Cellulose and Cellulose Derivatives in the Food Industry
Fundamentals and Applications

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications.

This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects.

The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Preface

GENERAL OVERVIEW OF FOOD HYDROCOLLOIDS
Introduction to the World of Hydrocolloids
Plant Extracts
Seed Flours
Exudates
Bacterial Polysaccharides
Overview Tables for the Most Important Cellulose Derivatives
Commercial Development -
Global Market

RHEOLOGY OF FOOD HYDROCOLLOIDS
Introduction to Rheology, Rheometry, and Visco-Elasticity
Definitions
Basic Data
Different Types of Flow Behaviour
Structures of Polymers with Shear-Thinning Flow Behaviour
Causes of Shear-Thickening of Products
Factors that Influence Rheological Behaviour
Viscosity Measurement of Thickening Hydrocolloid Solutions
Characterization of Gels
Viscosimeters and Rheometers
Relationship between Rheology and Sensory

CELLULOSE
Introduction, History and Development
Raw Materials and Biological Origin
Manufacture of Pulp
Chemical Composition and Structure
Rheology
Stability
Analysis and Rheometry
Synergies with Other Hydrocolloids
Application in Food Products
Options for Derivatization of Cellulose
Nutritional Properties
Legislation

MICROCRYSTALLINE CELLULOSE
General Manufacturing Process
Chemistry
Rheology
Stability
Rheometry
Preparation of MCC Dispersions in Food
Synergies with Other Hydrocolloids
Functions and Properties of MCC
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

FUNDAMENTALS OF WATER-SOLUBLE CELLULOSE ETHERS AND METHYLCELLULOSE
Manufacturing Process of Cellulose Ethers
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

ETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

HYDROXYPROPYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

HYDROXYPROPYLMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

METHYLETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies of Cellulose Gum with Other Hydrocolloids
Functional Properties of Carboxymethylcellulose
Use of Purified CMC in Regulated Applications
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

CROSSLINKED SODIUM CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

ENZYMATICALLY HYDROLYSED CARBOXYMETHYLCELLULOSE
Manufacturing
Chemistry
Rheology
Stability
Rheometry
Synergies with Other Hydrocolloids
Food Applications with Typical Formulations
Non-food Applications
Nutritional Properties
Legislation

NANOCELLULOSE
Definition and Summary
Commercial Products
History and Terminology
Manufacturing Process
Chemistry and Rheometry
Rheology
Stability
Synergies with Other Substances
Food Applications
Non-Food Applications
Nutritional Properties and Toxicity
Safety Aspects

Index

Tanya Wustenberg joined Dow Wolff Cellulosics (now Dow Company) in 2003 and worked as application manager for 10 years. During this period she became passionate about cellulose and cellulose derivatives and their multifunctional properties. She studied food technology at the University of Applied Sciences Fulda (Germany) and obtained her diploma as food engineer 1998. Thereafter, Tanja Wustenberg worked as development engineer in the food industry for many years and held positions at the Fraunhofer Institute for Process Engineering and Packaging (IVV) and Sensient Food Ingredients. Furthermore, she headed the European Technical Center at National Starch & Chemical in Hamburg (Germany) for several years. Tanja Wustenberg is an expert in the application of cellulose ethers and the development of innovative cellulose-based products. She published several brochures on hydrocolloids and a German language cellulose book.