New ingredients in food processing
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Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB1 6AH, England

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
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Cover design by The ColourStudio
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Printed by TJ International, Cornwall, England
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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
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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
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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
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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
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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
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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
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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
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