By Tanja Wuestenberg
Cellulose and its derivatives are available in lots of varieties in nature and is a useful fabric for all demeanour of functions in undefined. This ebook is authored via knowledgeable with a long time of expertise as an software engineer at popular cellulose processing businesses within the meals undefined. all of the traditional and most modern wisdom to be had on cellulose and its derivatives is gifted. the mandatory info are elucidated from a theoretical and sensible perspective, whereas holding the point of interest on foodstuff applications.
This ebook is a necessary resource of knowledge and comprises options and directions of a common nature to help readers within the exploration of attainable functions of cellulose and its derivatives, in addition to supplying nutrition for suggestion for the iteration of latest rules for product improvement. themes comprise 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 recommendation wanted for the profitable improvement, implementation, and dealing with of cellulose-containing products.
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Additional info for Cellulose and cellulose derivatives in the food industry : fundamentals and applications
This feature is utilized in acidiﬁed milk drinks. The most important property of pectin is its ability to gel. 8. Gelation results from diminished electrostatic repulsion and is caused by hydrogen bonding between nondissociated carboxyl groups and secondary alcohol groups together with hydrophobic interactions between methyl ester groups. The degree of methyl esteriﬁcation is fundamental for gelling HM pectin. Increased esteriﬁcation degrees and low pH enhance the ability to gel. For this reason further groupings have been established.
Carrageenan has an additional sulfate ester group at the 2-position on the anhydro-galactose residue and therefore has a higher sulfate ester content of 32%, along with 26% anhydro-galactose. λ-Carrageenan is an alternating chain of galactose units linked in β-(1 ® 4) and α-(1 ® 3) mode. The galactose at the 4-position is mainly present as 2,6-disulfate, and the galactose at the 3-position mainly occurs as 2-sulfate. It contains approximately 37% sulfate ester with little or no 2,3-anhydro-galactose.
Its solutions are opaque to turbid. 5% ash, and a minimum of 75% polysaccharides (galactomannans). 6). The molecule consists of a linear backbone of β-(1 ® 4)-linked mannose units. Single terminal D-galactose units are linked to the main backbone by α-(1 ® 6)-glycosidic bonds to the 4,6-mannose units. Statistically, nearly every second mannose unit is linked to a galactose unit. Enzymatic hydrolysis, though, has shown that the galactose residues are distributed irregularly within the mannose chain.