Royal Society of Chemistry Gums and Stabilisers for the Food Industry 14: Volume 316 (Special Publications)

Product Description A useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science. From the Back Cover The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. Gums and Stabilisers for the Food Industry 14 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference at the North East Wales Institute in June 2007. The areas covered are: -Hydrocolloids and health -Developments in characterisation -Hydration and rheological properties of hydrocolloids -Interactions in mixed hydrocolloid systems -Hydrocolloid emulsifiers -Sensory - texture relationships -Innovative applications This book will be a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science. About the Author Professor of Polymer and Colloid Chemistry and Director of the Centre for Water Soluble Polymers at the North East Wales Institute. Has published over 170 scientific papers and edited over 30 books. He is Editor-in-Chief of the international journal Food Hydrocolloids. His research is in the area of physicochemical characterisation, solution properties and interfacial behaviour of both natural and synthetic polymers. Recent work has been involved with the determination of molecular mass distribution using flow field flow fractionation coupled to light scattering, rheological behaviour of polymer solutions and gels, associative and segregative interaction of polysaccharides, development of polysaccharide-protein complexes as novel emulsifiers. Professor Glyn O. Phillips is Chairman of Research Transfer Ltd and Phillips Hydrocolloids Research Ltd. and a Consultant to numerous industrial companies and research institutes. He was Technical Adviser to the International Atomic Energy Agency. Formerly Executive Principal of the North East Wales Institute of Higher Education (NEWI), he was Professor of Chemistry at the University of Salford and is Visiting Professor at NEWI where the "Glyn O. Phillips Hydrocolloids Research Centre" is located. He is Chairman of The Cellucon Trust, the Gum and Stabilisers Conference Organising Committee and is editor of the journals: Food Hydrocolloids, Advances in Tissue Banking and the International Journal of Cell and Tissue Banking. Excerpt. © Reprinted by permission. All rights reserved. Gums and Stabilisers for the Food Industry 14 By Peter A. Williams, Glyn O. Phillips The Royal Society of Chemistry Copyright © 2008 The Royal Society of Chemistry All rights reserved. ISBN: 978-0-85404-461-0 Contents The Food Hydrocolloids Trust Medal Lecture, Giving nature a helping hand G.O. Phillips, NEWI, Wrexham, UK, 3, 1. Novel Hydrocolloid Functionality, 2. Sensory-Texture Relationships, 3. Hydrocolloid Emulsifiers, 4. Hydrocolloids and health, 5. Interactions in mixed hydrocolloid systems, 6. Innovative Applications, 7. Developments in Characterisation, Subject Index, 578, CHAPTER 1 GIVING NATURE A HELPING HAND Glyn O. Phillips Glyn O. Phillips Hydrocolloids Research Centre The North East Wales Institute, Plas Coch, Mold Road, Wrexham, LL1 1 2AW, Wales 1. INTRODUCTION There is a considerable appeal for the general public in the concept of "natural" foods. The food producer, therefore, in the current health conscious climate makes every effort to equate "natural" with fitness and good living to promote a "green" image without those nasty chemicals. Into this category come the indigestible plant polysaccharides, which were included by Trowell in the definition of dietary fibre. Previously the term had been used to describe the remnants of plant components that are resistant to hydrolysis by human alimentary enzymes. The impending Codex definition of dietary fibre refers to edib