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PREFACE
Volume III of this series of books on food gums and hydrocolloids continues with a
pragmatic coverageofthree important categoriesofgums, i.e., the cellulose gums, the plant
seed gums, and the pectins. The chemical, physical, and functional properties of each of
the important foodgums inthese categories are reviewedand discussedinrelation with their
utility in food product applications.
Iwould like to thank each ofthe contributing authors for their participation and assistance
inthis undertaking, and Ialsowish to expressmygratitude tomy manyfriends and associates
inthe food industry and at General Foods Corporation for their helpful advice, counsel, and
encouragement. I specially want to thank Ms. Elly Cohen for her assistance with literature
references and helpful library assistance and my grateful thanks to Mrs. Lillian Varian and
Ms. Pat Lyon for typing and correcting the sections ofthe manuscript that I wrote.
Martin Glicksman
Valley Cottage, N.Y.
May 15, 1984
THE EDITOR
Martin Glicksman isaPrincipal Scientist inthe Central Research Department ofGeneral
Foods Corporation, Tarrytown, New York. For the past 30 years he has been actively
involved in applied research and in the development of many new food products. Before
joining General Foods he worked for seven years in the pharamaceutical and fine chemical
industry as an organic chemist.
Mr. Glicksman has acquired an international reputation in the field ofhydrocolloid tech-
nology, has published many papers, and holds 22 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 ofNew York and M.S. and M.A.
degrees from New York University. He is a Fellow of the Institute of Food Technologists
and iscurrently a Counselorofthe New York Section oftheI.F.T. which has amembership
ofabout 1100food industrymembers. He isalsoon the Executive Board ofthe Carbohydrate
Division of the national I.F.T. and serves on the editorial boards of the Journal of Food
Science and Carbohydrate Polymers.
DEDICATION
To the memory of my friend,
Dr. (formerly Private) Martin Gold,
Comrade-in-arms at
Fort Benning, Georgia, and the
86th (Black Hawk) Infantry Division
CONTRIBUTORS
Steen H0jgaard Christensen, M.Sc. John D. Keller, M.S.*
Manager, Application Research Manager, Research and Development
Research and Development Food Hydrocolloid Group
A/S K0benhavns Pektinfabrik Hercules, Inc.
Lille Skensved, Denmark Middletown, New York
Martin Glicksman, M.S., M.A.
Principal Scientist
Central Research Department Christopher McIntyre, L.R.S.C.,
General Foods Corp. A.I.F.S.T.
Tarrytown, New York Director, Technical Services
PFW Division
Joseph A. Grover, Ph.D. Hercules, Inc.
Research Associate Food Technology Center
Michigan Applied Science and Middletown, New York
Technology Laboratories
The Dow Chemical Co.
Midland, Michigan
William R. Thomas
Carl T. Herald, Ph.D. Product Marketing Manager
Product Sales Manager Marine Colloids Division
Celanese Water Soluble Polymers FMC Corp.
Louisville, Kentucky Philadelphia, Pennsylvania
* Now with Nestle S. A., New Milford, Connecticut.
FOOD HYDROCOLLOIDS
Volume I
Section I: Comparative Properties of Hydrocolloids
Background and Classification
Structure and Conformation of Hydrocolloids
Functional Properties
Gums and Nutrition
Section II: Fermentation (Biosynthetic) Gums
Introduction
Xanthan
Curdlan
Dextran
Potentially Important Fermentation Gums
Volume II
Section I: Natural Food Exudates
Introduction
Gum Arabic (Gum Acacia)
Gum Ghatti
Gum Karaya (Sterculia Gum)
Gum Tragacanth
Section II: Seaweed Extracts
Introduction
Red Seaweed Extracts (Agar, Carrageenan, Furcellaran)
Brown Seaweed Extracts (Alginates)
Volume III
Section I: Cellulose Gums
Introduction
Microcrystalline Cellulose (MCC or Cellulose Gel)
Sodium Carboxymethylcellulose (CMC)
Hydroxypropylcellulose (HPC)
Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC)
Section II: Plant Seed Gums
Introduction
Locust/Carob Bean Gum
Guar Gum
Tara Gum
Tamarind Seed Gum
Section III: Plant Extracts
Pectins
TABLE OF CONTENTS
I. CELLULOSE GUMS
Introduction.................................................................................................................................3
Martin Glicksman
Chapter 1
Microcrystalline Cellulose (MCC or Cellulose Gel)................................................................9
William R. Thomas
Chapter 2
Sodium Carboxymethylcellulose (CMC).................................................................................43
John D. Keller
Chapter 3
Hydroxypropylcellulose (HPC)...............................................................................................Ill
Christopher McIntyre
Chapter 4
Methylcellulose (MC) and Hydroxypropylmethylcellulose (HPMC).................................121
Joseph A. Grover
II. PLANT SEED GUMS
Introduction...............................................................................................................................157
Martin Glicksman
Chapter 5
Locust/Carob Bean Gum.........................................................................................................161
Carl T. Herald
Chapter 6
Guar Gum...................................................................................................................................171
Carl T. Herald
Chapter 7
Tara Gum...................................................................................................................................185
Martin Glicksman
Chapter 8
Tamarind Seed Gum................................................................................................................191
Martin Glicksman
III. PLANT EXTRACTS
Chapter 9
Pectins.......................................................................................................................................205
Steen Hojgaard Christensen
INDEX 233
Cellulose Gums
