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How to Manufacture Gums and Stabilizers - Food Industry Ingredients (Hydrocolloids)

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Information about How to Manufacture Gums and Stabilizers - Food Industry Ingredients...

Published on June 27, 2016

Author: ei1234

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1. How to Manufacture Gums and Stabilizers - Food Industry Ingredients (Hydrocolloids)

2. www.entrepreneurindia.co Introduction Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality.

3. www.entrepreneurindia.co India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving.

4. www.entrepreneurindia.co The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates,

5. www.entrepreneurindia.co alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin,

6. www.entrepreneurindia.co seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc.

7. www.entrepreneurindia.co This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc.

8. www.entrepreneurindia.co Table of Contents 1. FUNCTIONS OF GUM Convenience Foods Instant Coffee Frozen Foods Freeze-Dried Foods Gum Constituents Effect on Processing Pertinent Processing Parameters Function in Food Applications Viscosity

9. www.entrepreneurindia.co Definition and Meaning Factors Effecting Hydrophilic Viscosities Typical Food Applications Gelation Mechanism of Gel Formation Types of Gel Linkage Gel Textures Effect of Sugar on Gels Rheological Behavior Gel-Enhancing Effect of Other Gums Emulsification and Stabilization

10. www.entrepreneurindia.co Types of Emulsions Preparation of Emulsions Applications of Hydrocolloids Breaking of Emulsions Suspensions and Dispersions Description Yield Value Gums in Food Suspensions Foams Description Requirements for Stability Food Applications

11. www.entrepreneurindia.co Measurement of Foam Stability Crystallization Control Description Types of Crystal Bonding Effect of Hydrocolloids Flavor Fixation Description Historical Background Basic Principles Function of Gums Important Parameters Advantages of Gum Arabic

12. www.entrepreneurindia.co Limitations of Spray-Dried Flavors Slab Fixation Microencapsulation (Coacervation) Alginate Film Encapsulation Protective Films Description Applications Synergistic Effect Syneresis Inhibition Selection and Application of Hydrocolloids

13. www.entrepreneurindia.co 2. RHEOLOGY AND CHARACTERS OF GUMS Background Definitions Viscosity Newtonian Flow Non-Newtonian Systems Bingham Plastic Pseudoplastic (Shear-Thinning) Dilatancy (Shear-Thickening) Thixotropic Flow Rheopexy

14. www.entrepreneurindia.co Rheology in Foods Flow Curve Data Rheological Measurement of Liquids Capillary Viscometers Rotational Viscometers Brookfield Synchro-Lectric Viscometer Corn Industries Viscometer Brabender Visco-Amylograph Validity of Measurements Rheological Measurements of Solids Parameters of Solids

15. www.entrepreneurindia.co Food Gel Systems Types of Gel Measurements Bloom Gelometer Exchange Ridgelimeter Gel Characterization Apparatus (GCA) Description Advantages Interpretation of Measurements Typical Gel Measurements Texturometer

16. www.entrepreneurindia.co 3. NATURAL PRODUCT EXUDATES Origin of Gums Physical Properties Gum Arabic Standards Structure Properties Confectionery Bakery Products Dairy Products Beverages Flavor Fixation

17. Miscellaneous Gum Ghatti Structure and Properties Applications Gum Karaya Structure Properties Ice Cream, Ices and Sherbets Meat Products Baked Goods Dairy Products Miscellaneous www.entrepreneurindia.co

18. Gum Tragacanth Structure Properties Salad Dressings and Sauces Ice Cream, Ices and Sherbets Bakery Products Confectionery Miscellaneous 4. PLANT SEED GUMS Locust Bean Gum Historical Background www.entrepreneurindia.co

19. Botany Source Structure Properties Applications Guar Gum Historical Background Source Structure Properties Applications Psyllium Seed Gum www.entrepreneurindia.co

20. Source Structure Properties Applications Quince Seed Gum Source Structure Properties Applications 5. PECTINS Nomenclature www.entrepreneurindia.co

21. Function In Plants Structure Properties Viscosity Low Methoxyl Pectins Gel Formation Theoretical Discussion Sugar Setting Time Gel Strength Gelation Of Low Methoxyl Pectin Manufacture Of Pectin www.entrepreneurindia.co

22. Process Standardization Manufacture of Low Methoxyl Pectins Uses of Pectin Jams, Jellies and Preserves Critical Parameters Canned Fruits and Fruit Juices Confectionery Products Dairy Products Miscellaneous Uses of Low Methoxyl Pectins Dessert and Pudding Mixes www.entrepreneurindia.co

23. Canned Fruit Sauce Gels Canned Tomato Aspic Frozen Foods Soda Fountain Fruit Toppings Variegated Ice Cream Fruit Pie Fillings Beverages Edible Protective Coatings 6. LARCH GUM Structure Properties www.entrepreneurindia.co

24. Viscosity Surfactant Properties Refractive Index and Specific Gravity Adhesive and Binding Properties Shelf-Life Stability Food Additive Status Food Applications 7. SEAWEED EXTRACTS Botany Historical Background Structure www.entrepreneurindia.co

25. Agar Historical Background Collection of Agar Weed Processing Structure Properties Applications Carrageenan Background Production Structure Properties www.entrepreneurindia.co

26. Furcellaran Background Structure Properties Applications Alginates Background Sources Processing Structure Properties Applications www.entrepreneurindia.co

27. 8. MICROBIAL GUMS Dextran Background Production Structure Properties Applications Polysaccharide B-1459 (Xanthan Gum) Background Preparation Structure Properties www.entrepreneurindia.co

28. Toxicity Food Applications Polysaccharide B-1973 Structure Preparation Properties Deacetylated Polymer Phosphomannan Y-2448 Preparation Structure Properties Rheological Behavior www.entrepreneurindia.co

29. Applications Polysaccharide Y-1401 Structure Preparation Properties Rheological Behavior 9. GELATIN Background Collagen Transformation of Collagen to Gelatin Manufacture of Gelatin www.entrepreneurindia.co

30. Sources Processing Final Products Chemical Composition Amino Acids Ash Metal Content Sulfur Dioxide Content Organic Additives Physical Properties Solubility Viscosity www.entrepreneurindia.co

31. Color Turbidity Gel Strength (Bloom) Protective Colloid Action Emulsion Stabilizer Preservation Gelling Properties and Mechanism Gel Structure Hypotheses Gelation of Gelatin Phenomena Related to Gelling Mechanism Applications Gelatin Desserts www.entrepreneurindia.co

32. Confections Ice Cream Stabilizers Dairy Products Meat Products Bakery Goods Food Coatings Flavor Fixation Miscellaneous 10. CELLULOSE GUMS Cellulose Derivatives Microcrystalline Cellulose www.entrepreneurindia.co

33. Properties Food Applications Pharmaceutical and Cosmetic Applications Food and Drug Administration Status Sodium Carboxymethylcellulose (CMC) Background Properties Dairy Food Applications Bakery Applications Salad Dressings, Sauces, and Gravies Confectionery Dietetic Foods www.entrepreneurindia.co

34. Processed Foods Packaged Dry Mixes Food Preservation Applications Miscellaneous Legal Status Methylcellulose and Hydroxypropylmethyl-cellulose Preparation Properties Bakery Product Applications Dietetic Foods Dehydrated Foods Frozen Foods www.entrepreneurindia.co

35. Salad Dressings Breading Batters Edible Film Applications Legal Status Hydroxypropylcellulose (Klucel) Properties Food Applications Food and Drug Administration Status Methylethylcellulose Properties Applications Food and Drug Administration Status www.entrepreneurindia.co

36. Other Cellulose Derivatives Hydroxyethylcellulose (HEC) Ethylcellulose (EC) Ethylhydroxyethylcellulose (EHEC) Carboxymethylhydroxyethylcellulose (CMHEC) 11. SYNTHETIC HYDROCOLLOIDS Polyvinylpyrrolidone (PVP) Background Properties Food Applications Carboxyvinyl Polymers (Carbopol) www.entrepreneurindia.co

37. Background Properties Applications Methyl Vinyl Ether/Maleic Anhydride Polymers (Gantrez AN) Background Properties Applications Ethylene Oxide Polymers (Polyox) Background Preparation Properties Applications www.entrepreneurindia.co

38. 12. ANALYSIS OF HYDROCOLLOIDS Examination of Industrial Gums Commercial Gums Water Solubility Properties Alcohol Precipitability Characteristics Microscopic Identification Flocculation Values Gums in Food Products General Isolation of Gums from Foods Identification of Gums in Specific Foods Group Analysis and Identification Schemes www.entrepreneurindia.co

39. Group Identification Methods Qualitative Group Analysis Analysis by Quaternary Ammonium Salt Reactions Cetavlon Group Identification Scheme Classification by Cobalt Complex Precipitation Additional Analytical Methods Infrared Spectroscopy Paper Chromatography Electrophoresis X-Ray Diffraction Differential Thermal Analysis (DTA) Reagents for Gum Identification www.entrepreneurindia.co

40. www.entrepreneurindia.co Niir Project Consultancy Services (NPCS) can provide Process Technology Book on Gums and Stabilizers for Food Industry See more http://goo.gl/CxoXAz http://goo.gl/3oMw6e http://goo.gl/xBD6ma

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58. Niir Project Consultancy Services 106-E, Kamla Nagar, New Delhi-110007, India. Email: [email protected] , [email protected] Tel: +91-11-23843955, 23845654, 23845886 Mobile: +91-9811043595 Fax: +91-11-23841561 Website : www.niir.org www.entrepreneurindia.co Take a look at NIIR PROJECT CONSULTANCY SERVICES on #StreetView https://goo.gl/VstWkd www.niir.org www.entrepreneurindia.co

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