1. 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

2. 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

3. 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

4. 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)

5. 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

6. 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

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

8. 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

9. 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