Hydrocolloids By: Maryam Behmanesh

Intr ducti n

Botanical Alga Microbial Animal xanthan gum, curdlan, dextran, gellan gum, cellulose Gelatin, caseinate, whey protein, soy protein, egg white protein, chitosan red seaweeds agar, carrageenan brown seaweeds alginate trees cellulose tree gum exudates gum arabic, gum karaya,gum ghatti, gum tragacanth plants starch,pectin, cellulose seeds guar gum,locust bean gum, tara gum , tamarind gum tubers konjac mannan Botanical Alga Microbial Animal

The specific hydrocolloids used : Introduction to food hydrocolloids 3· baked beans contain modified corn starch as a thickener · hoi-sin sauce contains modified corn starch as a thickener · sweet and sour sauce contains guar gum as a thickener · Sunny Delight fruit drink contains modified starch as an emulsifier with carboxymethyl cellulose (CMC) and xanthan gum as thickeners · the Italian dressing includes xanthan gum as a thickener · `light' mayonnaise contains guar gum and xanthan gum as fat replacers to enhance viscosity · the yoghurt incorporates gelatin as a thickener rather than a gelling agent · the mousse contains modified maize starch as a thickener with guar gum, carrageenan and pectin present as `stabilisers' · the Bramley apple pies contain modified maize starch with sodium alginate as gelling agent · the fruit pie bars contain gellan gum and the blackcurrant preserve and redcurrant jelly contain pectin as gelling agents

The world hydrocolloids market

Thickening characteristics Xanthan gum. Carboxymethyl cellulose Methyl cellulose and hydroxypropyl methyl cellulose Galactomannans (guar and locust bean gum)

Agar

Agar Phylum. Rodophyta. Class. Florideophyceae. Order. Gelidiales. Family. Gelidiaceae. Genus. Gelidium. Species. G. sesquipedale*, G. amansii*, G. robustum*, G.pristoides, G. canariense, G. rex, G. chilense, etc. Genus. Gelidiella. Species. G. acerosa. Genus. Pterocladia. Species. P. capillacea*, P. lucida* Order. Gracilariales. Family. Gracilariaceae. Genus. Gracilaria. Species. G. chilense*, G. gigas, G. edulis, G. gracilis, G. tenuistipitata*, Genus. Gracilariopsis Species. G. lamaneiformis, G. sjostedtii Order. Ahnfeltiales. Family. Ahnfeltiaceae. Genus. Ahnfeltia. Species. A. plycata. *The most used agarophytes in industry. Fig. 4.1 The taxonomic classification of agarophytes. Source: ArmiseÂn (1995).

Agar manufacture

Freezing-thawing method Agar manufacture Freezing-thawing method Syneresis method

Freezing-thawing method Traditional method Thawing Straining Purification

Syneresis method Treatment Extraction Filtration

Agar application in several cultural world regions *Asia *Europe *Latin America Ice cream Milk shake Sherbet Custard pudding Cakes Flat icing Cookies Jams, Jellies

Soluble fibre content in foodstuffs ( from GALATAS 2006) Total fibre (%) 1 Fruits 0.5 2.8 2 Vegetables 0.6 3.5 3 Refined cereals 1.0 3.8 4 Fibre-rich cereals 6.5 30.1 5 Legumes 0.4 5.2 6 Bread 7 Meat 0.0 8 Fish 0 9 Carrageenans 75.0 76.0 10 Locust bean gum 78.0 -------- 11 Guar gum 76.5 12 Konjac 13 Agar agar 94.8 95.0

Some formulations for agar in human diet Yokan Sweet potato sweet Sugar icings Agar

Yokan Agar 50gm Water 2000 to 3000gm Sugar 1000 to 2000gm Inverted sugar 1500 to 3000gm Citric acid 2gm Flavour and colour If desired Azuki beans Variable according to each case but enough to

Sweet potato sweet Sugar 37% Glucose 21%, usually syrup of 76 Brix Agar 0.181% Locust bean gum (LBG) 0.29% Fresh sweet potato with skin 80%.

Sugar icings Agar 0.35% Salt (NaCl) 0.3% Emulsifier 0.4% Granulated sugar 15.0% Coating sugar (Glasee) 73.0% Water Enough to complete 100%.

Carrageenan

Introduction

Species of carrageenan lota kappa lambda

Manufacturing process Extract carrageenan process Processed Euchema seaweed process

Extract carrageenan process Seaweed Water wash Alkaline extraction Coarse filtration Fine filtration Concentration Potassium chloride precipitation Potassium +/- freeze thaw cycle Alcohol precipitation Drying Grinding Blending

Processed Euchema seaweed process Water wash Soak in potassium hydroxide Chopping Bleaching Drying Grinding Sterising Blending

Food application

Dairy application Use Function Carrageenan type Use level (%) Dessert gels Gelation kappa+iota kappa+iota+locust bean gum 0.5-1.0 Low calorie gels Non – dairy puddings Emulsion stabilisation Kappa 1±0.3 Syrups Suspension, bodying Kappa, lambda 0.3±0.5 BBQ and pizza sauces sauces Bodying 0.2±0.5 Whipped toppings Kappa+iota 0.1±0.3 Imitation coffee creams lambda 0.1±0.2 Petfoods Thickening, suspending iota+guar gum fat stabilisation kappa+locust bean gum

Dairy ice cream Ingredients % Butterfat 8.00 – 10.00 Milk solids non-fat 11.10-10.80 Sugar 10.00 Corn syrup solids 3.50 Carrageenan 0.015-0.025 Other hydrocolloids ( guar gum, locust bean gum, xanthan gum, Sodium alginate ) 0.10-0.20 Emulsifier ( glyceryl monostearate ) 0.20-0.50 Vanilla flavour AS REQUIRED Water To 100.00 ( Total solids ) 33.3-35.0

Furcellaran

Furcellaran where to be found ? Furcellaria fastigiata

Out put of Furcellaran

Processing method

Food applications Jellify Jam Meat Beer Marmalade

Xanthan

Xanthomonas campestris Gram- Negative bacteria

Ectraction The use of solvent ( Economy ) Enzymatic (expensive)

Suitable solvent Methanol Ethanol Iso propanol

Hydration factors dispersion Particle size Composition of the solvent Agitation rate of the solvent Particle size Composition of the solvent dispersion

The method of dispersion Add through a funnel Mixing with other components Dispersion in oil The smaller the particle size the faster the maximum viscosity is reached

Ideal blend ratio 1 : 10

Rheology viscosity Shear rate

Interaction with galactomannans/glucomannans

Food applications batters chiken Baked goods dressing Dry mixes Dairy product Frozen foods fish

Gum Arabic

Acacia Sengal

Extraction Crushing Solving in water heating agitating decantation filtration pasteurizating drying

Properties Dissolves in water Thickening agent Newtonian in behaviour Essential oil

Food catapplication Confectionery Beverage Flavour encapsulation As dietary fiber

Konjac gum

Amorphophallus konjac

Extraction harvesting washing Sheeting drying milling Sorting by size particle Washing with water & alcohol Deodorization

muddles jellify sausage Cream cheese surimi Ice cream dessert Mayonnaise Bakery

Guar Gam

Guar seed production worldwide average of about 500000 tons per year Trading Guar seed production worldwide average of about 500000 tons per year

Structure Guar gum makes a flexible films readily absorb water and a creates a very viscous solution

the two halves of the seed Extraction the two halves of the seed separating the germ Heating the endosperm Atomized

Food application Cheese production Ice cream Dressing

Reference G. O.Phillips and P.A. Williams : Handbook of hydrocolloids /Second edition A.Nussinovith : Hydrocolloid Applications(2002)/Springer T.R.Laaman : Hydrocolloid in food technology( 1990 )/wiley