Food Gels
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 resultan
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ELSEVIER APPLIED FOOD SCIENCE SERIES
Microstructural Principles of Food Processing and Engineering J. M. AGUILERA and D. W. STANLEY Biotechnology Applications in Beverage Production C. CANTARELLI and G. LANZARINI (Editors) Food Refrigeration Processes ANDREW C. CLELAND Progress in Sweeteners T. H. GRENBY (Editor) Food Antioxidants B. J. F. HUDSON (Editor) Development and Application of Immunoassay for Food Analysis J. H. R. RITTENBURG (Editor) Forthcoming titles in this series:
Food Irradiation S. THORNE (Editor)
FOOD GELS
Edited by
PETER HARRIS Unilever Research Laboratory. Co/worth House. Sharnbrook. Bedford MK44 lLQ. UK
ELSEVIER APPLIED SCIENCE LONDON and NEW YORK
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© 1990 ELSEVIER SCIENCE PUBLISHERS LTD Softcover reprint of the hardcover 1st edition 1990 British Library Cataloguing in Publication Data Food gels. I. Food. Constituents. Biopolymers I. Harris, Peter
641.1 ISBN 978-94-010-6825-3 Library of Congress Cataloging-in-Publication Data Food gels / edited by Peter Harris. p. cm. - (Elsevier applied food science series) Includes bibliographical references. ISBN 1-85166-441-6 I. Colloids. I. Harris, Peter. II. Series. TP453.C65F664 1990 664'.25--dc20
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PREFACE
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
