Industrial Technical

Download Cellulose and Cellulose Derivatives by Tanja Wuestenberg PDF

By Tanja Wuestenberg

Authored through a professional with a long time of expertise as an software engineer at popular cellulose processing businesses within the nutrition undefined, this e-book offers the entire traditional and most up-to-date wisdom on hand on cellulose and its derivatives. all through, the mandatory information are elucidated from a theoretical and useful perspective, whereas maintaining the point of interest on meals functions.
The publication offers a vital resource of informations together with options and directions of a basic nature to aid readers within the exploration of attainable functions of cellulose and its derivatives and the iteration of recent rules for product improvement. themes contain gelling and rheological houses, synergistic results with different hydrocolloids, in addition to dietary and criminal aspects.
The ensuing compilation covers all of the info and suggestion wanted for the profitable improvement, implementation, and dealing with of cellulose-containing products.

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Extra resources for Cellulose and Cellulose Derivatives

Example text

Guar pods are 3–12 cm long and contain 5–12 seeds. Depending on weather conditions, the annual guar crop fluctuates, but in average 500 000 MT of guar seeds are available. Approximately 55 000 MT per year is used as food-grade guar gum [2]. The endosperm (32–36%) is separated from the other components of the seed (20–22% hull, 43–47% germ) by milling procedures [1]. Guar gum is a yellow to light grey powder with a slight smell and taste of beans. Its solutions are opaque to turbid. 5% ash, and a minimum of 75% polysaccharides (galactomannans).

G. acetylated oxidized starch). A modification can be made on the native starch granule or after gelatinization. For starches, the functional properties change already when only a few new groups are incorporated into the molecule. The aim of modification is an increased tolerance and stability of the starch against the effects of temperature (heat/cold), shear forces, and changes in pH (acid addition). For regulatory reasons, the declaration is significantly different between chemically and physically modified products.

Furcellaran forms very good gels with milk and is added to neutral dairy desserts and beverages such as pudding and cocoa drinks. It is also very suitable for cake icings, fruit preparations, jams, and marmalades because the gel is quickly formed in the presence of sugar and is highly stabile in acidic systems. In jams, furcellaran has an advantage over pectin due to being able to form stable gels at sugar concentrations below 50–60%. 5%, depending on sugar content and desired gel strength. To prevent hydrolysis during heating in low pH systems, furcellaran is added as aqueous solution (2–5%) as final step to the hot and ready cooked fruit–sugar mixture.

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