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Based on the applications in food products: dairy & frozen products > confectionery > meat &
poultry products > beverages > bakery products > sauces & dressing > others
Functional properties
Viscosity
• thicken the water for adding body, texture and mouthfeel of
food products such as syrup (low calorie syrups)
• Usually used in systems where the oil/fat content is
reduced/eliminated by water substitution (example: reduced-
fat salad dressing)
Stability
Algae
Red seaweeds: agar, carrageenan
Brown seaweeds: alginate
Animal: gelatin, caseinate, whey protein, soy protein, egg white protein, chitosan
Modified corn starch as thickener in baked beans, hoi-sin sauce, and yoghurt
Modified corn starch as gelling agent with sodium alginate in apple pie filling
Seaweeds polysaccharides-AGAR
• AGAR obtained from red seaweeds Rhodophyceae with main
species Gelidium (produced the highest gel strength agar) and
Gracilaria
• Structure: repetitive units of D-galactose and 3-6, anhydro-L-
Gelidium galactose and a low sulfate ester content
• Gelling power is obtained from the hydrogen bonds formed
among its linear galactan chain.
• Concentration for gelation 0.2%, doesn’t need cations to gel,
gel point ranges 28-31oC (Gelidium) and 29-42oC (Gracilaria)
and melting point 80-90oC (Gelidium) and 76-92oC (Gracilaria)
Gracilaria
• Agar forms gel over a wide pH range, but it can be hydrolyzed
by acid at high temperature
Structure of agar
Agarose
Two components:
• Agarose = the gelling fraction, a neutral polymer, β-1,3-linked- D-galactose and α-1,4-
linked 3,6-anhydro-L-galactose
• Agaropectin, a charged, the non gelling fraction, is a sulfated polysaccharide (3% to 10%
sulfate), composed of agarose and varying percentages of ester sulfate, D-glucuronic
acid, and small amounts of pyruvic acid
• Ratio agarose to agaropectin varies among seaweed specieis, Agarose normally represents
at least two-thirds
Synergy, incompatibility and applications
Synergy Incompatibility with:
• Gelidium agar with locus bean and carob • Tannic acid and other proton scavenger
• Agar with high sugar concentration such as potassium iodide, guanidine,
(>60%) urea and sodium thiocyanate
• CMC is (hot and cold) water soluble, anionic cellulose derivate, insoluble in organic solvent
• Light tan to white, odorless, tasteless, free-flowing powder, fairly hygroscopic
• Highly pure (>99.5%) of CMC = cellulose gum , it is GRAS
• Solubility depends on the chain length, less DP more soluble in water
• Viscosity: the longer chain length the higher viscosity
• It tends to agglomerate and lump when introduced to water, so need high agitation or pre-blending
to dry ingredients
• High water holding capacity: 42.3 g/g; stable over wide pH range (not less than 3.0), stable to salts
CMC-applications
• Beverages: ready to drink, dry mix and concentrates, protein beverages
• Bakery: tortillas, bread, cakes and sweet goods, instant noodles, icing, frostings
and glazes
• Dairy desserts: ice cream, and frozen desserts, whipping cream and whipped
toppings
• Processed foods: meat analogues, meat, fish and poultry products, syrups, sauces
and soups, fried foods, encapsulation and films
Gelatin
• Is a proteinaceous material obtained from animal connective tissue (skin or
bones) of animal species: beef, pork, fish and poultry using hydrolysis in acid
(type A) or basic (type B)
• It hydrates readily in warm/hot water to give low viscosity solutions with a
good whipping and foaming properties
• After cooling, the network of polypeptide chains associates slowly to form
clear, elastic gels and syneresis free.
• The melting point is <37oC, melt in the mouth and give smooth textures
with excellent flavor release
Extra cellular protein contain 3
heliical chain polypeptides @ 1000
amino acids with glycine present in
every 3 residues
https://www.google.co.id/search?q=gracilaria&biw=1047&bih=511&source=lnms&tbm=isch&sa=X&ved=0CAYQ
Commercial gelatin
• Available in: fine powder to coarse granules, sheets or
flakes
Production, characteristics of gelatin
Pig Fish skin Beef bone poultry
Type gelatin A A B A