Novel Function The properties and working characteristics of raw materials, ingredients and food components are determined by their nutritional structure and composition. Designers and manufacturers are now considering what is needed in an ingredient for it to function in a particular way and creating these ingredients for specific functions within products

Gelling Agents Alginates Xanthan Gum Extracted from brown seaweed Thickens solutions Form gels Useful in sauces, syrups and soups Produced using bio technology on the outside of cells of the bacterium Xanthomas Campestris Xanthan gum is thixotrophic Meaning it becomes thinner when subjected to agitation, shaking or stirring. Xanthan gum also thickens again on standing giving excellent mouthfeel and allows for rapid flavour release Used in salad dressing

Gelling Agents Specially Developed Meat Analogue Carrageenan Meat substitute or extender Similar in texture, flavour and appearance to meat Examples include TVP and Quorn Compliment a range of different dietary requirements Obtained from seaweed Reacts with milk proteins to make a gel This is useful in desserts to thicken products Retains foamy texture in I instant cream

Stabilisers Cellulose Carboxymethyl cellulose This is naturally found in food as dietary fibre Dietary fibre can be modified to make them easier to use as a novel ingredient Used a stabiliser to prevent oil and water separating Fat replacer ( absorbs lots of water) Gives smoothness to food products ( Like icecream)

Cellulose Cellulose supplies roughage or fibre Cellulose gives strength to plants in the form of long fibres Ability to hold water Facilitates muscular movement of the gut Highly refined food = Low in fibre ‘Primitive’ food= High in fibre Fibre protects aginst obesity, diabetes and cancer of the colon Fibre benefits absorption of nutrients from the gut

Gelatinisation of Starch – stage 1 Gelatinisation can be divided into three main areas: In cold water - starch takes up about 25% (of its own weight) of water. The hydrogen bonds are weak

Gelatinisation of starch stage 2 At about 60C the granules swell rapidly, taking up 3 and 10 times their weight in water

Gelatinisation of starch –stage 3 Up to 20 times the weight of the granules has been absorbed in the water and they begin to split. Starch granules spill out into the surrounding water and its viscosity increases. The remaining granules stick together to form a gel

Retrogradation Gels formed from amylase can show SYNERESIS - Weeping of water Evidence of this can be seen in canned products which have been thickened by starch or flour This is the reverse of gelatinisation and is known as retrogradation