简介
"Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how galactomannans are currently produced commercially and how they have become industrial commodities. It provides a simple and clear introduction to these vital substances, it compares their various sources.HighlightsGeneral chapters on carbohydrates, hydrocolloids and associated rheology, interactions of galactomannans, and derivatization of polysaccharidesA brief history of each product gum, cultivation of the plant sources, seed, habitat, chemical structure, functional properties, manufacturing processes, and applicationsSpecial focus on the most representative galactomannans: guar and locust bean gumsAn in-depth compilation of industrial galactomannans information, this book is designed for the manufacturers, traders, and end users of galactomannans, as well as technologists in polysaccharides-related industries and scientists and academics interested in carbohydrates"--
"Preface I have been associated with the guar gum (an industrial galactomannan polysaccharide) industry at Jodhpur, which is a city in the northwestern Rajasthan state of India, for nearly four decades now. Guar seed processing into its gum was started in India in late 1950s and early 1960s. This was based on transfer of technology by two U.S. companies (General Mills Co. and Stein, Hall & Co.) and establishing guar galactomannan-based industries in India with their collaboration. Subsequently similar industries were also established in Pakistan. With establishment of these industries on the Indian subcontinent, processing of guar seed into gum powder was gradually reduced in the United States and Europe. However the export of guar seed split from India has continued even now to most of Europe, Japan, and the United States, where some value-added specialty guar gum products are still manufactured according to secret and patented procedures. During the past two decades, there has been an increasing trend of outsourcing production of these so-called specialty products to Indian manufacturers. For several years the export-oriented guar gum industry in India, flourished and progressed well. This was mainly due to mastering of the technology of mechanical processing of guar seed into gum powder, without much understanding of underlying science and technology of the process and the product. India currently produces over 70% of the world production of guar seeds, most of which is processed into guar gum products and its by-products, including protein-rich cattle feed. Many guar gum industries in India are now emerging as multihydrocolloid industries processing, importing, or trading in hydrocolloids other than guar gum"--
目录
Table Of Contents:
Preface xv
Acknowledgments xix
Author xxi
Chapter 1 General Introduction to Carbohydrates 1(4)
1.1 Carbohydrates, the Primary Products of Photosynthesis 1(1)
1.2 Relative Abundance of Common Carbohydrates 1(1)
1.3 Classification of Carbohydrates 2(1)
1.4 Photosynthesis of Carbohydrates 2(1)
1.5 Conformation of Polysaccharides 3(1)
1.6 Functions of Polysaccharides 4(1)
Further Readings 4(1)
Chapter 2 Galactomannan Polysaccharides 5(10)
2.1 Introduction 5(1)
2.2 Biological Functions of Galactomannans and Their Classification 5(1)
2.3 Biosynthetic Route for the Formation of Galactomannan Polysaccharides in Plants 6(2)
2.4 Galactomannan-Bearing Plants 8(1)
2.5 General Structural Features of Legume Pods and Seeds 9(1)
2.6 Commercial Production of Galactomannans 9(1)
2.7 General Chemical Structural Features of Galactomannan Gums 10(2)
2.8 Glucomannans 12(1)
2.9 Commercial Need of Galactomannans Having Different Functional Properties 12(1)
2.10 Future Prospects 13(2)
References 13(2)
Chapter 3 Hydrocolloids or Gums 15(12)
3.1 Defining a Colloidal System, Polymeric and Nonpolymeric Colloids 15(1)
3.2 Polymeric Colloidal Systems and the Size of Colloidal Particles 15(1)
3.3 Reversible and Irreversible Colloidal Systems: Hydrocolloids 16(1)
3.4 Chemical Structure of Polysaccharide Hydrocolloids 17(1)
3.5 Polydispersibility and Conformation of Hydrocolloids 18(1)
3.6 Functional Properties of Hydrocolloids and Their Structure--Function Correlation 18(1)
3.7 Structure--Solubility Relationship in Hydrocolloids 19(1)
3.8 Interaction of Hydrocolloids and Water 20(1)
3.9 Binding of Molecular Clusters of
Water by Hydrocolloids 21(1)
3.10 Gels as Colloidal Systems and Gel-Forming Hydrocolloids 22(2)
3.11 Synergy among Hydrocolloids 24(1)
3.12 Emulsification by Hydrocolloids 24(1)
3.13 Applications of Galactomannan Hydrocolloids in Food and Nonfood Industries 24(3)
References 25(2)
Chapter 4 Interactions of Galactomannans 27(14)
4.1 Introduction 27(1)
4.2 Types of Interactions of Galactomannans 28(1)
4.3 Configurational Differences between Glucose Polymers and Galactomannan Polymers 28(1)
4.4 Hydrogen Bonding Interactions in Carbohydrates 29(1)
4.5 Synergic Increase in Viscosity and Gelling of Galactomannans with Other Polysaccharides 30(1)
4.6 Superentanglement of Galactomannan 31(1)
4.7 High Surfactant Activity of Fenugreek Galactomannan 32(1)
4.8 Adsorption of Galactomannans on Hydrophilic Solids: Applications in the Paper Industry 33(1)
4.9 Galactomannans as a Depressant/Flocculent in Nonferrous Mineral Beneficiation 33(1)
4.10 Modulation of Carbohydrate and Lipid Metabolism 33(1)
4.11 Formation of Fused, Five-Member Ring by Cis-Pair of Hydroxyl Groups in Galactomannans 34(1)
4.12 Interaction with Cross-Linking Agents and Its Applications 35(1)
4.13 Cross-Linking with Transition Metal Ions 35(1)
4.14 Interaction with Racemic Mixtures Involving Chiral-Selective Interactions of Galactomannans 36(1)
4.15 Moisturizing Action and Gelling of Glucomannan Polysaccharide in Aloe Vera Plant 37(1)
4.16 Conclusion 38(3)
References 38(3)
Chapter 5 Rheology of Hydrocolloids 41(8)
5.1 Introduction 41(1)
5.2 Rheology of Hydrocolloid Sols 41(1)
5.3 Viscosity Defined 42(1)
5.4 Newtonian and Non-Newtonian Fluids: Pseudoplasticity 43(1)
5.5 Thixotropic Fluids 44(1)
5.6 Hydration and Solubility of Polysaccharides 44(1)
5.7 Dependence of Viscosity of Polymeric Molecules on Their Size, Shape, and Conformation 45(1)
5.8 Effect of Charge on the Viscosity of Linear Polymer 46(1)
5.9 Gel Formation and Viscoelasticity 47(1)
5.10 Rheology Measuring Instruments and Methodology 48(1)
References 48(1)
Chapter 6 Derivatization of Polysaccharides 49(12)
6.1 Introduction 49(1)
6.2 Difference between the Whole Seed Powder and an Industrial Polysaccharide 50(1)
6.3 Need for Modification or Derivatization of Polysaccharides 50(1)
6.4 Polysaccharide Derivatives 51(1)
6.5 Approval of Derivatized Polysaccharides as Food Additives 51(1)
6.6 Production of Galactomannan Derivatives 52(1)
6.7 Reactivity of Various Hydroxyl Groups of a Polysaccharide during a Derivatization Reaction 52(1)
6.8 Degree of Substitution and Molecular Substitution 53(1)
6.9 Why Was Derivatization Technology Developed? 54(1)
6.10 Derivatization Using Gum Powder (Carboxymethylation) 54(1)
6.11 Derivatization Using Guar Split 55(1)
6.12 Polysaccharide Derivatives Currently Being Manufactured and Patented 55(2)
6.13 Common Derivatizing Reagents and Reactions 57(1)
6.14 Determination of Degree of Substitution 57(1)
6.15 Typical Methods for Determination of DS 58(1)
6.16 Preparation of Common Derivatizing Reagents 59(2)
References 60(1)
Chapter 7 Guar Gum: The Premium Galactomannan 61(32)
7.1 Introduction and Transdomestication of Guar Crop 61(1)
7.2 Guar Seed As a Source of an Industrial Galactomannan Gum 61(1)
7.3 Development of Guar Crop as the Source of an Industrial Galactomannan 62(2)
7.4 Estimates of Guar Gum Production and Its Consumption 64(1)
7.5 General Structural Features of Guar Galactomannan 65(1)
7.6 Guar Gum or Guaran: A Galactomannan Polysaccharide 65(1)
7.7 Development of Guar Seed Processing Technology in India 66(1)
7.8 Newer Developments and Export of Processed Guar Products from India 67(1)
7.9 Guar Crop Agronomy and Economics 68(1)
7.10 Guar Plant 68(1)
7.11 Marketing and Export 69(1)
7.12 Biotechnological Aspects 69(2)
7.13 Nutritional Aspects of Guar Seed Protein 71(1)
7.14 Chemical and Structural Studies of Galactomannans 72(2)
7.15 Fine Structure of Guar Galactomannan 74(1)
7.16 Some Physicochemical Properties of Guar Gum 75(1)
7.17 Manufacture of Guar Gum from Seed 76(1)
7.18 Production of Guar Split 77(1)
7.19 Production of Guar Gum Powder from Guar Splits 78(1)
7.20 Modified Guar Gum Products 78(2)
7.21 Guar Gum Derivatives 80(2)
7.22 Testing and Quality Control of Guar Gum Products 82(1)
7.23 Rheology of Guar Gum Pastes 83(1)
7.24 Factors Influencing Viscosity of Guar Gum Solutions 84(1)
7.25 Superentanglement of Guar Galactomannan Molecules 84(1)
7.26 Solubility and Hydration Rate of Guar Gum 85(2)
7.27 Specific Interactions of Mannan Chain in Guar Gum and Its Applications 87(1)
7.28 Uses and Applications of Guar Gum 88(3)
7.29 Conclusion 91(2)
References 91(2)
Chapter 8 Locust Bean Gum, or Carob Gum 93(22)
8.1 Historical Introduction 93(1)
8.2 Carob Tree 94(1)
8.3 Carob Seed, the Traditional Source of a Galactomannan Gum 95(1)
8.4 Carob Gum or Locust Bean Gum 96(1)
8.5 Agronomy of Carob Tree 96(1)
8.6 Regional Considerations 97(1)
8.7 Important Carob Plantation Regions in the World 98(1)
8.8 Manufacturing of Locust Bean Gum 98(1)
8.9 Flow Sheet Showing Various Steps of Manufacturing LBG 99(1)
8.10 Potential Amounts of Marketable LBG and Price Variation 100(1)
8.11 Functional Properties of LBG 100(3)
8.12 Rheology of LBG 103(1)
8.13 Mechanism of Binary Gel Formation with LBG 103(1)
8.14 Specific Structural Features of LBG 104(1)
8.15 Fine Structure of LBG 105(1)
8.16 Molecular Conformation of LBG 106(1)
8.17 Solubility Behavior of Commercial LBG 106(1)
8.18 Preparation of LBG Solution or Paste and Structure--Solubility Correlation 107(1)
8.19 Synergism of Viscosity and Binary Gel Formation 108(1)
8.20 Binary Gelling Substitutes of Locust Bean Gum 108(1)
8.21 Substitutes for Locust Bean Gum 109(1)
8.22 Cross-Linking Reactions and Interactions of LBG with Other Polysaccharides 109(2)
8.23 Modifications and Derivatization of LBG 111(1)
8.24 Applications and Uses of LBG 111(4)
References 113(2)
Chapter 9 Fenugreek Gum: The New Food Galactomannan 115(14)
9.1 Introduction 115(1)
9.2 Factors That Influence Commercialization of Potential Polysaccharide Gums 116(1)
9.3 Fenugreek Galactomannan As an Emerging Industrial Polysaccharide 117(1)
9.4 Fenugreek Crop 118(1)
9.5 Composition of Fenugreek Seed 119(1)
9.6 Manufacturing of Fenugreek Galactomannan Gum 120(1)
9.7 Dry versus Wet Methods of Extraction of Seed Galactomannans 121(1)
9.8 Need to Adopt Dry Processing for Commercial Manufacturing of Fenugreek Gum 122(1)
9.9 Chemical Structure of Fenugreek Galactomannan 123(1)
9.10 Conformation of Fenugreek Galactomannan 124(1)
9.11 Physical Properties and Rheology of Fenugreek Gum 125(1)
9.12 Surface Activity and Emulsifying Property of Fenugreek Gum 126(1)
9.13 Medicinal and Other Uses of Fenugreek Gum 126(1)
9.14 Conclusion 127(2)
References 128(1)
Chapter 10 Tara Gum: An Exclusive Food Additive with Limited Production 129(6)
10.1 Introduction 129(1)
10.2 Tara Tree 130(1)
10.3 Tara Gum 131(1)
10.4 Structural Features of Tara Gum 132(1)
10.5 Manufacture of Tara Gum 133(1)
10.6 Applications of Tara Gum 133(1)
10.7 Can India Develop an Equivalent of Tara Gum from Cassia fistula Gum? 133(2)
References 134(1)
Chapter 11 Cassia tora Gum: An Emerging Commercial Galactomannan 135(10)
11.1 Introduction 135(1)
11.2 Commercially Produced Galactomannan Gums 135(1)
11.3 Chemical Structure of Cassia torn Gum 136(1)
11.4 Dependence of the Functional Properties of Galactomannans on Their M:G Ratio 137(1)
11.5 Gelling Gums 137(1)
11.6 Mechanism of Binary Gelling 138(1)
11.7 Common Toxic Constituents in Legume Seeds 139(1)
11.8 Anthraquinone Pigments in Legume Seeds 139(1)
11.9 Cassia tora Crop 140(1)
11.10 Cassia tora Seed 140(1)
11.11 Cassia tora Gum and Its Structure 140(2)
11.12 Rheology of Cassia tora Gum 142(1)
11.13 Gras Specification and E Numbers for Food Additives 142(1)
11.14 Present Status of CT Gum 142(3)
References 143(2)
Chapter 12 Miscellaneous, Less Common Galactomannans and Glucomannans 145(12)
12.1 Introduction 145(1)
12.2 Cassia fistula Tree 145(2)
12.3 Cassia fistula Seed Gum: Need to Explore Production and Commercialization 147(1)
12.4 Extraction of Cassia fistula Seed Gum: Dry Grinding and Wet Extraction Methods 147(1)
12.5 Functional Properties of Cassia fistula Gum 148(1)
12.6 Structural Features of Cassia fistula Galactomannan 148(1)
12.7 Why Explore and Commercialize Cassia fistula Gum? 149(1)
12.8 What Can Be the Possible Uses of Cassia fistula Gum? 150(1)
12.9 Galactomannan from Pods of Prosopis julifiora 151(1)
12.10 Glucomannan Polysaccharides 152(1)
12.11 Konjak Glucomannan 152(1)
12.12 Uses and Applications of Konjak Glucomannan 153(1)
12.13 Aloe Vera Glucomannan 153(1)
12.14 Aloe Vera Glucomannan, Gel or Fluid 153(4)
References 154(3)
Index 157
Preface xv
Acknowledgments xix
Author xxi
Chapter 1 General Introduction to Carbohydrates 1(4)
1.1 Carbohydrates, the Primary Products of Photosynthesis 1(1)
1.2 Relative Abundance of Common Carbohydrates 1(1)
1.3 Classification of Carbohydrates 2(1)
1.4 Photosynthesis of Carbohydrates 2(1)
1.5 Conformation of Polysaccharides 3(1)
1.6 Functions of Polysaccharides 4(1)
Further Readings 4(1)
Chapter 2 Galactomannan Polysaccharides 5(10)
2.1 Introduction 5(1)
2.2 Biological Functions of Galactomannans and Their Classification 5(1)
2.3 Biosynthetic Route for the Formation of Galactomannan Polysaccharides in Plants 6(2)
2.4 Galactomannan-Bearing Plants 8(1)
2.5 General Structural Features of Legume Pods and Seeds 9(1)
2.6 Commercial Production of Galactomannans 9(1)
2.7 General Chemical Structural Features of Galactomannan Gums 10(2)
2.8 Glucomannans 12(1)
2.9 Commercial Need of Galactomannans Having Different Functional Properties 12(1)
2.10 Future Prospects 13(2)
References 13(2)
Chapter 3 Hydrocolloids or Gums 15(12)
3.1 Defining a Colloidal System, Polymeric and Nonpolymeric Colloids 15(1)
3.2 Polymeric Colloidal Systems and the Size of Colloidal Particles 15(1)
3.3 Reversible and Irreversible Colloidal Systems: Hydrocolloids 16(1)
3.4 Chemical Structure of Polysaccharide Hydrocolloids 17(1)
3.5 Polydispersibility and Conformation of Hydrocolloids 18(1)
3.6 Functional Properties of Hydrocolloids and Their Structure--Function Correlation 18(1)
3.7 Structure--Solubility Relationship in Hydrocolloids 19(1)
3.8 Interaction of Hydrocolloids and Water 20(1)
3.9 Binding of Molecular Clusters of
Water by Hydrocolloids 21(1)
3.10 Gels as Colloidal Systems and Gel-Forming Hydrocolloids 22(2)
3.11 Synergy among Hydrocolloids 24(1)
3.12 Emulsification by Hydrocolloids 24(1)
3.13 Applications of Galactomannan Hydrocolloids in Food and Nonfood Industries 24(3)
References 25(2)
Chapter 4 Interactions of Galactomannans 27(14)
4.1 Introduction 27(1)
4.2 Types of Interactions of Galactomannans 28(1)
4.3 Configurational Differences between Glucose Polymers and Galactomannan Polymers 28(1)
4.4 Hydrogen Bonding Interactions in Carbohydrates 29(1)
4.5 Synergic Increase in Viscosity and Gelling of Galactomannans with Other Polysaccharides 30(1)
4.6 Superentanglement of Galactomannan 31(1)
4.7 High Surfactant Activity of Fenugreek Galactomannan 32(1)
4.8 Adsorption of Galactomannans on Hydrophilic Solids: Applications in the Paper Industry 33(1)
4.9 Galactomannans as a Depressant/Flocculent in Nonferrous Mineral Beneficiation 33(1)
4.10 Modulation of Carbohydrate and Lipid Metabolism 33(1)
4.11 Formation of Fused, Five-Member Ring by Cis-Pair of Hydroxyl Groups in Galactomannans 34(1)
4.12 Interaction with Cross-Linking Agents and Its Applications 35(1)
4.13 Cross-Linking with Transition Metal Ions 35(1)
4.14 Interaction with Racemic Mixtures Involving Chiral-Selective Interactions of Galactomannans 36(1)
4.15 Moisturizing Action and Gelling of Glucomannan Polysaccharide in Aloe Vera Plant 37(1)
4.16 Conclusion 38(3)
References 38(3)
Chapter 5 Rheology of Hydrocolloids 41(8)
5.1 Introduction 41(1)
5.2 Rheology of Hydrocolloid Sols 41(1)
5.3 Viscosity Defined 42(1)
5.4 Newtonian and Non-Newtonian Fluids: Pseudoplasticity 43(1)
5.5 Thixotropic Fluids 44(1)
5.6 Hydration and Solubility of Polysaccharides 44(1)
5.7 Dependence of Viscosity of Polymeric Molecules on Their Size, Shape, and Conformation 45(1)
5.8 Effect of Charge on the Viscosity of Linear Polymer 46(1)
5.9 Gel Formation and Viscoelasticity 47(1)
5.10 Rheology Measuring Instruments and Methodology 48(1)
References 48(1)
Chapter 6 Derivatization of Polysaccharides 49(12)
6.1 Introduction 49(1)
6.2 Difference between the Whole Seed Powder and an Industrial Polysaccharide 50(1)
6.3 Need for Modification or Derivatization of Polysaccharides 50(1)
6.4 Polysaccharide Derivatives 51(1)
6.5 Approval of Derivatized Polysaccharides as Food Additives 51(1)
6.6 Production of Galactomannan Derivatives 52(1)
6.7 Reactivity of Various Hydroxyl Groups of a Polysaccharide during a Derivatization Reaction 52(1)
6.8 Degree of Substitution and Molecular Substitution 53(1)
6.9 Why Was Derivatization Technology Developed? 54(1)
6.10 Derivatization Using Gum Powder (Carboxymethylation) 54(1)
6.11 Derivatization Using Guar Split 55(1)
6.12 Polysaccharide Derivatives Currently Being Manufactured and Patented 55(2)
6.13 Common Derivatizing Reagents and Reactions 57(1)
6.14 Determination of Degree of Substitution 57(1)
6.15 Typical Methods for Determination of DS 58(1)
6.16 Preparation of Common Derivatizing Reagents 59(2)
References 60(1)
Chapter 7 Guar Gum: The Premium Galactomannan 61(32)
7.1 Introduction and Transdomestication of Guar Crop 61(1)
7.2 Guar Seed As a Source of an Industrial Galactomannan Gum 61(1)
7.3 Development of Guar Crop as the Source of an Industrial Galactomannan 62(2)
7.4 Estimates of Guar Gum Production and Its Consumption 64(1)
7.5 General Structural Features of Guar Galactomannan 65(1)
7.6 Guar Gum or Guaran: A Galactomannan Polysaccharide 65(1)
7.7 Development of Guar Seed Processing Technology in India 66(1)
7.8 Newer Developments and Export of Processed Guar Products from India 67(1)
7.9 Guar Crop Agronomy and Economics 68(1)
7.10 Guar Plant 68(1)
7.11 Marketing and Export 69(1)
7.12 Biotechnological Aspects 69(2)
7.13 Nutritional Aspects of Guar Seed Protein 71(1)
7.14 Chemical and Structural Studies of Galactomannans 72(2)
7.15 Fine Structure of Guar Galactomannan 74(1)
7.16 Some Physicochemical Properties of Guar Gum 75(1)
7.17 Manufacture of Guar Gum from Seed 76(1)
7.18 Production of Guar Split 77(1)
7.19 Production of Guar Gum Powder from Guar Splits 78(1)
7.20 Modified Guar Gum Products 78(2)
7.21 Guar Gum Derivatives 80(2)
7.22 Testing and Quality Control of Guar Gum Products 82(1)
7.23 Rheology of Guar Gum Pastes 83(1)
7.24 Factors Influencing Viscosity of Guar Gum Solutions 84(1)
7.25 Superentanglement of Guar Galactomannan Molecules 84(1)
7.26 Solubility and Hydration Rate of Guar Gum 85(2)
7.27 Specific Interactions of Mannan Chain in Guar Gum and Its Applications 87(1)
7.28 Uses and Applications of Guar Gum 88(3)
7.29 Conclusion 91(2)
References 91(2)
Chapter 8 Locust Bean Gum, or Carob Gum 93(22)
8.1 Historical Introduction 93(1)
8.2 Carob Tree 94(1)
8.3 Carob Seed, the Traditional Source of a Galactomannan Gum 95(1)
8.4 Carob Gum or Locust Bean Gum 96(1)
8.5 Agronomy of Carob Tree 96(1)
8.6 Regional Considerations 97(1)
8.7 Important Carob Plantation Regions in the World 98(1)
8.8 Manufacturing of Locust Bean Gum 98(1)
8.9 Flow Sheet Showing Various Steps of Manufacturing LBG 99(1)
8.10 Potential Amounts of Marketable LBG and Price Variation 100(1)
8.11 Functional Properties of LBG 100(3)
8.12 Rheology of LBG 103(1)
8.13 Mechanism of Binary Gel Formation with LBG 103(1)
8.14 Specific Structural Features of LBG 104(1)
8.15 Fine Structure of LBG 105(1)
8.16 Molecular Conformation of LBG 106(1)
8.17 Solubility Behavior of Commercial LBG 106(1)
8.18 Preparation of LBG Solution or Paste and Structure--Solubility Correlation 107(1)
8.19 Synergism of Viscosity and Binary Gel Formation 108(1)
8.20 Binary Gelling Substitutes of Locust Bean Gum 108(1)
8.21 Substitutes for Locust Bean Gum 109(1)
8.22 Cross-Linking Reactions and Interactions of LBG with Other Polysaccharides 109(2)
8.23 Modifications and Derivatization of LBG 111(1)
8.24 Applications and Uses of LBG 111(4)
References 113(2)
Chapter 9 Fenugreek Gum: The New Food Galactomannan 115(14)
9.1 Introduction 115(1)
9.2 Factors That Influence Commercialization of Potential Polysaccharide Gums 116(1)
9.3 Fenugreek Galactomannan As an Emerging Industrial Polysaccharide 117(1)
9.4 Fenugreek Crop 118(1)
9.5 Composition of Fenugreek Seed 119(1)
9.6 Manufacturing of Fenugreek Galactomannan Gum 120(1)
9.7 Dry versus Wet Methods of Extraction of Seed Galactomannans 121(1)
9.8 Need to Adopt Dry Processing for Commercial Manufacturing of Fenugreek Gum 122(1)
9.9 Chemical Structure of Fenugreek Galactomannan 123(1)
9.10 Conformation of Fenugreek Galactomannan 124(1)
9.11 Physical Properties and Rheology of Fenugreek Gum 125(1)
9.12 Surface Activity and Emulsifying Property of Fenugreek Gum 126(1)
9.13 Medicinal and Other Uses of Fenugreek Gum 126(1)
9.14 Conclusion 127(2)
References 128(1)
Chapter 10 Tara Gum: An Exclusive Food Additive with Limited Production 129(6)
10.1 Introduction 129(1)
10.2 Tara Tree 130(1)
10.3 Tara Gum 131(1)
10.4 Structural Features of Tara Gum 132(1)
10.5 Manufacture of Tara Gum 133(1)
10.6 Applications of Tara Gum 133(1)
10.7 Can India Develop an Equivalent of Tara Gum from Cassia fistula Gum? 133(2)
References 134(1)
Chapter 11 Cassia tora Gum: An Emerging Commercial Galactomannan 135(10)
11.1 Introduction 135(1)
11.2 Commercially Produced Galactomannan Gums 135(1)
11.3 Chemical Structure of Cassia torn Gum 136(1)
11.4 Dependence of the Functional Properties of Galactomannans on Their M:G Ratio 137(1)
11.5 Gelling Gums 137(1)
11.6 Mechanism of Binary Gelling 138(1)
11.7 Common Toxic Constituents in Legume Seeds 139(1)
11.8 Anthraquinone Pigments in Legume Seeds 139(1)
11.9 Cassia tora Crop 140(1)
11.10 Cassia tora Seed 140(1)
11.11 Cassia tora Gum and Its Structure 140(2)
11.12 Rheology of Cassia tora Gum 142(1)
11.13 Gras Specification and E Numbers for Food Additives 142(1)
11.14 Present Status of CT Gum 142(3)
References 143(2)
Chapter 12 Miscellaneous, Less Common Galactomannans and Glucomannans 145(12)
12.1 Introduction 145(1)
12.2 Cassia fistula Tree 145(2)
12.3 Cassia fistula Seed Gum: Need to Explore Production and Commercialization 147(1)
12.4 Extraction of Cassia fistula Seed Gum: Dry Grinding and Wet Extraction Methods 147(1)
12.5 Functional Properties of Cassia fistula Gum 148(1)
12.6 Structural Features of Cassia fistula Galactomannan 148(1)
12.7 Why Explore and Commercialize Cassia fistula Gum? 149(1)
12.8 What Can Be the Possible Uses of Cassia fistula Gum? 150(1)
12.9 Galactomannan from Pods of Prosopis julifiora 151(1)
12.10 Glucomannan Polysaccharides 152(1)
12.11 Konjak Glucomannan 152(1)
12.12 Uses and Applications of Konjak Glucomannan 153(1)
12.13 Aloe Vera Glucomannan 153(1)
12.14 Aloe Vera Glucomannan, Gel or Fluid 153(4)
References 154(3)
Index 157
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