Chapter 15. Seed Gums

  1. Alan Imeson Account Manager
  1. Willem Wielinga Consultant

Published Online: 21 OCT 2009

DOI: 10.1002/9781444314724.ch15

Food Stabilisers, Thickeners and Gelling Agents

Food Stabilisers, Thickeners and Gelling Agents

How to Cite

Wielinga, W. (2009) Seed Gums, in Food Stabilisers, Thickeners and Gelling Agents (ed A. Imeson), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444314724.ch15

Editor Information

  1. FMC BioPolymer, Epsom, Surrey, UK

Author Information

  1. Taegerwilen, Switzerland

Publication History

  1. Published Online: 21 OCT 2009
  2. Published Print: 6 NOV 2009

ISBN Information

Print ISBN: 9781405132671

Online ISBN: 9781444314724

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Keywords:

  • seed gums;
  • seed gums, guar gum, carob or locust bean gum and tara gum;
  • non-ionic galactomannans - reserve carbohydrates found as storage polysaccharides;
  • galactomannan seed composition by weight;
  • galactomannan depletion - germination of guar seed and carob kernels;
  • tara gum and carob/locust bean gum production;
  • average building blocks in galactomannans;
  • functional properties of galactomannans - change rheology of aqueous systems;
  • guar gum viscosity in water and milk;
  • improving light transmission of guar solutions

Summary

This chapter contains sections titled:

  • Introduction

  • Raw materials

  • Production

  • Composition

  • Functional properties

  • Further developments

  • Derivatised seed gums for technical applications