Food gums

Shi, X. H., BeMiller, J. M. (2002). Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym., 50, 7-18. 

We subject envelope and stamp adhesives to stringent safety requirements. Since we re likely to swallow traces of the stuff, we have to regulate it as a food. Gum arable from the acacia tree, dextrin from corn starch, and the water soluble resin polyvinyl alcohol are the adhesives we use most often. We also... 

Dickmann, R. S., Chism, G. W., Renoll, M. W., and Hansen, P. M. T. (1989). Detection of food gums on polyamide strips using horseradish peroxidase-benzidine staining and laser-beam densitometry. Food Hydrocoil. 3 33-40. 

Dow Chemical Co. (1990). A Food Technologist s Guide to Methocel Premium Food Gums. Form No. 192-1037-190X-AMS, Dow Chemical Co., Midland, MI. 

Food Product Development (1979). Basic guidelines for food gum selection. Food Product Dev. February, 21, 24, 26, 28. 

A change in composition or a commercial food product s formulation is most likely to affect its cellular stmcture, especially if formed by extrusion or puffing. Thus, studying the effect of stmcture or composition in isolation may not be an easy task. However, there are ways to investigate their effects. For example, freezing at different rates usually produces ice crystals of different sizes, which upon dehydration can produce foams with almost identical composition but different cellular stmcture. Freeze-dried model foams, based on food gums with and without additives can be used to study the effect of the cell wall material in foams that have a similar stmcture (see, e.g., Nussinovitch et al. 2000, 2001). Whether this kind of study will generate wide interest, however, is uncertain. 

The effect of concentration on the zero-shear viscosity of biopolymer dispersions can be expressed in terms of the coil overlap parameter, c[ j], and the zero-shear specific viscosity as described in Chapter 4 in connection with food gum dispersions. 

In addition, stagnation point (it is a point at which the net magnitude of velocity is zero, such as at the midpoint of a cylinder or a sphere in cross flow) devices, such as the dough roll mill, cross slot flow, and opposing jet devices can be used in which an area of intense extensional flow is created without the need to sustain a continuous filament. The latter technique is illustrated in Figure 3-27. Clark (1997) obtained extensional viscosity data on syrups and food gums dispersions using creation of... 

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