Table Of ContentFOOD GELS
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
ELSEVIER SCIENCE PUBLISHERS LTD
Crown House, Linton Road, Barking, Essex IGll 8JU, England
Sole Distributor in the USA and Canada
ELSEVIER SCIENCE PUBLISHING CO., INC.
655 Avenue of the Americas, New York, NY 10010, USA
WITH 33 TABLES AND 164 ILLUSTRATIONS
e-ISBN-13: 978-94-009-0755-3
001: 10.1007/978-94-009-0755-3
© 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
No responsibility is assumed by the publisher for any injury and/or damage to persons or
property as a matter of products liability, negligence or otherwise, or from any use or
operation of any methods, products, instructions or ideas contained in the material herein.
Special regulations for readers in tite USA
This publication has been registered with the Copyright Clearance Center Inc. (Ccq, Salem,
Massachusetts. Information can be obtained from the CCC about conditions under which
photocopies of parts of this publication may be made in the USA. All other copyright
questions, including photocopying outside the USA, should be referred to the publisher.
All rights reserved. No part of this pUblication may be reproduced, stored in a retrieval system,
or transmitted in any form or by any means, electronic, mechanical, photocopying, recording,
or otherwise, without prior written permission of the publisher.
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.
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.
I have tried to ensure that this book forms a bridge between the academic
treatise on molecular conformation and interactions of the individual
biopolymers, and the technical data sheets which are readily available from
the relevant ingredient suppliers. By doing this, I hope that this book will
prove invaluable not only to the product developer, but also to the
v
vi PREFACE
academic who will gain insight as to how the fundamental understanding of
biopolymers is (and can be) put to practical use.
Throughout this book, the reader is urged to ensure that the chosen
gelling agent is fully in solution; this advice cannot be overstressed. It is
impossible to obtain 100% functionality without first having 100% of the
biopolymer dissolved. To achieve this, it is essential to first disperse the
gelling agent before it is allowed to dissolve.
Finally, I would like to thank my many friends and colleagues for helping
me make this book possible.
PETER HARRIS
CONTENTS
Preface v
List of Contributors IX
1. Agar
TETSUJlRO MA TSUHASHI
2. Alginates 53
WILMA J. SIME
3. Carrageenans 79
NORMAN F. STANLEY
4. Casein 121
P. F. Fox and D. M. MULVIHILL
5. Egg Protein Gels 175
SCOTT A. WOODWARD
6. Gellan Gum 201
G. R. SANDERSON
7. Gelatine 233
F. A. JOHNSTON-BANKS
8. Mixed Polymer Gels 291
EDWIN R. MORRIS
vii
viii CONTENTS
9. Muscle Proteins 361
GRAHAM W. RODGER and PETER WILDING
10. Pectin 401
CLAUS ROLIN and loop DE VRIES
11. Whey Proteins 435
R. C. BOTTOMLEY, M. T. A. EVANS and C. 1. PARKINSON
Index 467
LIST OF CONTRIBUTORS
R. C. BOTTOMLEY
Express Foods Group Ltd. R&D Department. 430 Victoria Road.
South Ruislip. Middlesex HA4 OHF. UK
JooP DE VRIES
Copenhagen Pectin. DK-4623 Lille Skensved. Denmark
M. T. A. EVANS
Express Foods Group Ltd. R&D Department. 430 Victoria Road.
South Ruislip. Middlesex HA4 OHF. UK
P. F. Fox
Department of Dairy and Food Chemistry. University College. Cork.
Republic of Ireland
F. A. JOHNSTON-BANKS
Gelatine Products Limited. Sutton Weaver. Runcorn. Cheshire
WA73EH. UK
D. W. MANNING
Marine Colloids Division. FMC Corporation. BioProducts Department.
Rockland. Maine 04841. USA
TETSUJIRO MAT SUHASHI
Nagano State Laboratory of Food Technology. Kurita. Nagano.
Japan 380. Present address: Tomitake 374-15. Nagano. Japan 381
ix
x LIST OF CONTRIBUTORS
E. R. MORRIS
Department of Food Research and Technology, Cranfield Institute of
Technology, Silsoe College, Silsoe, Bedford MK454DT, UK
D. M. MULVIHILL
Department of Dairy and Food Chemistry, University College, Cork,
Republic of Ireland
C. J. PARKINSON
Express Foods Group Ltd, R&D Department, 430 Victoria Road,
South Ruislip, Middlesex HA4 OHF, UK
GRAHAM R. RODGER
Imperial Chemical Industries pic, Biological Products Business, PO Box
1, Billingham, Cleveland TS23 lLB, UK
CLAUS ROLIN
Copenhagen Pectin, DK-4623 Lille Skensved, Denmark
G. R. SANDERSON
Kelco Division of Merck & Co, Inc, 8225 Aero Drive, San Diego,
California 92123, USA
WILMA J. SIME
Limell'ood, Raund~, Northamptonshire NN9 6NG, UK
NORMAN F. STANLEY
Marine Colloids Division, FMC Corporation, BioProducts Department,
Rock/and, Maine 04841, USA
PETER WILDING
Unilever Research Laboratory, Co/worth House, Sharnbrook, Bedford
MK44lLQ, UK
SCOTT A. WOODWARD
Poultry Science Department,1nstitute of Food and Agricultural Sciences,
University ofF lorida, Gainesville, Florida 32611, USA. Present address:
Sunny Fresh Foods, Egg Products, 206 W Fourth St. Box 428,
Monticello, Minnesota 55362, USA.
