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Polysaccharides

  1. Alphons C. J. Voragen1,
  2. Claus Rolin2,
  3. Beinta U. Marr3,
  4. Ian Challen4,
  5. Abdelwahab Riad5,
  6. Rachid Lebbar6,
  7. Svein Halvor Knutsen7

Published Online: 15 MAR 2003

DOI: 10.1002/14356007.a21_a25.pub2

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Voragen, A. C. J., Rolin, C., Marr, B. U., Challen, I., Riad, A., Lebbar, R. and Knutsen, S. H. 2003. Polysaccharides. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    Wageningen, Agricultural University, Department of Food Science, Wageningen, The Netherlands

  2. 2

    The Copenhagen Pectin Factory Ltd., Lille Skensved, Denmark

  3. 3

    The Copenhagen Pectin Factory Ltd., Lille Skensved, Denmark

  4. 4

    NutraSweet Kelco, Waterfield, Tadworth, Surrey, United Kingdom

  5. 5

    Setexam, Kenitra, Morocco

  6. 6

    Setexam, Kenitra, Morocco

  7. 7

    Norwegian Food Research Institute, MATFORSK, Norway

Publication History

  1. Published Online: 15 MAR 2003

Abstract

The article contains sections titled:

1.Introduction
2.Analysis and Characterization
3.Pectin
3.1.Occurrence and Structure
3.2.Pectolytic Enzymes
3.3.Production
3.4.Properties
3.4.1.Physical Properties
3.4.2.Gel Properties
3.4.3.Stability and Chemical Reactions
3.5.Analysis
3.5.1.Measurement and Standardization of Gel-Forming Capacity
3.5.2.Chemical Analysis
3.6.Pharmaceutical and Nutritional Characteristics
3.7.Application in the Food Industry
3.8.Market
4.Alginates
4.1.Occurrence
4.2.Production
4.3.Structure
4.4.Properties
4.5.Propylene Glycol (Propane-1,2-diol) Alginate
4.6.Bacterial Alginates
4.7.Analysis
4.8.Applications
4.9.Market
5.Carrageenan
5.1.Structure
5.2.Sources and Raw Materials
5.3.Production
5.4.Analysis
5.5.Properties
5.6.Applications
5.7.Physiological Properties
6.Agar
6.1.Production
6.2.Structure and Gelling Mechanism
6.3.Quick Soluble Agar
7.Gum Arabic
8.Gum Tragacanth
9.Gum Karaya
10.Gum Ghatti
11.Xanthan Gum
11.1.Production
11.2.Structure and Properties
11.3.Analysis
11.4.Applications, Market
12.Gellan Gum
13.Galactomannans
13.1.Structure
13.2.Production
13.3.Properties
13.4.Analysis and Composition of Commercial Preparations
13.5.Derivatives
13.6.Applications
13.7.Market
14.Acknowledgement