About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 68. Chapters: Edible thickening agents, Tapioca, Starch, Collagen, Guar gum, Gelatin, Agar, Sago, Kudzu, Arrowroot, Pectin, Beta-glucan, Waxy corn, Carrageenan, Mung bean, Hypromellose, Methyl cellulose, Xanthan gum, Glucomannan, Alginic acid, Konjac, Butyl rubber, Roux, Modified starch, Dextrin, Salep, Psyllium seed husks, Potato starch, Corn starch, Tragacanth, Calcium alginate, Irvingia, Galactomannan, Njangsa, Gellan gum, Native starch industry of Thailand, Gulaman, Monodora myristica, Natural gum, Florida arrowroot, Locust bean gum, Fumed silica, Polydextrose, Hydrophobic silica, File powder, Erythronium japonicum, Aerosil, Beurre manie, Hydroxypropyl distarch phosphate, Phosphated distarch phosphate, Acetylated distarch adipate, Cassia gum, Gum karaya, Chondrin, Millet Jelly. Excerpt: Collagen (English pronunciation: ) is a group of naturally occurring proteins found in animals, especially in the flesh and connective tissues of mammals. It is the main component of connective tissue, and is the most abundant protein in mammals, making up about 25% to 35% of the whole-body protein content. Collagen, in the form of elongated fibrils, is mostly found in fibrous tissues such as tendon, ligament and skin, and is also abundant in cornea, cartilage, bone, blood vessels, the gut, and intervertebral disc. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes one to two percent of muscle tissue, and accounts for 6% of the weight of strong, tendinous muscles. Gelatin, which is used in food and industry, is collagen that has been irreversibly hydrolyzed. The molecular and packing structures of collagen have eluded scientists over decades of research. The first evidence that it possesses a regular structure at the molecular level was presented in the mid-1930s. Since that time, many prominent scholars, ...
