Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications (Hardcover)

Preface

GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS
Introduction to the World of Hydrocolloids
Plant Extracts
Seed Flours
Exudates
Bacterial Polysaccharides
Overview Tables for the Most Important Cellulose Derivatives
Commercial Development -
Global Market

RHEOLOGY OF FOOD HYDROCOLLOIDS
Introduction to Rheology, Rheometry, and Visco-Elasticity
Definitions
Basic Data
Different Types of Flow Behaviour
Structures of Polymers with Shear-Thinning Flow Behaviour
Causes of Shear-Thickening of Products
Factors that Influence Rheological Behaviour
Viscosity Measurement of Thickening Hydrocolloid Solutions
Characterization of Gels
Viscosimeters and Rheometers
Relationship between Rheology and Sensory

CELLULOSE
Introduction, History and Development
Raw Materials and Biological Origin
Manufacture of Pulp
Chemical Composition and Structure
Rheology
Stability
Analysis and Rheometry
Synergies with Other Hydrocolloids
Application in Food Products
Options for Derivatization of Cellulose
Nutritional Properties
Legislation

MICROCRYSTALLINE CELLULOSE
General Manufacturing Process
Chemistry
Rheology
Stability
Rheometry
Preparation of MCC Dispersions in Food
Synergies with Other Hydrocolloids
Functions and Properties of MCC
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE
Manufacturing Process of Cellulose Ethers
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

ETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

HYDROXYPROPYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

HYDROXYPROPYLMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

METHYLETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies of Cellulose Gum with Other Hydrocolloids
Functional Properties of Carboxymethylcellulose
Use of Purified CMC in Regulated Applications
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

NANOCELLULOSE
Definition and Summary
Commercial Products
History and Terminology
Manufacturing Process
Chemistry and Rheometry
Rheology
Stability
Synergies with Other Substances
Food Applications
Non-Food Applications
Nutritional Properties and Toxicity
Safety Aspects

Index