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Food Gels: Gelling Process and New Applications

Banerjee, Soumya ; Bhattacharya, Suvendu

Critical reviews in food science and nutrition, 2012-04, Vol.52 (4), p.334-346 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis Group

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Título:
Food Gels: Gelling Process and New Applications
Autor: Banerjee, Soumya ; Bhattacharya, Suvendu
Assuntos: Agar - chemistry ; Alginates - chemistry ; Aqueous solutions ; Biological and medical sciences ; Carbohydrates ; Carrageenan - chemistry ; Egg Proteins - chemistry ; Food additives ; Food Additives - chemistry ; Food Handling - methods ; Food industries ; Food processing industry ; Food products ; Food science ; Fundamental and applied biological sciences. Psychology ; Galactans - chemistry ; Gel ; Gelatin - chemistry ; gelling agents ; Gels - chemistry ; General aspects ; hydrocolloids ; Hydrogen-Ion Concentration ; Hydrophobic and Hydrophilic Interactions ; Mannans - chemistry ; mechanism ; Milk Proteins - chemistry ; multi-component gels ; Pectins - chemistry ; Plant Gums - chemistry ; Polysaccharides - chemistry ; Polysaccharides, Bacterial - chemistry ; Pressure ; Rheology ; Soybean Proteins - chemistry ; Starch - chemistry ; Static Electricity ; Temperature ; Whey Proteins
É parte de: Critical reviews in food science and nutrition, 2012-04, Vol.52 (4), p.334-346
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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Descrição: Food gels are viscoelastic substances and several gelled products are manufactured throughout the world. The gelling agents in foods are usually polysaccharides and proteins. In food gels, the polymer molecules are not cross-linked by covalent bonds with the exception of disulphide bonds in some protein gels. Instead, the molecules are held together by a combination of weak inter-molecular forces like hydrogen bonds, electrostatic forces, Van der Waals forces, and hydrophobic interactions. Polysaccharides including hydrocolloids are strongly hydrated in aqueous medium but they tend to have less ordered structures. The mechanism of gelation depends on the nature of the gelling agent(s) and on the conditions of gel formation like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed in several ways of which rheological measurements are frequently practiced. Multi-component or mixed gel system is an important area of interest in which two or more gelling components are simultaneously used to achieve certain specific structural and functional characteristics. We here discuss about the different gels and gelling agents, the characterization of gels, and the mechanism of gelation with an emphasis on mixed or multi-component gels that would have significant commercial applications.
Editor: Philadelphia, PA: Taylor & Francis Group
Idioma: Inglês

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Food Gels: Gelling Process and New Applications

Banerjee, Soumya ; Bhattacharya, Suvendu

Philadelphia, PA: Taylor & Francis Group

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