1. Hydrocolloids
By: Maryam Behmanesh

2. Intr ducti n

3. 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

4. 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

5. The world hydrocolloids market

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

7. Agar

8. 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).

9. Agar manufacture

10. Freezing-thawing method
Agar manufacture
Freezing-thawing method
Syneresis method

11. Freezing-thawing method
Traditional method
Thawing
Straining
Purification

12. Syneresis method
Treatment
Extraction
Filtration

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

14. 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

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

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

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

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

19. Carrageenan

20. Introduction

21. Species of carrageenan
lota
kappa
lambda

22. Manufacturing process
Extract carrageenan process
Processed Euchema seaweed process

23. 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

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

25. Food application

26. Dairy application Use Function Carrageenan type Use level (%)
Dessert gels
Gelation
kappa+iota
kappa+iota+locust bean gum
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

27. Dairy ice cream Ingredients % Butterfat 8.00 – 10.00
Milk solids non-fat
Sugar
10.00
Corn syrup solids
3.50
Carrageenan
Other hydrocolloids ( guar gum, locust bean gum, xanthan gum, Sodium alginate )
Emulsifier ( glyceryl monostearate )
Vanilla flavour
AS REQUIRED
Water To
( Total solids )

28. Furcellaran

29. Furcellaran where to be found ?
Furcellaria fastigiata

30. Out put of Furcellaran

31. Processing method

32. Food applications
Jellify
Jam
Meat
Beer
Marmalade

33. Xanthan

34. Xanthomonas campestris
Gram- Negative bacteria

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

36. Suitable solvent
Methanol
Ethanol
Iso propanol

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

38. 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

39. Ideal blend ratio : 10

40. Rheology
viscosity
Shear rate

41. Interaction with galactomannans/glucomannans

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

43. Gum Arabic

44. Acacia Sengal

45. Extraction Crushing Solving in water heating agitating decantation
filtration
pasteurizating
drying

46. Properties Dissolves in water Thickening agent Newtonian in behaviour
Essential oil

47. Food catapplication Confectionery Beverage Flavour encapsulation
As dietary fiber

48. Konjac gum

49. Amorphophallus konjac

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

51. muddles
jellify
sausage
Cream cheese
surimi
Ice cream
dessert
Mayonnaise
Bakery

52. Guar Gam

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

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

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

57. Food application
Cheese production
Ice cream
Dressing

58. 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