Gums and stabilisers for the food industry. 18 : Hydrocolloid functionality for affordable and sustainable global food solutions

366 Pages·2016·11.75 MB·English

by  Phillips

Gums and Stabilisers for the Food Industry 18
Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions
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Gums and Stabilisers for the Food
Industry 18
Hydrocolloid Functionality for Affordable and
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The proceedings of the 18th Gums and Stabilisers for the Food Industry
Conference held on 23–26 June 2015 at the Glyndwr University, Wales, UK.

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c.or A catalogue record for this book is available from the British Library
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terms of the UK Copyright, Designs and Patents Act, 1988 and the
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The RSC is not responsible for individual opinions expressed in this work.

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PREFACE

It is now approaching 40 years since the first Gums and Stabilisers Conference
was held in July 1981. Robert Harrison of Dari Tech Atlanta, the President,
5 opening the first meeting, said that “one pound of stabiliser is more important for
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8 cooking than the application of functional science.
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62 How has the subject changed since then? A scrutiny of the Proceedings over
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78 the subsequent years illustrates how food hydrocolloid science has grown in
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8 complexity, understanding, and while introducing new hydrocolloids slowly, is
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9/ still relying on the main stabilisers of 40 years ago. Xanthan is good example
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0 and it is unlikely that the necessary resources will be provided in the current
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10. financial industrial climate to produce fundamentally new emulsifiers and texture
oi: controllers.
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c.or science?) that underpins the industrial products of today. In the absence of
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s.r fundamentally new ingredients more resourcefulness is required to achieve
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u improved product fabrication. And the search for new products continues, but
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h (cid:120) CHEMICAL AND PHYSICOCHEMICAL CHARACTERISATION
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Mar (cid:120) EMULSIONS, FOAMS AND FILMS
9 (cid:120) ENCAPSULATION AND CONTROLLED RELEASE
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on (cid:120) HEALTH ASPECTS
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e (cid:120) PRODUCT FORMULATION
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(cid:120) ANALYSIS, STRUCTURE AND PROPERTIES
(cid:120) GELATION AND RHEOLOGICAL PROPERTIES
(cid:120) EMULSION STABILISATION
(cid:120) CURRENT DEVELOPMENTS

There is a familiarity in the language but the present volume illustrates the
greater material and technological diversity associated with current research.
We now have microstructure and nanostructure processing and the search for
new materials such as pectins from pumpkin and collagen from quail feet.
But further exploiting the blends of iota and kappa carrageenan continues.
The search for new emulsification materials and technologies is extended to
using ultrasonics, okra pectin, hydrophobically modified inulins and barley-hull
hemicelluloses.
But the use of citrus pectins in oil in water emulsions continues.
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vi Preface
Controlled release systems have certainly moved on and now have
applications to reduce toxic influences and protection against oxidation.
However, it is in the health applications area that the contrast is most marked.
The benefits of dietary fibre, the lowering of blood glucose, controlling
immunomodulatory activity, engineering digestion are new interesting areas.
5 But the further exploitation of gum arabic continues.
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8 cellulose ethers, protein based aggregates and casein micro-particles.
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62 But the search for stability continues.
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78 Continuing too was the great friendly interaction which is a feature of these
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8 meetings. The Ruthin Castle Banquet, the Rhos Male Voice Choir concert and
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9/ chats around the bar made for a happy occasion which by popular acclaim will
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0 be repeated and perhaps in another European location.
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10. Mention should be made also of the award of the Food Hydrocolloids Trust
oi: Medal to our colleague Claus Rolin. His inspirational presentation showed the
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c.or Thanks also to those members of the Organising Committee who worked
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u must be given to Professor Peter A. Williams who holds all arrangements
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htt Thank you all for coming and do keep in touch.
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01 Glyn O. Phillips
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The Gums and Stabilisers for the Food
Industry Conferences

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00 The series of international conferences on 'Gums and Stabilisers for the Food
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0-F Industry' was initiated at the North East Wales Institute, Wrexham, in 1981
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8 and has been held biennially since then. It is organised under the auspices of
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6 the Food Hydrocolloids Trust and the proceedings of each of these
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17 conferences have been published and details are provided below.
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3 Prog. Fd. Nutr. Sci., “Gums and Stabilisers for the Food Industry” (eds. G. O.
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0. Phillips, D.J. Wedlock and P. A. Williams). Pergamon Press Ltd, Oxford, Vol 6
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oi: (1982).
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or “Gums and Stabilisers for the Food Industry 2” (eds., G. O. Phillips, D. J.
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s.rs Wedlock and P. A. Williams), Pergamon Press Ltd., Oxford (1984).
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p:// “Gums and Stabilisers for the Food Industry 3” (eds., G. O. Phillips, D. J.
htt Wedlock and P.A. Williams), Elsevier Applied Science Publishers (1986).
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16 “Gums and Stabilisers for the Food Industry 4” (eds., G. O. Phillips, D. J.
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h 2 Wedlock and P. A. Williams), IRL Press (1988).
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“Gums and Stabilisers for the Food Industry 5” (G. O. Phillips, D. J. Wedlock
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n 2 and P. A. Williams), Oxford University Press Ltd. (1990).
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ubli Williams and D.J. Wedlock), Oxford University Press Ltd (1992).
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“Gums and Stabilisers for the Food Industry 7” (eds G.O. Phillips. P.A.
Williams and D.J. Wedlock), Oxford University Press (1994).
“Gums and Stabilisers for the Food Industry 8” (eds G.O. Phillips, P.A.
Williams, and D.J. Wedlock), Oxford University Press (1996).
“Gums and Stabilisers for the Food Industry 9” (eds. P.A. Williams and G.O.
Phillips), Royal Society of Chemistry, Cambridge UK (1998).
“Gums and Stabilisers for the Food Industry 10” (eds P.A. Williams and G.O.
Phillips), Royal Society of Chemistry, Cambridge UK (2000).
“Gums and Stabilisers for the Food Industry 11” (eds P.A. Williams, P. A. and
G.O. Phillips), Royal Society of Chemistry, Cambridge UK (2002).
“Gums and Stabilisers for the Food Industry 12” (eds P.A. Williams and G.O.
Phillips), Royal Society of Chemistry, Cambridge UK (2004).
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viii The Gums and Stabilisers for the Food Industry Conferences
“Gums and Stabilisers for the Food Industry 13” (eds P.A. Williams, and G.O.
Phillips), Royal Society of Chemistry, Cambridge UK (2006).
“Gums and Stabilisers for the Food Industry 14” (eds P.A. Williams, and G.O.
Phillips), Royal Society of Chemistry, Cambridge UK (2008).
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0 “Gums and Stabilisers for the Food Industry 15” (eds P.A. Williams, and G.O.
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62 “Gums and Stabilisers for the Food Industry 16” (eds P.A. Williams, and G.O.
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78 Phillips), Royal Society of Chemistry, Cambridge UK (2012)
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9/ "Gums and Stabilisers for the Food Industry 17" (eds P.A. Williams, and G.O.
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10 Phillips) Royal Society of Chemistry, Cambridge, UK (2014)
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Acknowledgements
The Food Hydrocolloids Trust is indebted to members of the conference
organising committee for their efforts in arranging this conference which was
9 held in June 2015 at Glyndwr University, Wrexham, UK
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30- Dr M. Capelle, Nestle, France
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6 Professor E. A. Foegeding, North Carolina State University, USA
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1 Dr T. J. Foster, University of Nottingham, UK
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0. Mr J. Lukanowski, Doehler Group, Germany
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d Professor E. R. Morris, University College Cork, Ireland
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c.or Professor, B.S. Murray, University of Leeds, UK
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bs.r Professor K. Nishinari, Osaka City University
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p:// Professor G.O. Phillips (Chairman), Phillips Hydrocolloids Research Ltd
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n Dr C. Rolin, CP Kelco, Denmark
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29 Dr C Viebke (Treasurer), Kerry Ingredients, The Netherlands
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Sponsors
The Trust is grateful to the following companies for sponsoring the
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62 CP Kelco
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03 Du Pont
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