Polysaccharides are composed of many monosaccharide residues that are joined one to the
other by O-glycosidic linkages. The great diversity of structural features of polysaccharides …

This standard reference covers the sources, manufacture, specifications, chemistry, physical
properties, and current and potential uses of gums. It provides an outline of gums and their …

Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

This new reference presents the most recent information on new and potential food
hydrocolloids originated from agricultural products, including o yellow mustard gum o …

Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form
gels and mucilages. They have high molar mass and can be formed by galactose …

Most food polysaccharides are classified as water soluble polysaccharides as they readily
dissolve or disperse in hot or cold aqueous solutions. Water soluble polysaccharides are …

" This book contains five chapters, which are well written and should be of use to both
nonexpert and expert readers.… The chapters are fairly up-to-date with references to papers …

Publisher Summary Polysaccharides (excluding starch and its derivatives) are used
commercially (for food and cosmetics and industrially) in their natural or modified state. The …

Polysaccharide gums are hydrocolloids of considerable molecular weight, and are water-
soluble. They dissolve in and form intensive hydrogen bonds with water. Because of the size …

Gums, hydrophilic colloids, hydrocolloids, mucilages, and water-soluble polymers are but a
few designations for materials that have the ability to thicken or gel aqueous systems. A …