Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.

Glyn O. Phillips, Alistair M. Stephen

Introduction. Starch: Structure, Analysis, and Application. Modified Starches. Starch Hydrolysates. Cellulose and Cellulose Derivatives. Galactomannans and Other Cell Wall Storage Polysaccharides in Seeds. Agars. Gelling Carrageenans. Alginates. Inulin. Pectins: Structure, Functionality, and Uses. Bacterial Polysaccharides. Gums and Mucilages. Chitosans. Polysaccharides in Food Emulsions. Polysaccharide Rheology and In-Mouth Perception. Phase Behavior in Mixed Polysaccharide Systems. Dietary Fiber. Genetic Engineering and Food Crops. Detection and Determination of Polysaccharides in Foods. Index.