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Water Binding of Humectants

  • T. P. Labuza
Part of the NATO ASI Series book series (NSSE, volume 90)

Abstract

The interest in water binding lies in several food and health areas such as:
  1. 1.

    Selection of water binding ingredients for intermediate moisture foods where the optimization is towards high water content with good stability (71).

     
  2. 2.

    Selection of ingredient or process modifications to maximize functionality and handling of cereal doughs in process equipment such as extruders (56).

     
  3. 3.

    Selection of ingredients or process steps to maximize water content while maintaining stability and crispness in dried cereal products (8, 72, 82).

     
  4. 4.

    Ingredient modification or selection for use in gels and meat/ fish emulsions to minimize water loss and maximize juiciness (for example, substituting water-humectant for fat to make reduced calorie meat sausage, (45, 57, 78).

     
  5. 5.

    Selection of fiber type to use in food systems that would increase gut water binding and thus aid in prevention and/or cure of certain diseases such as cancer or diverticulosis (10, 34, 60).

     
  6. 6.

    Characterization of the water binding in diseased, damaged and/or tumor tissues as compared to normal tissues (17, 67, 68).

     
  7. 7.

    Characterization and selection of ingredients to maximize tableting ability in dry pharmaceuticals (9).

     
  8. 8.

    Characterization and selection of ingredients to maximize flowability and dispersibility of dry powders (54).

     
  9. 9.

    Selection of cryoprotectants for the freezing and preservation of live cells and tissues (14, 21).

     

Keywords

Food System Freezing Point Suction Pressure Water Binding Cooking Loss 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Martinus Nijhoff Publishers, Dordrecht 1985

Authors and Affiliations

  • T. P. Labuza

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