Table Of ContentFood
Hydrocolloids
Volume I
Editor
Martin Glicksman
General Foods Corporation
Tarrytown, New York
Boca Raton London New York
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PREFACE
To the readers of this book the importance of hydrocolloids to the food industry is
self-evident. Most prepared and processed foods depend upon the unique functional
properties of these ingredients in order to produce good quality, organoleptically ac-
ceptable products. So called natural and many unprocessed foods likewise depend
upon naturally occurring hydrocolloid constituents of these foods for their textural
and processing attributes. The growth of the food industry and the increasing techno-
logical basis upon which this growth is based have led to a tremendous expansion in
the field of hydrocolloid technology. Every day new products, new patents, and new
developments utilizing gums become available as does the need for current up-to-date
knowledge in this field. This book is written from the viewpoint of the scientist and
technologist who use these materials and who need a current, comparative, and prag-
matic knowledge of the state-of-the-art in this field. It is my hope that this book will
meet that need.
I’d like to thank each of the contributing authors for their contributions and assis-
tance in this venture and I’d like to thank my many friends in the food industry and
at General Foods Corporation for their advice, assistance, and encouragement. My
special thanks to Ms. Elly Cohen for her generous help and assistance in proofreading
and polishing the chapters written by me and thanks also to Ms. Kathy Kastendieck
and Mrs. Margaret Paino for typing sections of this manuscript.
Martin Glicksman
Valley Cottage, New York
September 28, 1980
THE EDITOR
Martin Glicksman is a Principal Scientist in the Central Research Department of
General Foods Corporation, Tarrytown, New York. For the past 27 years he has been
actively involved in applied research and in the development of many new food prod-
ucts. Before joining General Foods he worked for seven years in the pharmaceutical
and fine chemical industry as an organic chemist.
Mr. Glicksman has acquired an international reputation in the field of hydrocolloid
technology, has published many papers, and holds 19 patents in the field. His best
known publication is the book Gum Technology in the Food Industry, which is a basic
reference book on hydrocolloids in the food processing industry.
Mr. Glicksman holds a B.S. degree from City College of New York and M.S. and
M.A. degrees from New York University. He is a Fellow of the Institute of Food
Technologists and is currently a Counselor of the New York Section of the I.F.T.
which has a membership of about 1100 food industry members. He is also editor of
the newsletter of the Carbohydrate Division of the national I.F.T.
CONTRIBUTORS
Rida A. Ali, Ph.D. Ralph E. Sand
Director of Nutritional Research and Senior Research Chemist
Development Anderson Clayton Foods
Bristol Myers Company Richardson, Texas
International Division
New York, New York
Paul A. Sandford, Ph.D.
Martin Glicksman Research Fellow
Principal Scientist KELCO Division of Merck & Co., Inc
General Foods Corporation San Diego, California
Tarrytown, New York
David J. Pettitt Herbert W. Staub, Ph.D.
Executive Director Principal Scientist
Research and Development Nutrition
KELCO Division of Merck & Co., Inc. General Foods Corporation
San Diego, California Cranbury, New Jersey
Dedicated
to the memory of my parents,
Morris and Leah Glicksman
TABLE OF CONTENTS
I. COMPARATIVE PROPERTIES OF HYDROCOLLOIDS
Chapter 1
Background and Classification.........................................................................................3
M. Glicksman
Chapter 2
Structure and Conformation of Hydrocolloids...............................................................19
R. Sand
Chapter 3
Functional Properties.........................................................................................................47
M. Glicksman
Chapter 4
Gums and Nutrition..........................................................................................................101
R. Ali and H. Staub
II. FERMENTATION (BIOSYNTHETIC) GUMS
Introduction......................................................................................................................125
M. Glicksman
Chapter 5
Xanthan............................................................................................................................127
D. Pettitt
Chapter 6
Curdlan..............................................................................................................................151
M. Glicksman
Chapter 7
Dextran..............................................................................................................................157
M. Glicksman
Chapter 8
Potentially Important Fermentation Gums..................................................................167
P. Sandford
INDEX..............................................................................................................................203
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Comparative Properties
of Hydrocolloids
