Aschefl Gel

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Food Gels

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Author : Peter Harris
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Food Gels written by Peter Harris and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.

The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.

Gels Handbook Functions

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Author :
language : en
Publisher:
Release Date : 2001

Gels Handbook Functions written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Colloids categories.

Thickening And Gelling Agents For Food

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Author : Alan P. Imeson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Thickening And Gelling Agents For Food written by Alan P. Imeson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients. In this second edition, the text has been completely revised and updated to reflect the current market trends. New chapters have been included to broaden the scope of materials used by the food technologist. Agar and konjac gum (flour), probably the most traditional gelling and thickening agents, but most widely utilised in the Far East, have been given greater prominence. Microcrystalline cellulose, a relatively new food stabiliser used widely in the USA, has been included. The preparation of traditional products using formulations suited to bulk food processings is described while new areas focus on low fat and low calorie foods where there is an even greater demand for controlling the stability, viscosity, gelation and mouthfeel using a broad range of thickening and gelling agents. Recent legislative changes in the USA and EC impact the use of additives including gellan gum, konjac flour, carrageenan, tara gum and microcrystal line cellulose: some changes have increased the number of additives ap proved for foods, while others allow a broader range of materials to be used in foods. The detailed information on products, properties and applications given in this second edition will enable these highly functional thickening and gelling agents to be used to full advantage.

Knox On Camera Recipes

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Author : Knox Gelatine
language : en
Publisher:
Release Date : 2012-07-01

Knox On Camera Recipes written by Knox Gelatine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-01 with categories.

Knox On Camera Recipes

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Author :
language : en
Publisher:
Release Date : 1960

Knox On Camera Recipes written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Cookery (Gelatin) categories.

Factors Affecting The Texture Of Gels Prepared From Minced American Shad Alosa Sapidissima Flesh

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Author : Michael Aaron Bauman
language : en
Publisher:
Release Date : 1988

Factors Affecting The Texture Of Gels Prepared From Minced American Shad Alosa Sapidissima Flesh written by Michael Aaron Bauman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with American shad categories.

Machine separated flesh from American shad (Alosa sapidissima) was evaluated for preparing heat set gel products. Round fish frozen for 15) to 10 months at -18°C served as raw material for processing investigations. The effectiveness of various additives and processing procedures for improving gel strength and sensory characteristics were determined. Addition of 0.5% polyphosphate to sols enhanced the hardness (P [greater than or equal to] .005), cohesiveness (P [greater than or equal to] .01) and springiness (P [greater than or equal to] .001) of heat set gels. Small amounts (0.5 and 1.0%) of dried egg white also improved hardness, cohesiveness and springiness (P [greater than or equal to] .001). Employing a two stage heat setting regime (40°C for 30 min followed by 90°C for 20 min) strengthened (hardness, cohesiveness and springiness) (P [greater than or equal to] .001) gels over a one stage (90°C for 30 min) heat set. Two stage heating improved gel strength when sol fonnulations contained additives that improved, lowered or exerted no effect on gel strength. Concentrations of dried egg white (1.0, 2.0, 3.0 and 4.0%) and potato starch (1.0, 2.0 and 5.0%) did not improve gel strength. Dried egg white (>1%) did not alter (P> .05) any physical parameters of gel texture. Potato starch (>1%) reduced gel hardness (P [greater than or equal to] .001). More basic pH conditions produced by the addition of 0.1 and 0.2% sodium carbonate to sols did not alter gel hardness or springiness (P .05) and only caused a slight inprovement in cohesiveness (P [greater than or equal to] .001). Ihe cryoprotectants sorbitol, (0.0, 2.0, 4.0, 6.0 and 8.0%) and sucrose (0.0, 2.0, 4.0 and 6.0%), reduced gel strength in a concentration dependent manner. Gel hardness was reduced in a linear manner as fish protein was replaced with sorbitol (r =.976) or sucrose (r =.965) in sols formulated to contain 74 + 1.5% moisture. Cohesiveness was reduced in a similar manner (r = .942) by sorbitol, but not by sucrose. Gel springiness was not altered by additions of sorbitol or sucrose. Incorporation of sucrose into formulations reduced sensory preference for the texture, flavor, appearance and overall desirability of heat set gels. Analysis of covariance of texture preference scores and physical measurements of texture reveal a strong linear correlation with hardness (P =.0004), but not with cohesiveness (P =.6675). Within the range of sucrose levels evaluated, harder gels were preferred. Washing was evaluated for improving the strength and sensory preference for heat set gels containing 0.5% polyphosphate and 0.5% dried egg white. Sols were set by heating for 30 min at 40°C followed by 90°C for 20 min and exposed to wood smoke. Gel hardness and springiness were reduced by washing (P [greater than or equal to] .05), but not cohesiveness (P .05). This was surprising, since the gel strength enhancing effect of washing is well documented. Sensory preference for the flavor, color, texture or overall desirability of heat set gels was not affected (P> .05) by washing. Mean overall desirability scores for gels prepared from unwashed minced flesh of 5.25 and 5.27 for washed minced flesh were only slightly above a neutral preference (5.0 = neither like nor dislike). Round shad yielded 65.06% planks, 41.20% minced flesh and 40.10% refined flesh. A single exchange wash followed by dewatering yielded 23.02% pressed flesh based upon round weight which was reduced to 20.68% by refining. Processing minced flesh into washed and refined flesh recovered 51.37% of total solids. The yield through refining was 97.33 and 89.83% respectively for unwashed and washed flesh. The protein and lipid content of flesh was not altered (P> .05) by washing, but ash content was reduced (P [less than or equal to] .001).