Cover -- Title Page -- Copyright Page -- Preface -- The Editor -- Contributors -- Dedication -- Table of Contents -- Part I: Comparative Properties of Hydrocolloids -- Chapter 1: Background and Classification -- I. Background and Terminology -- II. Functional Properties -- III. Structure and Functionality -- A. Hydration and Solubilization -- B. Types of Structures -- 1. Linear Polysaccharides -- 2. Branched Polysaccharides -- IV. Origins of Hydrocolloids -- A. Exudates -- B. Extracts -- C. Flours -- D. Fermentation or Biosynthesis -- E. Chemical Modification -- F. Chemical Synthesis -- V. Consumption and Availability -- VI. Food Additive Regulations -- References -- Chapter 2: Structure and Conformation of Hydrocolloids -- I. Introduction -- II. Nomenclature of Monosaccharides -- A. Sugars -- B. Polysaccharides -- III. Classification of Polysaccharides -- A. Homopolysaccharides -- B. Heteropolysaccharides -- IV. Polysaccharide Structure -- A. Structural Features of Polysaccharides -- 1. Importance of Structure -- 2. Structural Aspects of Simple Sugars -- 3. Structural Randomness -- 4. Branching -- B. Reserve Polysaccharides -- C. Cell-wall Polysaccharides -- D. Other Commercially Important Polysaccharides -- V. Bonding of Carbohydrates -- A. Hydrogen Bonds -- B. Ionic Bonds -- C. Van Der Waals Bonds -- VI. Nonenzymic Browning -- A. Maillard Reaction -- B. Reactions Involving Monosaccharides -- C. Reactions Involving Polysaccharides -- D. Reaction with Vegetables Containing Polysaccharide -- VII. Water Activity, Bound Water, and Associated Water -- Acknowledgment -- References -- Chapter 3: Functional Properties -- I. Introduction -- II. Rheology -- III. Viscosity -- A. Newtonian System -- B. Non-Newtonian Systems -- 1. Bingham Plastic -- 2. Pseudoplastic (Shear Thinning) -- 3. Dilatancy (Shear Thickening) -- 4. Thixotropic Flow -- 5. Rheopexy.

C. Parameters Affecting Rheological Flow -- 1. Viscosity and Concentration -- 2. Temperature -- 3. Molecular Weight -- 4. Shear Rate -- D. Rheology and Mouth-feel -- E. Measurement of Viscosity -- 1. Types of Viscometers -- 2. Brookfield Synchro-Lectric Viscometer -- 3. Haake Rotovisco Torque Viscometer -- 4. Brabender Rheotron -- IV. Gelation -- A. Definition -- B. Protein Gelation (Gelatin) -- C. Thermal Gelation (Carbohydrates) -- D. Chemical Gelation -- E. Other Gelling Systems -- F. Gel Measurements -- V. Dietary Fiber -- A. Definition -- B. Hypocholesterolemia -- C. Diabetes -- D. Cellulose Fiber -- VI. Emulsion Stabilization -- A. Description -- B. Types of Emulsions -- C. Emulsions in Foods -- D. Properties of Emulsion -- E. Breaking Emulsions -- VII. Foams -- A. Definition -- B. Preparation -- C. Foams in Foods -- D. Measurement of Foam Properties -- VIII. Suspensions and Dispersions -- IX. Film Formation and Encapsulation -- A. Protective Films -- B. Encapsulation -- 1. Microencapsulation -- 2. Coacervation -- 3. Basic Commercial Process -- 4. Advantages of Microencapsulation -- C. Soluble Packaging -- X. Crystallization Inhibition -- XI. Selection of Appropriate Hydrocolloids -- References -- Chapter 4: Gums and Nutrition -- I. Introduction -- II. Caloric Availability -- A. Methods of Study -- 1. Balance -- 2. Digestibility -- 3. Absorption -- B. Microbial Degradation -- 1. Digestion -- 2. Absorption -- C. Utilization of Food Hydrocolloids -- 1. Pectin -- 2. Guar Gum -- 3. Gum Arabic -- 4. Gum Karaya -- 5. Locust Bean Gum (Galactomannan) -- 6. Agar -- 7. Algin -- 8. Carrageenan -- 9. Arabinogalacton (Larch) -- 10. Dextran -- 11. Xanthan -- 12. Cellulose Derivates -- 13. Modified Starches -- 14. Psyllium -- 15. Starches -- 16. Comment -- III. Nutrient Utilization Interactions -- A. Protein and Nitrogen -- B. Fat -- C. Micronutrients.

1. Minerals -- 2. Vitamins -- 3. Comment -- IV. Health Aspects -- A. Gastrointestinal Motility -- 1. Laxative and Antidiarrheal Activity -- 2. Diverticular Disease -- B. Diabetes, Insulin and Glucose Metabolism -- C. Cardiovascular Disease (CVD), Cholesterol and Bile Acid Metabolism -- D. Antitoxic Properties -- Acknowledgement -- References -- Part II: Fermentation (Biosynthetic) Gums -- Introduction -- Chapter 5: Xanthan -- I. Introduction -- II. Description -- III. Regulatory Status -- IV. Manufacture -- V. Structure -- VI. Properties -- A. Viscosity and Rheological Properties -- B. Effect of Electrolytes -- C. Influence of Temperature -- D. pH Stability -- E. Effect of Enzymes and Oxidants -- F. Effect of Salts -- G. Effect of Solvents -- VII. Relation of Properties to Structure -- VIII. Interaction with Galactomannans -- IX. Applications -- A. Bakery Fillings and Icings -- B. Beverages -- C. Confectionery -- D. Dairy Products -- E. Dairy Substitutes -- F. Farinaceous Foods -- G. Dressings -- H. Other Food Products -- I. Pet Foods and Animal Feeds -- References -- Chapter 6: Curdlan -- I. Background -- II. Regulatory Status -- III. Structure -- IV. Properties -- V. Food Applications -- References -- Chapter 7: Dextran -- I. Introduction -- II. Commercialization -- III. Regulatory Status -- IV. Manufacture -- V. Structure -- VI. Properties -- VII. Applications -- A. Foods -- B. Pharmaceuticals -- References -- Chapter 8: Potentially Important Fermentation Gums -- I. Introduction -- A. Scope of Chapter -- B. General Background -- C. Factors Increasing the Usage of Microbial Gums -- D. Production of Microbial Gums -- II. Baker's/Brewer's Yeast Glycan -- A. Background and Origin -- B. Description -- C. Preparation and Manufacture -- D. Composition and Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications.

III. Scleroglucan -- A. Background and Origin -- B. Description -- C. Preparation and Manufacture -- D. Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- IV. Pullulan -- A. Background -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- V. Elsinan -- A. Background and Origin -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- VI. Microbial Alginate -- A. Background -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- VII. Zanflo® -- A. Background -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- VIII. PS-7: Beijerinckia Indica (Azotobacter Indicum) Polysaccharide -- A. Background -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- IX. PS-60: Pseudomonas elodea Polysaccharide -- A. Background -- B. Description -- C. Preparation -- D. Composition / Structure -- E. Properties -- F. Toxicology, Feeding, and Nutrition Data -- G. Applications -- References -- Index.