and Instability 83
XII. Summary 88
Chapter 4. Concentration Regimes and Mathematical Modeling 90
I. Introduction 90
II. Concentration Regimes 90
III. Mathematical Modeling 93
IV. Size 104
V. Summary 119
Chapter 5. Additivity, Complementarity, and Synergism 120
I. Introduction 120
II. Interactions 120
III. Antagonism 132
IV. Summary 132
Chapter 6. Thermal Processing 134
I. Introduction 134
II. Atmospheric and Retort Processing 134
III. Low-Temperature Pyrolysis 137
IV. High-Temperature Pyrolysis 138
V. Maillard, Amadori, and Strecker Degradations 139
VI. Caramels 139
VII. Summary 140
Chapter 7. Isolation, Purification, and Characterization 142
I. Introduction 142
II. Extraction and Purification 142
III. Analysis 144
IV. Molecular Weights and Sizes 149
V. Colorimetry and Spectrophotometry 156
VI. CD and NMR Spectroscopy 159
VII. Thermal Analysis 160
VIII. Thermodynamic Variables 163
IX. Structural Elucidation 163
X. Volume Fraction 165
XI. Hydrophilicity 165
XII. Surface Area 166
XIII. Fiber 166
XIV. Pilot Plant Quality Control 167
XV. Polysaccharide Theta Conditions 170
XVI. Blending 174
XVII. Summary 174
Chapter 8. Classifications 176
I. Introduction 176
II. Chemical Classification 176
III. Summary 198
Chapter 9. Saccharides in Fat Replacement 200
I. Introduction 200
II. Isolation 202
III. Reactivity 203
IV. Uses 203
V. Fat and Fat Replacement 204
VI. Summary 207
Appendices 208
Appendix 1. Unit of Viscosity 208
Appendix 2. The Schulz–Blaschke Equation 208
Appendix 3. The Maxwell Model 209
Appendix 4. Unit of ./G 209
Appendix 5. The Voigt–Kelvin Model 210
Appendix 6. The Mark–Houwink Equation and the Hydrodynamic Volume 210
References 212
Index 242
Food Science and Technology 256