VEGETABLE GUMS, HYDROCOLLOIDS

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REFERENCES to Top

Anderson, D.M.W. and S.A. Andon. 1988. Water-soluble gums and their role in product development. Cereal Foods World 33:10_:844.

Bahnassey, Y.A. and W.M. Breene. 1994. Rapid visco-analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46: 134-141.

Berry, B.W. 1994. Properties of low-fat, nonbreaded pork nuggests with added gums and modified starch. Journal Food Science 59(4):742-746.

Chavez, M.S., J.A. Luna and R.L. Garrote. 1994. crosslinking kinetics of thermally preset alginate gels. Journal of Food Science 59(5):1108

da Silva, J.A.L. and M.A. Rao. 1995. Rheology of structure development in high-methoxyl pectin/sugar systems. Food Technology :70-73.

Dziezak, J.D. 1991March. A focus on gums. Food Technology :116.

Foegeding, E.A. 1992. Rheological properties of whey protein isolate gels determined by torsional fracture and stress relaxation. Journal of Texture Studies 23: 337-348.

Foegeding, E.A. and S.R. Ramsey. 1986. Effect of gums on low-fat meat batters. Journal Food Science 51: 33-36, 46.

Garcia-Ochoa, F. and J.A. Casas. 1992. Viscosity of locust bean (Ceratonia siliqua) gum solutions. Journal Science Food and Agriculture 59: 97-100.

Glicksman, M. 1991. Food Hydrocolloids. CRC Press, Boca Raton, FL 2:24.

<DT>Glicksman, M. 1991October. Hydrocolloids and the search for the "oily grail". Food technology :94.

Holt, P.S., H.D. Stone, R.K. Gast, and C.R. Greene. 2000September. Application of the agar gel precipitin test to detect antibodies to Salmonella enterica serovar Enteritidis in serum and egg yolks from infected hens. Poultry Science 79: 1246.

<dt><a href="http://food.oregonstate.edu/ref/gum_hughes.html">Hughes,</a> L., D.A. Ledward, J.R. Mitchell and C. Summerlin. 1980. The effect of some meat proteins on the rheological properties of pectate and alginate gels. <b>Journal of Texture Studies</b> 11: 247-256.</dt>
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Kato, T., N. Kitabatake and E. Doi. 1986. Effects of saliva on the viscosity of gum solutions. Agric. Biol. Chem. 50(12):3207-3208.

Kohyama, K., K.Y. Kim, N. Shibuya, K. Nishinari, and A. Tsutsumi. 1992. Dielectric, viscoelastic and broad-line NMR study of konjac glucomannan films. Carbohydrate Polymers 17: 59-63. Kokini, J.L. and A. Dickie. 1981. An attempt to identify and model transient viscoelastic flow in foods. Journal of Texture Studies 12: 539-557.

Lang, E.R. and C. Rha. 1981. Determination of the yield stress of hydrocolloid dispersions. Journal of Texture Studies 12: 47-62.

Lin, K.C., J.T. Keeton, C.L. Gilchrist and H.R. Cross. 1988. Comparisons of carboxymethyl cellulose with differing molecular features in low-fat frankfurters. Journal of Food Science 53: 1592-1595.


<dt><a href="http://food.oregonstate.edu/ref/gum_means.html">Means, W.J.</a> and G.R. Schmidt. 1986. Algin/calcium gel as a raw and
cooked binder in structured beef steaks. J. Fd. Sci. 51:60.</dt>
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Meer, G., W.A. Meer, and J. Tinker. 1975Nov. Water-soluble gums. Food Technolovy (November ): 22-30.

Reviews class, classifications, and functions of gums.

Mitchell, J.R. 1976. Rheology of gels. Journal Texture Studies 7:313.

This review article discusses the rheology of gels made with agar, alginate, carageenan, gleatin, pectin and microbial polysaccharides. Objective and sensory testing methods are included.

Nagasawa, K., K. Takahashi, M. Hattori. 1996. Improved emulsifying properties of beta-lactoglobulin by conjugating with carboxymethyl dextran. Food-Hydrocolloids 10: 1, 63-67; 24

Norton, I.T., D.M. Goodall, S.A. Frangou, E.R. Morris, and D.A. Rees. 1984. Mechanism and dynamics of conformational ordering in xanthan polysacchride. Journal Molecular Biology 175: 371-394.

Osburn, W.N. and J.T. Keeton. 1994. Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage. Journal Food Science 59: 484-489.

Phillips, G.O., D.J. Wedlock and P.A. Williams. 1988. Gums and stabilisers for the food industry 4. IRL Press, Washington, DC

Richards, J.L. 1993. Viscosity and the shapes of macromolecules. Journal of Chemical Education 70: 685-689.

 


<dt><a href="http://food.oregonstate.edu/ref/gum_raharjo.html">Raharjo, S.</a>, D.R. Dexter, R.C. Worfel, J.N. Sofos, M.B. Solomon, G.W. Shults, and G.R. Schmidt. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. Journal Food Science 59: 471-473.</dt>
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Raharjo, S., D.R. Dexter, R.C. Worfel, J.N. Sofos, M.B. Solomon, G.W. Shults, and G.R. Schmidt. 1994. Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate. Journal Food Science 59: 471-473.

Robinson, G., S.B. Ross-Murphy and E.R. Morris. 1982. Viscosity-molecular weight relationships, intrinsic chain flexibility, and dynamic solution properties of guar galactomannan. Carbohydrate Research 107: 17-32.

Sanderson,-G.R. 1996. Gums and their use in food systems. Food Technology 50 (3): 81-84.

Sanderson, G.R., V.L. Bell, and D. Ortega. 1989. A comparision of gellan gum, agar, k-carrageenan and algin. Cereal Foods World 34: 991, 994-995, 997-998.

Shand, P.J., J.N. Sofos, and G.R. Schmidt. 1994. Differential scanning calorimetry of beef/kappa-carrageenan mixtures. Journal Food Science 59: 711-715.

Shand, P.J., J.N. Sofos, and G.R. Schmidt. 1994. Kappa-carrageenan, sodium chloride and temperture affect yield and texture of structured beef rolls. Journal of Food Science 59: 282-287

Tang, J., J.Lelievre, M.A. Tung, and Y. Zeng. 1994. Polymer and ion concentration effects on gellan gel strength and strain. Journal of Food Science 59: 216-220.

Tye, R.J. 1991.Konjac flour: properties and applications. Food Technology :87.

Wallingford, L. and T.P. Labuza. 1983. Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low fat meat emulsion. Journal of Food Science 48: 1-5.

Waring, S. 1988. Shortening replacement in cakes. Food Technology 42(3):114.

Wu, Y.V. and T.P. Abbott. 1999. Particle-size reduction in gum concentration. Cereal Foods World 44(9): 673.

Yam, P. 1990December. Acacia trees kill antelope in the Transvaal. Scientific American 263(6):28.

Updated: Wednesday, December 20, 2006.

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