Current Carbohydrate Engineering and Processing Technologies Are Constantly Being Improved by Food Scientists And Chemists.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c36335) has announced the addition of Carbohydrate Technology And Engineering: Advances For The Food Industry 2006 to their offering - Starch-lipid composites - Thermoreversible gels from grain - Heart-healthy foods from modified carbohydrate These are among the many developments emerging from research labs worldwide, where food scientists, chemists and others continually attempt to improve current carbohydrate engineering and processing technologies. Why is research into carbohydrate science so important? Carbohydrates are the main source of energy for most people in the world. There is no absolute requirement for dietary carbohydrates, although the brain, red blood cells Red blood cells Cells that carry hemoglobin (the molecule that transports oxygen) and help remove wastes from tissues throughout the body. Mentioned in: Bone Marrow Transplantation red blood cells , lungs, nerves and cells in the kidneys use glucose as a preferred source of energy. Carbohydrates are the cheapest way to supply energy to the human body. Carbohydrates can serve as bulking agents, emulsifiers, stabilizers and sweeteners. A number of dietary carbohydrates have the ability to fulfill roles as prebiotics or fat replacers. Based on their ability to enhance the nutritional profile of foods, carbohydrates can be nondigestible oligosaccharides oligosaccharides (ol´igōsak´  rīdz),n. , resistant starches and carbohydrate-based fat replacers. In much of Africa, Asia and the Middle East, about 70% to 80% of calories are supplied by carbohydrates, while the intake of calories from sugar sources is higher in more developed areas. It is the structure of carbohydrates that aids in determining their performance in a variety of applications. The length of the backbone, or chain, the type of units in the chain and the position of linkages in the chain impact the properties of carbohydrates. These differences in structure make it possible for gums and starches to find use as fat replacers, gelling and texture agents, and as carriers of flavor. Carbohydrates, specifically starches and hydrocolloids, are two fat mimetics used in food. The publisher of the international newsletter Emerging Food R&D Report has just revised its in-depth report: Carbohydrate Technology and Engineering: Advances for the Food Industry. This report analyzes advances in food-related carbohydrate research. For the most part, these innovations are still under development, but they have commercial potential in the near term. Or development has been completed, and researchers are looking to license the technology or collaborate in other ways with industry to commercialize the technologies. The report also covers recently commercialized technologies that still may offer joint venture or other collaborative opportunities for food companies. Now you have an opportunity to learn about carbohydrate research being advanced at universities, companies and government research labs worldwide. This information will help you gain ground against competitors when it comes to optimizing carbohydrate science that you can incorporate into new products and line extensions. This report reviews significant technical developments in the field, discussing potential applications for each technology and its status of development. You'll also learn how to take advantage of these technologies, either through licensing or other collaborations. Carbohydrate Technology and Engineering: Advances for the Food Industry will help you track new technologies and contact key researchers who could help you meet your research goals. Topics Covered INTRODUCTION Overview Classifications Relatively new resistant starches Future research trends 2 BAKED PRODUCTS Starch-lipid composites Wheat flour-lipid and waxy waxy (wak´se) 1. composed of or covered by wax. 2. resembling wax, especially denoting some combination of pliability, paleness, and smoothness and luster. maize starch-lipid composites Computer model cereal processing Starch granules Granules Small packets of reactive chemicals stored within cells. Mentioned in: Allergic Rhinitis, Allergies are key in determining rheology 3 CEREALS A sucrase sucrase /su·crase/ (soo´kras) a hydrolase that catalyzes the cleavage of the disaccharides sucrose and maltose to their component monosaccharides; it occurs complexed with a-dextrinase in the brush border of the intestinal mucosa and for making biopolymers Starch and nonstarch carbohydrates from barley Soluble cereal beta-glucan polymers Sugar substitute Slowly digesting starch Thermoreversible gels from grain Rice starch for gelatin gelatin or animal jelly, foodstuff obtained from connective tissue (found in hoofs, bones, tendons, ligaments, and cartilage) of vertebrate animals by the action of boiling water or dilute acid. Crop-made prebiotics Plant cell wall formation and growth Higher-value starch products 4 NUTRITIONAL TRENDS AND ISSUES Engineer carbohydrate functionality Knowledge of glycosidase inhibitors Intestinal bacteria utilize oligosaccharides Acrylamide acrylamide /acryl·a·mide/ (ah-kril´ah-mid) a vinyl monomer used in the production of polymers with many industrial and research uses; the monomeric form is a neurotoxin. in foods Fat replacers in low-fat coconut milk ice cream Heart-healthy foods from modified carbohydrate Low- or noncaloric non·ca·lor·ic adj. Having few or no calories. carbohydrate polymers from beet or cane sugar Citrus may help prevent prostate cancer Carbohydrate absorption from fruit juice B vitamins from nutraceuticals Carbohydrate-based fat replacers may improve nonfat non·fat adj. Lacking fat solids or having the fat content removed. ice cream quality Basic knowledge of edible films improves their utility 5 GEL-THICKENING-TEXTURE Oxidized oxidized having been modified by the process of oxidation. oxidized cellulose see absorbable cellulose. polysaccharide polysaccharide: see carbohydrate. polysaccharide Any of a large class of long-chain sugars composed of monosaccharides. Because the chains may be unbranched or branched and the monosaccharides may be of one, two, or occasionally more kinds, derivatives Honey an effective carbohydrate gel Novel polysaccharides impact texture EPS (Encapsulated PostScript) A PostScript file format used to transfer a graphic image between applications and platforms. EPS files contain PostScript code as well as an optional preview image in TIFF, WMF, PICT or EPSI, the latter being an ASCII-only format. structure Improve ice cream texture Patented stabilizer stabilizer: see airplane. to find dairy applications Gel permeation chromatography Gel permeation chromatography (GPC) is a separation technique based on hydrodynamic volume (size in solution). Molecules are separated from one another based on differences in molecular size. This technique is often used for polymer molecular weight determination. Carbohydrates, processing conditions affect texture 6 PATENTS For more information visit http://www.researchandmarkets.com/reports/c36335 |
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