New ingredients in food processing
New ingredients in food processing NIFPR 7/27/99 7:38 PM Page i Published by Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England http://www.woodhead-publishing.com Published in North and South America by CRC Press LLC, 2000 Corporate Blvd, NW, Boca Raton FL 33431, USA Original edition (published as Biochimie agro-industrielle: valorisation alimentaire de la production agricole) © Masson, Paris, 1994 This translation published 1999, Woodhead Publishing Ltd and CRC Press LLC © 1999, Woodhead Publishing Ltd The authors have asserted their moral rights. This work has been published with the help of the French Ministère de la Culture – Centre national du livre This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. 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Woodhead Publishing ISBN 1 85573 433 5 CRC Press ISBN 0-8493-0631-0 CRC Press order number: WP0631 Cover design by The ColourStudio Typeset by Best-set Typesetter Ltd, Hong Kong Printed by TJ International, Cornwall, England NIFPR 7/27/99 7:38 PM Page iv Contents Abbreviations Foreword Preface Part One – Manufacture and properties of intermediate food products Chapter 1 Intermediate food product strategy 1.1 Introduction 1.1.1 Consumer’s viewpoint 1.1.2 Manufacturer’s viewpoint 1.2 Scientific and economic essentials 1.2.1 Scientific and technical criteria 1.2.2 Economic criteria 1.3 Illustrating the IFP strategy: low-calorie foods Chapter 2 Functional properties 2.1 Definition and classification: role of functional properties of food components within sensory quality 2.1.1 Definition and factors of variation 2.1.2 Nature of links and forces occurring within functional properties: classification 2.1.3 Influence of different phases of dispersion on functional properties 2.1.4 Methodology of functional properties 2.2 Properties of hydration NIFPR 7/27/99 7:38 PM Page v 2.2.1 Interaction between water and the components 2.2.2 Hydration properties: influence of principal factors 2.3 Properties of association and polymerisation 2.3.1 Forces that are involved in molecular and interparticle interactions 2.3.2 Motions of particles 2.3.3 Process of dispersion destabilisation 2.3.4 Various gels obtained from macromolecules 2.3.5 Coagulation kinetics 2.4 Interfacial properties 2.4.1 Surface tension 2.4.2 Interfacial adsorption of the surfactant molecules 2.4.3 Emulsifying properties 2.4.4 Foaming properties 2.4.5 Mixed systems: expanded emulsions or emulsified fatty foams Chapter 3 Extraction and texturisation processes 3.1 Extraction and purification 3.1.1 Proteins 3.1.2 Glycans 3.2 Structurisation/Texturisation 3.2.1 Biochemical bases of texturisation 3.2.2 Techniques of thermomechanical and thermal texturisation 3.2.3 High-pressure texturisation process 3.2.4 Texturisation process using chemical means Chapter 4 Intermediate food products of plant origin 4.1 Plant proteins 4.1.1 General information and definitions 4.1.2 Physico-chemical properties of plant proteins 4.1.3 Functional properties of plant protein substances 4.1.4 Biological properties of plant protein substances 4.2 Plant oils and fats 4.2.1 Composition 4.2.2 General principles of processing 4.2.3 Properties and applications Chapter 5 The dairy industry 5.1 Introduction 5.1.1 Characteristics of the raw material 5.1.2 General properties of the ingredients 5.1.3 Technological aims 5.2 IFPs based on dairy proteins 5.2.1 Functional properties of dairy proteins vi Contents NIFPR 7/27/99 7:38 PM Page vi 5.2.2 Preparation and applications 5.2.3 Modification and improvement of functional properties 5.3 Proteins exhibiting biological activity: lactoferrin and lactoperoxidase 5.3.1 Lactoferrin 5.3.2 The peroxidase system 5.4 Lipid IFPs Chapter 6 Egg products 6.1 Structure and composition of the egg 6.1.1 Whole egg 6.1.2 Composition of the white 6.1.3 Composition of the yolk 6.2 Nutritional value of the egg 6.2.1 Biological value of the proteins 6.2.2 Lipid digestibility 6.2.3 Minerals and vitamins 6.3 Functional properties 6.3.1 Aromatic and colorant capacity 6.3.2 Coagulation and gelling 6.3.3 Emulsifying properties 6.3.4 Foaming capacity 6.3.5 Other functional properties 6.3.6 Modifications to functional properties 6.4 Current economic developments 6.4.1 Technologies implemented 6.4.2 Industrial uses 6.4.3 Future prospects Chapter 7 Meat products 7.1 Composition of the carcass 7.1.1 Muscles 7.1.2 Adipose tissue 7.1.3 Bones 7.2 Molecular and functional properties of muscle proteins 7.2.1 Myofibril and sarcoplasma proteins 7.2.2 Proteins from the connective tissue 7.3 Meat restructuring 7.3.1 Manufacturing restructured meats 7.3.2 Properties of structured meats 7.3.3 Meat emulsions Chapter 8 Products from the sea 8.1 Structure of fish flesh and seaweed 8.1.1 Fish muscle Contents vii NIFPR 7/27/99 7:38 PM Page vii 8.1.2 Seaweed 8.2 Preservation technologies 8.2.1 Fundamental principles 8.2.2 Drying 8.2.3 Salting 8.2.4 Marinating 8.2.5 Smoking 8.3 Hydrolysates: economic development of the protein fraction 8.3.1 Traditional products 8.3.2 Industrial hydrolysates 8.4 Surimi and by-products 8.4.1 Preparation of surimi 8.4.2 Preparation of surimi by-products and seafood substitutes Chapter 9 The exploitation of by-products 9.1 Whey 9.1.1 General characteristics of whey 9.1.2 Industrial products, both modified and non-modified 9.1.3 Whey proteins 9.2 Blood 9.2.1 Average composition 9.2.2 Nutritional and functional properties of blood 9.2.3 The use of blood within the food industry 9.3 Collagen and gelatin 9.3.1 Origins, structure and manufacture 9.3.2 Physico-chemical and functional characteristics of gelatins 9.3.3 Uses within the food industry . Part Two – Extraction and modification of biomolecules Chapter 10 Sugar chemistry 10.1 Definitions and functions of carbohydrates 10.2 Sucrose 10.2.1 Structure and principal properties 10.2.2 Invert sugar 10.2.3 Uses of sucrose and invert sugar 10.2.4 By-products 10.3 Lactose 10.3.1 Structure and general properties 10.3.2 Lactose hydrolysis viii Contents NIFPR 7/27/99 7:38 PM Page viii 10.3.3 Lactose by-products 10.4 Parietal carbohydrates 10.4.1 Fractionation and properties of the products obtained 10.4.2 Industrial exploitation of pentoses and their derivatives 10.5 Plant oligosaccharides 10.5.1 Inulin 10.5.2 Oligofructose 10.6 Polyols (Sugar alcohols) 10.6.1 Alditols 10.6.2 Cyclitols 10.7 Intense sweeteners 10.7.1 Aspartame 10.7.2 Saccharin 10.7.3 Acesulphame-K 10.7.4 Other sweeteners 10.8 Uses of sweetening substances in confectionery and chocolate-making 10.8.1 Confectionery and jam-making 10.8.2 The chocolate industry Chapter 11 Starch products 11.1 Introduction 11.2 Starches in the natural state 11.2.1 Basic structure 11.2.2 Properties of starches 11.3 Modified starch 11.3.1 Heat treatment 11.3.2 Chemical processing 11.3.3 Controlling the composition of starches and genetic improvements 11.4 Starch hydrolysates 11.4.1 Malto-dextrins 11.4.2 Syrups and glucose hydrolysates 11.4.3 Cyclodextrins 11.5 Interactions with other biochemical constituents 11.5.1 Hydrocolloid starches 11.5.2 Amylose–lipids 11.6 Uses of food starches Chapter 12 Hydrocolloids and dietary fibres 12.1 Definitions and classification 12.2 Parietal plant polymers Contents ix NIFPR 7/27/99 7:38 PM Page ix 12.2.1 Glycans in the wall 12.2.2 Lignin 12.3 Polysaccharides from seaweed and micro-organisms 12.3.1 Carrageenans 12.3.2 Agar 12.3.3 Alginates 12.3.4 Microbial polysaccharides 12.4 Other polysaccharides used as food additives 12.4.1 Gums 12.4.2 Galactomannans 12.4.3 Chitin 12.5 Food utilisation of glycans 12.5.1 Thickening – Gelling 12.5.2 Function of fibres in the diet Chapter 13 Lipid chemistry – fat substitutes 13.1 Lipid crystallisation 13.2 Fatty acids 13.2.1 Structure 13.2.2 Predominance and proportions 13.2.3 Physical properties 13.2.4 Hydrogenation 13.3 Glycerides 13.3.1 Producing monoglycerides 13.3.2 Principal types of monoglycerides and by-products 13.3.3 Polyglycerol esters of fatty acids 13.3.4 Esters of sorbitans (Spans) and polysorbates (Tweens) 13.3.5 By-products of lactic acid 13.4 Phospholipids 13.4.1 Natural and synthetic lecithins 13.4.2 Uses for lecithins 13.5 Characteristics and functions of emulsifiers 13.5.1 Physico-chemical properties 13.5.2 Functional properties 13.6 Fat substitutes 13.6.1 General information 13.6.2 Different types of substitute Chapter 14 Amino acids and peptides 14.1 Production and use of amino acids 14.1.1 Extraction and preparation 14.1.2 ‘Rare’ free amino acids x Contents NIFPR 7/27/99 7:38 PM Page x 14.1.3 Organoleptic properties and uses of amino acids 14.2 Peptides 14.2.1 Peptides used in foodstuffs 14.2.2 Biologically active peptides from the hydrolysis of food proteins Chapter 15 Pigments and aromas 15.1 Natural pigments 15.1.1 Chlorophylls 15.1.2 Carotenoids (E 160) and xanthophylls (E 161) 15.1.3 Flavonoids and by-products 15.1.4 Other compounds 15.2 Aromas 15.2.1 General information and definitions 15.2.2 Different classes of aroma – physico-chemical characteristics 15.2.3 Formulation and manufacture of formulations Bibliography Contents xi NIFPR 7/27/99 7:38 PM Page xi . improving all these ingre- dients and even in introducing some of the compounds obtained from the 2 New ingredients in food processing Lipid Protein Carbohydrate agent Flavouring Engineering • Enzymatic •. a new processing industry come into being in the fields of carbohydrates, lipids, proteins, colorants, flavourings, etc. Its purpose is to provide a wider range of tailor-made ingredients, or ‘intermediate’. products Convenience foods Special celebration foods Health foods Treatment Intermediate food products In the restructuring of the food industry In the knowledge of human nutrition In dietary habits In lifestyles Fig.