Although several monographs and reviews have appeared on individual polymers of this type, and their applications and other technical aspects have also been discussed, this is apparently the first book to deal with the physical chemistry of water-soluble synthetic polymers as a group. This collective survey enables their properties and behaviour to be compared, and to be correlated with their molecular structures for predictive purposes. However, this has made it necessary to critically re-appraise much of the earlier fundamental work, so that current discussion of more recent work can be put on ta proper basis. Thus, of the 1800 or so references cited, the middle two-thirds related to the twenty-year period centred on about 1968. Nevertheless, sufficient key recent references have also been included so that the existing ‘state of the art is delineated.

Resins, gums and latex are almost ubiquitous in the plant kingdom and many of them continue to play an important role in our daily lives. Numerous plants produce some kind of resin, latex or gum, but only a few are commercially important today, even though their uses and applications are truly manifold. They have been used as adhesives, emulsifiers, thickening agents, they are added to varnishes, paints and ink; they lend their aromas to perfumes and cosmetics and even play a role in pharmacy and medicine. Gums are viscous substances which are secreted by the bark of certain trees. Usually transparent (but sometimes slightly tinted) they contain a mucilage which when dissolved in water makes the latter become viscous. When this mucilage is dissolved in water it can be made to precipitate with alcohol. Resins, on the other hand, are gluey and viscous substances which may be whitish, brownish, or red and are secreted by certain trees when they are incised. Resins contain an essence and are usually not water soluble. Most commonly found types of plant exudates are chemically completely different to gums. Several acacia species are important economically. True gums are complex organic substances mostly obtained from plants, some of which are soluble in water and others of which, although insoluble in water, swell up by absorbing large quantities of it. They are used in adhesives, pharmaceuticals, inks, confections, and other products. Resins are terpene based compounds. Terpenes constitute one of the largest groups of plant chemicals and they can be very complex. They are not water soluble, but can be either oil soluble or spirit soluble, depending on their specific chemical composition. Worldwide interest and activity in gums and resins has grown dramatically in the last few years. Governments, environmentalists, research institutions and other interest groups are among those who have begun to push for stronger support for gums and resins as a way to meet a range of economic, social and environmental goals. Some of the fundamentals of the book are photosynthesis and metabolism of carbohydrates, occurrence, properties and synthesis of the monosaccharides, nitrogen derivatives, carbohydrates in parenteral nutrition, essential carbohydrates, ethers, anhydro sugars and unsaturated derivatives, constitution of nicotinic acid and of nicotinamide, industrial methods of preparing nicotinic acid and nicotinamide, general physiology, metabolism and mechanism of the vitamin action etc. This book gives a complete insight of water soluble gums and resins that are used in day to day life in various Industries. It is an invaluable resource to all its readers, students, scientist, new entrepreneurs, existing industries and others. 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The synthetic counterparts of natural polymeric materials are now finding applications as light weight, mechanically strong, and environmentally stable sheets, fibers, films, adhesives, paints, and foams have replaced most of the commodity and structural materials. The systematic research on the preparation, characterization, and utilization of plastics resulted in creation of polymers often containing a set of several desirable properties in a single polymer. The polymers have established their place in engineering applications as well. Although the bulk of plastics production focuses on relatively simple commodity polymers, the proportion of specially designed and tailor-made plastics for specific and sophisticated applications is also increasing at a great pace. The specialty plastics, as well as their use in specific and sophisticated applications, are the key to the continued scientific growth and technological advances in the new millennium. This book thoroughly covers today's rapidly growing field of specialty polymers and their applications in more sophisticated and specialized areas. It gives the most recent in-depth knowledge and extremely comprehensive details of the chemistry, physics, material science, technology, and device applications of specialty polymers. This comprehensive book containing 16 chapters is the result of the untiring efforts of 35 most renowned experts from the national and international scientific community. This book is thought-provoking to the researchers working in the fields of chemistry, biochemistry, biotechnology, medicine, polymer chemistry, semiconductor physics, material science, electrochemistry, biology, electronics, photonics, material science, solid state physics, nanotechnology, electrical and electronics engineering, optical engineering, device engineering, data storage, etc.

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.

Epoxy is a term used to denote both the basic components and the cured end products of epoxy resins, as well as a colloquial name for the epoxide functional group. Epoxy resin are a class of thermoset materials used extensively in structural and specialty composite applications because they offer a unique combination of properties that are unattainable with other thermoset resins. Epoxies are monomers or prepolymers that further reacts with curing agents to yield high performance thermosetting plastics. They have gained wide acceptance in protecting coatings, electrical and structural applications because of their exceptional combination of properties such as toughness, adhesion, chemical resistance and superior electrical properties. Epoxy resins are characterized by the presence of a three membered cycle ether group commonly referred to as an epoxy group 1,2-epoxide, or oxirane. The most widely used epoxy resins are diglycidyl ethers of bisphenol-A derived from bisphenol-A and epichlorohydrin. The market of epoxy resins are growing day by day. Today the total business of this product is more than 100 crores. Epoxy resins are used for about 75% of wind blades currently produced worldwide, while polyester resins account for the remaining 25%. A standard 1.5-MW (megawatt) wind turbine has approximately 10 tonnes of epoxy in its blades. Traditionally, the markets for epoxy resins have been driven by demand generated primarily in areas of adhesives, building and civil construction, electrical insulation, printed circuit boards, and protective coatings for consumer durables, amongst others. The major contents of the book are synthesis and characteristics of epoxy resin, manufacture of epoxy resins, epoxide curing reactions, the dynamic mechanical properties of epoxy resins, physical and chemical properties of epoxy resins, epoxy resin adhesives, epoxy resin coatings, epoxy coating give into water, electrical and electronic applications, analysis of epoxides and epoxy resins and the toxicology of epoxy resins. It will be a standard reference book for professionals and entrepreneurs. Those who are interested in this field can find the complete information from manufacture to final uses of epoxy resin. This presentation will be very helpful to new entrepreneurs, technocrats, research scholars, libraries and existing units.