Water-Soluble Polymer Applications in Foods

Professor Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He studied chemistry at the University of Tel Aviv, and food engineering and biotechnology at the Technion – Israel Institute of Technology. He has worked as a food engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the mechanical properties of liquids, semisolids, solids, and powders.He is currently in the Biochemistry and Food Science Department of the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, Israel, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids. Prof. Nussinovitch is the sole author of five books, the author or coauthor of numerous papers on hydrocolloids and on the physical properties of foods, and an inventor on many related patent applications.

• Preface viiiAcknowledgements xiAbout the Author xii1 Hydrocolloid Adhesives 11.1 Introduction 11.2 Mechanical testing of adhesive joints 11.3 Hydrocolloids as adhesive materials in foods 41.4 Multi-layered gels and texturized fruits 101.5 Other uses and future prospects 251.6 References 262 Hydrocolloid Coatings 292.1 Introduction 292.2 Edible packaging materials – a general approach 302.3 Uses of hydrocolloid for coating 302.4 Special biopolymer-based coatings 402.5 Special uses and aspects of hydrocolloid films 472.6 Film-application techniques 522.7 Physical methods and relevant parameters before, during and after coating application 532.8 Plasticizers 592.9 Drying of films 592.10 Gloss properties of hydrocolloid films 602.11 References 603 Dry Macro- and Liquid-Core Hydrocolloid Capsules 703.1 Introduction 703.2 Soft gelatin capsules 703.3 Liquid-core capsules 713.4 Liquid-core hydrocolloid oil capsules 743.5 Biotechnological applications of liquid-core capsules 763.6 Special food applications 763.7 Dry hydrocolloid capsules 783.8 References 804 Multi-Layered Hydrocolloid Products 824.1 Introduction 824.2 Deformability modulus and compressive deformabilities of multi-layered gels and texturized fruits 824.3 Other multi-layered edible hydrocolloid products 854.4 Layered cellular solids 864.5 Biotechnological uses of multi-layered gels 884.6 Techniques to evaluate properties of multi-layered products 894.7 References 905 Hydrocolloids in Flavor Encapsulation 935.1 Introduction 935.2 Spray-drying for flavor encapsulation 935.3 Extrusion processes for flavor encapsulation 945.4 Film performance in flavor encapsulation 955.5 Materials for flavor encapsulation 965.6 Flavor oxidation, retention and shelf-life 995.7 Controlled release of active ingredients 1015.8 Food applications 1015.9 Interactions between volatile compounds and hydrocolloids 1085.10 Micro-capsules micro-structure 1085.11 References 1096 Immobilization for Food and Biotechnological Purposes 1146.1 Definition, aims and features of immobilized preparations 1146.2 Immobilization media and techniques 1156.3 Mechanical properties of immobilization matrices 1226.4 Mixed systems for immobilization 1256.5 Food and biotechnological uses of immobilization 1266.6 Factors related to bead manufacturing 1416.7 Bead size, sphericity and pore-size measurements of hydrocolloid beads 1426.8 References 1437 Texturization of Vegetative Materials 1527.1 Introduction 1527.2 Agar and alginate-based texturized fruits 1527.3 Dependence of composite fruit products on pulp properties 1547.4 Combined effect of fruit pulp, sugar and gum on texturized fruit products 1567.5 Alginate texturization of highly acidic fruit pulps and juices 1587.6 Succulent, hydrocolloid-based, texturized fruit products 1597.7 Multi-layered texturized fruits 1637.8 Texturized products for process evaluation 1647.9 Special products related to texturization of vegetative materials 1657.10 Texturized vegetative products based on carrageenan, starch, CMC and konjak mannan 1657.11 Unique uses of texturization 1667.12 References 1698 Hydrocolloid Cellular Solids 1728.1 Introduction 1728.2 General applications of cellular solids 1728.3 Structure of cellular solids 1738.4 Edible cellular solids 1738.5 Compression of cellular solids 1748.6 Models for describing stress-strain behavior 1758.7 Elastic properties of edible cellular materials 1778.8 Layered sponges and compressibility of spongy particulates 1788.9 Brittle foams 1788.10 Hydrocolloid cellular sponges 1798.11 References 1929 Hydrocolloids in the Production of Special Textures 1969.1 Introduction 1969.2 Fabricated foods 1969.3 Japanese desserts and molded products 1989.4 Use of hydrocolloids in spray-dried products 1999.5 Frozen products 2009.6 Stabilization and stable foams 2029.7 Candies 2039.8 Fluid and emulsion gels 2049.9 References 205Abbreviations 207Index 209

"Overall, this monograph provides an extremely well-referenced review of many of the less well-known application of hydrocolloids in food production and an opportunity to appreciate other similar application...It will be of interest primarily to those with some existing knowledge of hydrocolloids, working in the development of food ingredients."International Journal of Dairy Technology, February 2005"My recommendation is that every hydrocolloids company looking for new added value outlets for their products should read this book to stimulate their thought processess... This book is a refreshing look at the cutting edge of hydrocolloids applications research from a well known expert in the field who has a pragmatic but innovative approach to using hydrocolloids."CyberColloids, 2003