Functionalizing Carbohydrates for Food Applications

January 2014

Product Details

  • How to modify and produce customized carbohydrates for foods
  • Applications to flavor and nutrient delivery, texturizing and food quality improvement
  • Details on designing and manufacturing carbohydrate delivery systems

This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested.

Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

From the Editor's Preface

"It is the goal of this book to provide fundamental and practical information on texturizing systems in foods and delivery matrices for flavors and bioactives. Both substances are very important—the first for food product desirability, quality and acceptability and the second for health and wellness, which have become the focus of consumers for the past 10 years."

About the Editor

Dr. Milda E. Embuscado is currently a Principal Scientist at the Materials and Process Technology group, McCormick and Company, Hunt Valley, MD. Her areas of research include ingredient characterization and functionality, new product innovation, process improvement and flavor/bioactive microencapsulation including optimization of formulations and processes through the employment of design of experiment and response surface methodology to optimize ingredient functionality in food systems such as food emulsion and flavor/bioactive encapsulated products. She is also working on bioactives and antioxidants from spices and herbs and the effects of processing and cooking on these bioactive components. She obtained her Ph.D. from Purdue University and has authored numerous refereed scientific articles and book chapters. Dr. Embuscado was the chairman of the IFT Carbohydrate Division (2006-2007), current chairman of the IFT Nutraceuticals and Functional Foods Division, member of the IFT Product Development and Ingredient Innovation Subpanel and member of both the IFT Carbohydrate and Food Chemistry Division Leader Work Groups. She is a Certified Food Scientist (April 1, 2013) awarded by the International Food Science Certification Commission and a member of the inaugural class.

 Table of Contents:

List of Contributors

CHAPTER 1. Essentials of Carbohydrate Chemistry
James BeMiller, Purdue University
1.1. Overview
1.2. Nature of Carbohydrates
1.3 Monosaccharides
1.4 Carbohydrates Containing Glycosidic Linkages
1.5 Reactions of Carbonyl Groups
1.6 Modification of Hydrozyl Groups
1.7 Modification of Carboxyl Groups
1.8 Depolymerizations of Polysaccharides
1.9 Polymerization
1.10 Physical Modifications
1.11 References

CHAPTER 2. Starches as Food Texturizing Systems
Yadunandan L. Dar, Ingredion Inc.
2.1 Introduction
2.2 Sources
2.3 Structure and Properties
2.4 Retrogradation
2.5 Manufacturing
2.6 Functional Properties Important to Foods
2.7 Applications
2.8 References

CHAPTER 3. Gum Polysaccharides as Texturizing Systems
Marceliano B. Nieto, TIC Gums, Inc.
3.1 Introduction
3.2 Texturizing Functions of Gum Polysaccharides
3.3 Gum Structures, Rheology and Textural Attributes
3.4 Texturizing Applications for Gum Polysaccharides
3.5 Future Trends
3.6 References

CHAPTER 4. Carbohydrates as Flavor Delivery Systems
Gary A. Reineccius, University of Minnesota
4.1. Introduction
4.2 Parameters Affecting Flavor Delivery
4.3 Carbohydrates Used in Flavor Delivery
4.4 Summary
4.5 References

CHAPTER 5. Carbohydrates as Bioactive Delivery Systems
Milda E. Embuscado, McCormick & Co., Inc.
5.1. Introduction
5.2 Preservation, Protection and Delivery of Bioactives
5.3 Bioactive Delivery Systems for Health and Wellness and for Food Preservation
5.4 Carbohydrates as Bioactive Delivery Systems
5.5 References

CHAPTER 6. Processing Methods in the Manufacture of Flavor and Bioactive Delivery Systems
Milda E. Embuscado, McCormick & Co., Inc.
6.1. Introduction
6.2 Liquid Delivery Systems for Flavors and Bioactives
6.3 Solid Delivery Systems for Flavors and Bioactives
6.4 References

CHAPTER 7. Analytical Methods for Carbohydrate Texturizing and Delivery Systems
Milda E. Embuscado, McCormick & Co., Inc
7.1. Introduction
7.2. Chemical Characterization of Carbohydrates
7.3. Emulsion Characterization and Stability Determination
7.4. Understanding the Basis of Emulsion Stability
7.5. Powder Properties of Encapsulated Flavor and Bioactives
7.6. References


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