Carbohydrate Technology and Engineering: Advances for the Food Industry

Date: March 21, 2013
Price:
US$ 225.00
Publisher: Food Technology Intelligence Inc.
Report type: Strategic Report
Delivery: E-mail Delivery (PDF), Online Subscription, Hard Copy Mail Delivery
ID: C43ECD8C211EN
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Carbohydrate Technology and Engineering: Advances for the Food Industry
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  • Starch-lipid composites
  • Thermoreversible gels from grain
  • Heart-healthy foods from modified carbohydrate
These are among the many developments emerging from research labs worldwide, where food scientists, chemists and others continually attempt to improve current carbohydrate engineering and processing technolo- gies. Why is research into carbohydrate science so important? Carbohydrates are the main source of energy for most people in the world. There is no absolute requirement for dietary carbohydrates, although the brain, red blood cells, lungs, nerves and cells in the kidneys use glucose as a preferred source of energy. Carbohydrates are the cheapest way to supply energy to the human body.

Carbohydrates can serve as bulking agents, emulsifiers, stabilizers and sweeteners. A number of dietary car- bohydrates have the ability to fulfill roles as prebiotics or fat replacers. Based on their ability to enhance the nutritional profile of foods, carbohydrates can be nondigestible oligosaccharides, resistant starches and carbo- hydrate-based fat replacers. In much of Africa, Asia and the Middle East, about 70% to 80% of calories are supplied by carbohydrates, while the intake of calories from sugar sources is higher in more developed areas.

It is the structure of carbohydrates that aids in determining their performance in a variety of applications. The length of the backbone, or chain, the type of units in the chain and the position of linkages in the chain impact the properties of carbohydrates. These differences in structure make it possible for gums and starches to find use as fat replacers, gelling and texture agents, and as carriers of flavor. Carbohydrates, specifically starches and hydrocolloids, are two fat mimetics used in food.

Food Technology Intelligence, Inc., publisher of the international newsletter Emerging Food R&D Report, has just revised its in-depth report: Carbohydrate Technology and Engineering: Advances for the Food Industry. This report analyzes advances in food-related carbohydrate research. For the most part, these innovations are still under development, but they have commercial potential in the near term. Or development has been com- pleted, and researchers are looking to license the technology or collaborate in other ways with industry to com- mercialize the technologies. The report also covers recently commercialized technologies that still may offer joint venture or other collaborative opportunities for food companies.

Now you have an opportunity to learn about carbohydrate research being advanced at universities, compa- nies and government research labs worldwide. This information will help you gain ground against competitors when it comes to optimizing carbohydrate science that you can incorporate into new products and line exten- sions. This report reviews significant technical developments in the field, discussing potential applications for each technology and its status of development. You'll also learn how to take advantage of these technologies, either through licensing or other collaborations.

Carbohydrate Technology and Engineering: Advances for the Food Industry will help you track new technolo- gies and contact key researchers who could help you meet your research goals. Order it today!
1 INTRODUCTION

Overview
Classifications
Relatively new resistant starches
Future research trends

2 BAKED PRODUCTS

Starch-lipid composites
Wheat flour-lipid and waxy maize starch-lipid
composites
Computer model cereal processing
Starch granules are key in determining rheology

3 CEREALS

A sucrase for making biopolymers
Starch and nonstarch carbohydrates from barley
Soluble cereal beta-glucan polymers
Sugar substitute
Slowly digesting starch
Thermoreversible gels from grain
Rice starch for gelatin
Crop-made prebiotics
Higher-value starch products

4 NUTRITIONAL TRENDS AND ISSUES

Engineer carbohydrate functionality
Knowledge of glycosidase inhibitors
Intestinal bacteria utilize oligosaccharides
Acrylamide in foods
Fat replacers in low-fat coconut milk ice cream
Heart-healthy foods from modified
carbohydrate
Low- or noncaloric carbohydrate polymers from
beet or cane sugar
Carbohydrate absorption from fruit juice
B vitamins from nutraceuticals
Carbohydrate-based fat replacers may improve
nonfat ice cream quality
Basic knowledge of edible films improves their
utility
Produce low-fat frozen dessert with dietary
fibers and dairy proteins as fat replacers
Optimize the nutrition from onions

5 GEL-THICKENING-TEXTURE

Oxidized polysaccharide derivatives
Honey an effective carbohydrate gel
Novel polysaccharides impact texture
EPS structure
Improve ice cream texture
Patented stabilizer to find dairy applications
Gel permeation chromatography
Carbohydrates, processing conditions affect
texture

6 PATENTS
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