Gums and Stabilisers in the Food Industry - 2003 Papers

Conferences

Monday Masterclass - The fundamentals - materials and methods

Hydrocolloid thickeners and their application - G.
Sworn (Rhodia Foods, France)

Measurement of hydrocolloid systems - Dr
S. Goodyear ( Paar Physica, UK)

Hydrocolloid gelling agents and their application
- Dr J. de Vries (Danisco Cultor,
Denmark)

Measurement of gel characteristics - Professor
J.R. Mitchell (University of Nottingham)

Interfacial properties of hydrocolloids. - Dr
P.Wilde (Institute of Food Research, UK)

The influence of hydrocolloids on emulsion stability
- Professor E. Dickinson (University
of Leeds, UK)

Application of light scattering to monitor colloid
stability - Professor D.S. Horne
(Hannah Research Institute, UK)

Tuesday 24 June

Designing structure into food - Professor
A M Hermansson (SIK Swedish Institute of Food)

Design and application of hydrocolloids for replacement
of fat and gelatin in foods - Professor
I T Norton (Unilever Research, UK)

Influence of hydrocolloids on flavour release - Professor
A J Taylor (University of Nottingham, UK)

Hydration, the forgotten hydrocolloid property -
Ross Clark, (CP Kelco, USA)

Controlled deposition and release of flavour to control
aftertaste in-mouth - I Appelqvist
(Unilever R&D Colworth)

Complexation of whey proteins with the exopolysaccharide
EPS B40 - F Weinbreck and C G de
Kruif (NIZO and Univ Utrecht, The Netherlands)

Modeling viscosifying properties of cross-linked
starches - A Tayal, R Shariff and
J Whaley (National Starch and Chemical, USA) and S Davies (ICI , UK)

Gelation of egg yolk: DSC, rheology and electron
microscopy - F Cordobes, P Partal
and A Guerrero (Univ. Sevilla and Univ. Huelva, Spain)

The bioadhesive and swelling characteristics of sodium
alginate based suspensions. - Craig
Richardson (University of Nottingham, UK)

Effect of thermal treatment and composition on the
mechanical properties of pea/ carrageenan/starch desserts
- M C Nunes, M M Alves, A Raymundo
and I Sousa (CERTA, CIEAB and Univ Tecnica de Lisboa, Portugal)

Hydrocolloid systems in low moisture snack foods:
(Noodles, Snacks and Bakery Products) - Florian
Ward (TIC Gums Inc, USA)

Third generation gelling agents - P
M Titoria and M Marrs (Leatherhead Food International, UK)

Characterisation of pectin gelation using fluorescent
probe 8-Analino-1-naphthalensulphonic acid. - D
Dunstan and K Furphy (University of Melbourne, Australia)

Relationship between the physical and chemical properties
of the environment and the relaxation properties of pectin films -
G Zsivanovits and S Ring ( Szent
Istvan University, Hungary and IFR, UK)

Characterisation of amidated low methoxyl pectins
- S.E. Guillotin, J. van Kampen,
P. Boulenguer, H. Schols and A.G.J. Voragen (Wageningen Univ., Netherlands
and Degussa, France)

New types of amidated pectin based on an enzyme treated
precursor - Karin Meyer Hansen and
Anders Thoegersen (CP Kelco, Denmark)

Gelation of low ester amidated pectin - S
C Kiong, P A Williams (The North East Wales Institute, UK) and N W
G Young, K M Sondergaard and P V Madsen (Danisco A/S, Denmark)

Microstructure and kinetic behaviour of pure and
mixed pectin gels. - Caroline Lofgren
and A-M Hermansson (SIK, Sweden)

Effect of thermal treatment on large and small deformation
properties of whey protein/pectin mixed gels - S
Turgeon and M Beaulieu (Laval Univ, Canada and Nestle, Switzerland)

Heat-induced gelation of bovine serum albumin-low
methoxyl pectin systems - L Donato,
C Garnier and J-L Doublier (INRA, France)

Physicochemical properties of mixed pectin networks.
- Mariya Marudova (Univ Plovdiv,
Bulgaria ) A J MacDougall and S G Ring IFR, Norwich, UK)

Wednesday 25th June

Properties and applications of low viscosity guar
- Charlotte de Lorgeril, Hubert
Mueller and Graham Sworn (Rhodia, France)

Emulsion-stabilising properties of whey protein-pectin
conjugates - N Neirynck, S Dierckx
and P Van der Meeren (Ghent University, Belgium)

Interactions of carrageenan in milk protein-stabilised
oil-in-water emulsions - Harjinder
Singh and Yacine Hemar (Massey Univ., New Zealand)

Enhancement of coalescence by xanthan addition in
oil-in-water emulsions formed with highly hydrolysed whey proteins.
- Aiqain Ye, Yacine Hemar and Harjinder
Singh (Massey Univ., New Zealand)

Food Hydrocolloids Control the Gelatinization and
Retrogradation Behavior of Starch. Effects of Galactomannans with
Different Molecular Weights on the Behavior of Wheat Starch - M
Funami (SanEi Chemical Japan)

Studies on emulsification properties of Acacia seyal
and it's blends - E A Hassan, M
E Osman and K A Karamallah (Univ of Khartoum and Gum Arabic Company,
Sudan)

Applications of immunoassays in gums - J
H H Williams, G A Bonwick and C J Smith (Chester College, UK)

Enzyme assay for identification of pectin and pectin
derivatives based on recombinant pectate lyase - Karin
Meyer Hansen (CP Kelco, Denmark)

Starch granules: New insights from Atomic Force Microscopy.
- MJ Ridout, ML Parker and VJ Morris
(Institute of Food Research, UK.)

Creep compliance of hydrocolloid solutions and weak
gels - E R Morris (University College
Cork, Ireland)

Detection of locust bean gum contamination by guar
using enzymatic pre-treatment and HPLC separation. - Patrick
Boulenguer and V. Vaishnav (Degussa TX, France)

Bioactive properties of epimerised alginates - Vicki
Strugula (Reckitt Benckiser Healthcare, UK)

From simple to complex hydrocolloid applications
- Professor A Nussinovitch (Hebrew
University, Israel)

The relationship of hydrocolloid structure to fibre
performance - Professor G O Phillips
(Research Transfer Ltd, UK)

Calorific value of dietary fibre and related carbohydrates
- Dr Geoffrey Livesey (Independent
Nutrition Logic, UK)

Primary structure of P. ovata - Prof.
Martin Chaplin (South Bank University,London)

Mucin genes in the GI tract - Prof.
Jeff Pearson (University of Newcastle, UK)

The effect of dietary fibre intake on mucus secretion
in the rat colon - Dr Iain Brownlee
(University of Newcastle , UK)

Physiological effects of short chain fatty acids
produced by fermentation in the colon - Dr
Bernard Corfe (University of Sheffield , UK)

Diet and functional bowel disorders - Prof.
Jill Davies (South Bank University, London)

Diet and irritable bowel syndrome - Amanda
Williams (South Bank University, London)

Dietary fibre, bile acids and breast cancer - Dr
Vassiliki Costerelli (South Bank University, London)

Dietary hydrocolloid fibre and satiety - Dr
Tristan Robinson (University of Sheffield, UK)

Dietary hydrocolloids, special consideration with
children - Amy Jennings (South Bank
University,London)

Hydrocolloid fibre during pregnancy - Emma
Derbyshire (South Bank University,London)

Thursday 26th June

Phase behaviour and mechanical properties of maltodextrin/biopolymer
mixtures - Chrystel Loret, William
J. Frith (Unilever R&D Colworth)

Gelatine/dextran solutions - model systems for food
polymer mixtures - R Hans Tromp
(Wageningen Centre for Food Sciences, The Netherlands)

Influence of interfacial properties on the large
scale deformation behaviour of model composites produced from biopolymer
gels - Frith, T.B.J. Blijdenstein,
S. Pomfret, K.P. Plucknett, I.T. Norton (Unilever)

Evolution under shear flow of drop size distribution
in biopolymer mixtures - S Caserta,
M Simeone and S Guido (Universita degli studi di Napoli "Federico
II", Italy)

The interactions between xanthan gum and sodium alginate
- M Boyd (University of Nottingham,
UK)

Properties of sheared carrageenan/milk gels. Effect
of the presence of nu precursors in iota-carrageenan - C
Chapuis, C Michon, V Langendorff, P Boulengeur and G Cuvelier (ENSIA
and Degussa Texturant Systems, France)

Evolution of microstructure and rheology in mixed
polysaccharide systems - V. Pai,
M. Srinivasarao and S.A. Khan (North Carolina State Univ.)

Fish gelatin: structure, gelling properties and interaction
with other foods - N Howell (University
of Surrey, UK)

Molecular characteristics and rheological behaviour
of fish gelatin and carrageenan systems. - I
Haug, O Smidsrod and K I Draget (NOBIPOL, Norway)

Cold gelation of whey proteins: How to control protein
gel structure. - Cornelis G de kruif
, Arno Alting and Ronald Visschers

Friday 27th June

Adding dietary fibre in cookies:impact on product
quality. Effect of principal ingredients on quality of cookies with
dietary fibre. - M F Piteira, M
C Nunes, A Raymundo and I Sousa (Univ Tecnica de Lisboa, CIEAB and
CERTA, Portugal)

Glass transition and viscoelastic response of confectionery
gums containing different hydrocolloids - Marcin
Deszczynski, Julian South*, William McNaughton, John R. Mitchell
(Nottingham Univ)

Gelatin vs polysaccharide in mixture with sugar -
S Kasapis, I M Al-Marhoobi (Sultan
Qabous University, Oman), M Deszczynski, J R Mitchell (Univ. Nottingham,
UK) and R Abeysekera (Univ.York, UK)

The use of carrageenan or gellan gum to control caramel
rheology - Giuseppina Barra, Helen
Chisholm1 and John Mitchell (Nottingham Univ.)

High-sugar content acid-induced caseinate gels and
emulsion gels: Influence of low-methoxyl pectin - Lara
Matia-Merino and Eric Dickinson (University of Leeds, UK)

The use of dynamic rheology for ice cream characterisation
- Christine Granger, P Baray, V
Langendorff and M Cansell (Degussa, France)

Influence of hydrocolloids in low moisture foods-
a food polymer approach - Dr H Levine
(Nabisco, USA)

Effects of gelation rate on the rheological properties
of thermoreversible gels - K Nishinari
(Osaka City University, Japan)

Solvent structure and the effects of simple sugars
and polyols on the synergistic interaction of ?-carrageenan and locust
bean gum - D Oakenfull (Food Science
Australia)

Molecular size effects on gelation of water soluble
barley and oat beta-glucans - A
Lazaridou, H Vaikousi and C Biliaderis (Univ. Thessaloniki, Greece)

Multicomponent biopolymer gels: the agarose-carrageenan-gellan
system. - Vincent Meunier (Unilever
R&D Colworth)

Gelation behaviour and rheological properties of
k/i-hybrid carrageenans. - H Chanvrier,
S Durand, C Garnier, G Sworn, S Bourriot and J-L Doublier (INRA and
Rhodia Foods, France)

A new form of xanthan gum with enhanced properties
- Neil Morrison, R Clark, C Ruecker
and T Talashek (CP Kelco, USA)