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HYDROCOLLOIDS (ALGINATE (made up of blocks of D- mannuronic acid (M-…
HYDROCOLLOIDS
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WHAT?
A range of polysaccharides & proteins, also known as 'water soluble gums', 'gums', 'stabilizers'
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PECTIN
High methoxyl pectin
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Have firm & short structure, clear & transparent, excellent flavor release
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DE increase, ability to gel increase
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ALGINATE
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excellent stabilizer in frozen products- avoid crystallization, gives homogenous breakdown without whey separation
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Propylene glycol alginate (PGA): has emulsification properties, used as stabilizer in emulsion
CARRAGEENAN
TYPES
Kappa carrageenan
form rigid, high strength gel
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GUM ARABIC
polysaccharide containing galactose, rhamnose, arabinophyranose, arabinofuranose, glucuronic acid
contain small amount of protein, calcium, magnesium, potassium
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LOCUST BEAN GUM
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Application in canned foods, sauces, desserts, beverages, ice cream, processed meat
GUAR GUM
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used primarily as viscosity builder, stabilizer & water binder
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XANTHAN GUM
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excellent stability to heat & pH: temp 0- 100C, pH 1- 13
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use for its thickening, suspending & stabilizing effects
CELLULOSE
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Use for thickening, suspending,
stabilizing & modify flow characteristics
Used in fried foods- create a barrier to oil absorption, retard loss of moisture, improve adhesion of batter
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GELATINE
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Bloom: measurement of gel strength - high bloom, high viscosity
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