AMITY INSTITUTE OF FOOD TECHNOLOGY CREDIT SEMINAR

TOPIC- Food Hydrocolloid PRESENTED BY- Sujata Mishra E.NO. - A4312608018 BATCH- 2008-12 ABSTRACT A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water, and depending on the quantity of water available that can take place in different states, e.g., gel or sol (liquid). Hydrocolloids can be either irreversible (singlestate) or reversible. For example, agar, a reversible hydrocolloid of seaweed extract, can exist in a gel and sol state, and alternate between states with the addition or elimination of heat. Many hydrocolloids are derived from natural sources. For example, agar-agar and carrageenan are extracted from seaweed, gelatin is produced by hydrolysis of proteins of bovine and fish origins, and pectin is extracted from citrus peel and apple pomace). Other main hydrocolloids are xanthan gum, gum arabic, guar gum, locust bean gum, cellulose derivatives as carboxymethyl cellulose, alginate and starch. Hydrocolloids are among the most widely used ingredients in the food industry. They added to control the functional properties of aqueous foodstuffs. Most important amongst these properties

are viscosity (including thickening and gelling) and water binding but also significant are many others including emulsion stabilization, prevention of ice recrystallization and organoleptic properties. The degree with which the hydrocolloid solutions mix with saliva, determined by their degree of chain entanglement, determines flavor perception. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. Other more specialist applications include adhesion, suspension, flocculation, foam stabilization and film formation. Purified hydrocolloids providing improved yield, creaminess, syneresis control, stability, and rich appearance to the dairy products. Purified hydrocolloids providing improved yield, knack, elasticity, stability and syneresis control to the meat products.

CONTENTS A. Introduction----------------------------------------------------------------------------------------5 B. Objectives-----------------------------------------------------------------------------------------6 C. Review of literature------------------------------------------------------------------------------7-25 1. General properties of hydrocolloids-------------------------------------------------------7 2. Characteristics of Hydrocolloids-----------------------------------------------------------7 3. Classification of Hydrocolloid--------------------------------------------------------------8-9 4. Considerations when using hydrocolloids------------------------------------------------9-12 5. Function and features of hydrocolloids in food processing-------------12 6. Natural hydrocolloids-----------------------------------------------------------------------13-24 7. Hydrocolloids in dairy products----------------------------------------------------------24-26 8. Hydrocolloids in beverages---------------------------------------------------------------26-27 9. Hydrocolloids in cereal technology------------------------------------------------------27 10. Hydrocolloids in frozen dessert----------------------------------------------------------27-29 11. Functions of Hydrocolloids---------------------------------------------------------------29-31 12. Roll of Hydrocolloids in Fried Food-----------------------------------------------------31 13. RheoRanger Hydrocolloids-------------------------------------------------------------31-33 D. Discussion/Conclussion------------------------------------------------------------------------34 E. References----------------------------------------------------------------------------------------35

INTRODUCTION A hydrocolloid is defined as a colloid system wherein the colloid (A colloid is a substance microscopically dispersed evenly throughout another substance) particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water, and depending on the quantity of water available that can take place in different states, e.g., gel or sol (liquid). Hydrocolloids, or gums, are hydrophilic polymers, of vegetable, animal, microbial or synthetic origin, that generally contain many hydroxyl groups and may be polyelectrolytes. Food hydrocolloids have been widely used in the food industry for their gelling, thickening, emulsifying, dispersing, and stabilizing functions. Food hydrocolloids control the texture and at the same time they control flavour and aroma release which has also been studied extensively. Hydrocolloids are employed in sauces mainly to influence texture or viscosity. They are generally polysaccharides, but gelatin (a protein) is included because its functionality and behaviour in food systems is very similar to that of a polysaccharide-based gum. Due to their properties are of unique functionality for food industry, it is possible to produce many well-known food products such as chewing gums, yogurts, low sugar jams, sauces and ready meals as well as cheap meat products. Depending on chemical composition and type, hydrocolloids even at low dosages play a significant role as thickening agents, water binding agents as well as foam, suspension and emulsion stabilizers. Hydrocolloids give a proper structure to our products improving mouthfeel, giving a feeling of satiety and in dietary products they prolong the time of ingesting nutrients. The food industry has a wide range of hydrocolloids to choose from including agar, alginates, gum arabic, carrageenan, cassia, carboxy methyl cellulose, gelatin, gellan, guar, karaya, konjac flour, locust bean gum, methyl cellulose and hydroxypropyl methyl cellulose, microcrystalline cellulose, pectin, starch, tara, tragacanth and xanthan. They can be used alone or in tailored blends. Gelatin, a protein of animal origin, was used almost exclusively in the ice cream industry as a stabilizer, but has gradually been replaced with polysaccharides of plant origin due to their increased effectiveness and reduced cost. Starch, particularly modified starch, is the most widely used hydrocolloid in the food industry and accounts for more than three-fourths of total hydrocolloid use by volume, says Dennis Seisun, CEO of IMR Interna, San Diego. Gelatin, a unique protein, ranks a distant second in this ingredient category made up predominantly of polysaccharides. Gelatins and starches account for more than 50 percent of hydrocolloid value in North America. R.No. - 1,2(a),(b)
3

OBJECTIVES My objectives of studying Food Hydrocolloids are:(1) (2) (3) (4) To study function of food hydrocolloids in food processing. To study the application of food hydrocolloid in food industry. To study the origin of hydrocolloids. To study the properties of food hydrocolloids.

REVIEW OF LITERATURE

General properties of hydrocolloids

Hydrocolloids are used either alone or in combination to achieve specific synergies between their respective functional properties. While stabilising, emulsifying, thickening and/or jellifying the solid or liquid products, they also enhance the whole foods structure and improve the mouthfeel. Depending on the nature of the food products, hydrocolloids provide either firmness or softness; in any case a stable consistency to the finished products. In bakery products they bind the dough moisture and improve its retention, which in turn keeps the dough fresh during its shelf life. They inhibit possible syneresis in yoghurts, impede flocculation (e.g. in milk beverages) during shelf storage and stabilise food and beverage emulsions in general. They strengthen the heat stability of dairy products and control melting processes items like ice creams and frozen desserts. Hydrocolloids have a neutral taste and aroma which permits a free flavour release of all recipe components. They provide an unctuous body to fat-reduced products, in which they compensate for the low fat content with their water-binding ability and texturising properties. They also help create a fat-like jellified structure that remains stable throughout the products shelf life and pleasantly melts in the mouth to yield a full flavour release during consumption. This property is widely used in the production of fat-reduced dairy and meat products. Hydrocolloids perform a true bodybuilding function in foodstuffs and act as a warrant for shape stability, perfect consistency, freshness and harmonised texture. R.No.- 1,2(a),(b) Characteristics of Hydrocolloids The unique and unifying characteristic of hydrocolloids is their ability to interact with water and form gels at very low concentrations. Gels are essentially three-dimensional interconnected molecular networks that exhibit varying degrees of strength, stability and ability to entrap water and manage its migration.

Another common characteristic of hydrocolloids is their tendency to form colloidal solutions. Distinctly different, colloidal solutions are relatively stable and generally viscous. In colloidal

solutions the hydrocolloid particles retain a measurable size and may be separated from their dispersing solution by passing through a semi-permeable membrane. R.No.- 1,2(b) Classification of Hydrocolloid Hydrocolloids are classified as either thickening or gelling agents.

(1) On the basis of gelling property: Hard/Soft: How much force does it take to rupture the gel? Brittle/Elastic or Springy: Does the gel break suddenly or deform? After the first bite, does the gel return to its original height? Cohesive: Is the gel difficult to break up in the mouth? Does it stay together? Gummy: Is the gel hard and cohesive? Chewy: Is the gel both gummy and springy? Adhesive: Does the gel adhere to the teeth or palate?

Characteristics of Gels Important characteristics of gels are: Thermo-reversible/Irreversible: Thermo-reversible gels melt when heated to a high enough temperature (with the exception of methylcellulose, which forms thermo-reversible gels that set when heated and melt when cooled). Thermo-irreversible gels will not melt when heated. Some gels are thermally reversible, but the melting temperature is so high that they dont melt in practice (high-acyl gellan). Tendency for Syneresis: Syneresis occurs when liquid weeps out of a gel over time, as happens in custards. Agar is prone to syneresis; water can be expelled merely by pressing on it. Some gels only experience syneresis after long periods of time. Many gels that are ruined by freezing (see freeze-thaw stability, below) tend to weep when thawed. Within a given hydrocolloid system, harder gels tend to weep more than softer ones. Freeze-thaw stability: Gels that may be frozen and thawed repeatedly are called freeze-thaw stable. Many gels begin to degrade after freezing; only one freeze-thaw cycle is advised. When an unstable gel is frozen and later thawed, its texture and structural may be compromised by the physical changes. To offset this effect and promote freeze-thaw stability, a second thickening hydrocolloid may be added to the gel system. Clarity: The addition of some hydrocolloids yield gels that are more transparent than others.

 Flavor release: Flavor release describes how well a gel expresses the flavorings with which it has been made. Flavor release is determined by many gel texture properties. Gelatin, for example, is considered to have excellent flavor release mainly because it melts in the mouth, whereas alginate is said to have poor flavor release because it tends to lock up flavors. Shear reversibility: Shear is a force in which parallel objects move in opposite directions in a sliding motion, such as in the action of scissors cutting or a razor shaving. Stirring produces a shear, as does blending. Very fast blenders are called high-shear blenders. A shear-reversible gel will reform after it has been broken by a shear force. Most gels are not shear reversible.

(2) On the basis of thickening property:Gel Flow Properties Hydrocolloids that thicken are judged by the flow properties they produce: Shear thinning: Water has the same viscosity no matter how fast or how hard it is stirred. Liquids that display this characteristic are called Newtonian fluids. Most hydrocolloids, however, display nonNewtonian behavior tend to get thinner as they are sheared (known as pseudo-plastic behavior). Large tangled hydrocolloid molecules that are aligned randomly in solution tend to be thick. As shear is applied to the solution and the molecules start to move, they tend to align themselves in planes, causing them to grow thinner the more vigorously they are stirred. Yield point: Some hydrocolloids act like a gel when standing still and liquify instantly under shear. Hydrocolloids with yield points, such as xanthan gum, are useful as stabilizers in foods like salad dressing. The dressing acts like a gel when its sitting on the table: the oil droplets stay dispersed in the bottle. But when the dressing is poured, it flows like a liquid. A related term sometimes used synonymously with yield point is thixotropic. Thixotropic fluids, such as ketchup, act as a solid until they are sheared with sufficient force for sufficient time. Fluid gels: Hydrocolloids can also form fluid gels. Fluid gels have the properties of both a fluid and a gel. Agar fluid gels can look like hair gel on the plate but feel like a smooth, creamy sauce in the mouth. Gellan can make a fluid gel that diners will experience like a soup but that will suspend large particles as if it were solid. CONSIDERATIONS WHEN USING HYDROCOLLOIDS Forming Gels: -It is extremely important to understand when and why a hydrocolloid gels since this behavior typically determine which hydrocolloid is appropriate to use. Heating and Cooling: - Many hydrocolloids gel when cooled. Sometimes these gels can be melted again, such as gelatin, and sometimes they cannot, such as the pectin in a jam. Methylcellulose forms a
7

gel when heated that melts on cooling. Some thermally reversible gels show temperature hysteresis, that is, the setting temperature of the gel is lower than the temperature needed to melt the gel. This property can be very important to a chef. For example, agar sets around 35C but melts at around 90C. The low set temperature makes agar easy to work with, and the high melt temperature allows agar preparations to be served hot. Thermally formed gels can also be slow set or snap set. Snap setting hydrocolloids, like gellan, gel instantly below their gelation temperature. Calcium and Potassium: - Some hydrocolloids form gels in the presence of positively charged ions, mainly calcium and potassium. In these instances, the positive ion fits into negatively charged areas in the hydrocolloid, allowing two hydrocolloid molecules to stick together in a structure similar to an egg-crate. In some cases, like alginates, these gels are not reversible; in others, like kappa carrageenan, thermo-reversible gels are formed. It is extremely important to control the amount of calcium in solution when dealing with calcium-dependent hydrocolloids. If too much calcium is present, the hydrocolloid will gel immediately, a process that is called pre-gelation. Sometimes, the hydrocolloid simply will not hydrate in a recipe. In these cases, chemicals called sequestrants are added to these solutions to prevent pre-gelation and allow proper hydration. Sequestrants have the ability to bind with ions like calcium more effectively than hydrocolloids can. In many cases, the amount of calcium in tap water alone can cause pre-gelation of a hydrocolloid if not treated with sequestrants. Acidic solutions (low pH) also need more sequestrants than neutral solutions because many calcium impurities are more soluble and affect hydrocolloids more at low pH (see section on calcium salts and sequestrants). Synergy, 1+1=3:- Hydrocolloids do not act like most ingredients. In general, do not expect to be able to mix two hydrocolloids without changing their properties. When two liquids of the same viscosity made with different hydrocolloids are mixed, the viscosity often does not stay the same, but increases. The hydrocolloids have a synergistic increase in viscosity. This effect is used by manufacturers to save money, because they can use a smaller quantity of hydrocolloid in a synergistic system. Another example of synergy is when xanthan gum and locust bean gum, normally non-gelling thickeners, are mixed. Surprisingly, they form a gel. This is called synergistic gelation. Sometimes, hydrocolloids will show synergism with a particular non-hydrocolloid ingredient. For instance, carrageenan plus milk gels at half the concentration of carrageenan plus water. As a rule of thumb, gelling hydrocolloids and thickening hydrocolloids can often be mixed to get the benefits of both (locust bean gum can be added to kappa carrageenan to give it a better texture, for example) without synergistic effects that will damage a recipe. Charged and uncharged hydrocolloids can also often be mixed without incident, like methylcellulose and alginate.

 Hydration: - For a hydrocolloid to work properly, it must be hydrated and dissolved in solution. When a recipe fails, the problem is frequently improper hydration. Hydration procedures vary from hydrocolloid to hydrocolloid, but there are some important general rules. Hydrocolloids added to water tend to swell as they unfold into solution. The swelling causes particles to clump together forming lumps that are very difficult to dissolve. Many hydrocolloids are even more lump-forming than starch. The trick to hydrating hydrocolloids is to get good dispersion keep the hydrocolloid particles separated before they start to swell, hydrate, and cause lumps. Industrially, hydrocolloids are often mixed with a non-solvent, like alcohol or corn syrup, or an easily dissolved powder like sugar. This pre-mix helps the hydrocolloid particles get away from each other while they hydrate. In general, hydrocolloids like to be hydrated in pure water. Large concentrations of sugar, salt, starch, alcohol, or anything that competes with the hydrocolloid for water can hinder hydration. Sometimes a hydrocolloid will not hydrate in a recipe. Alginates, for instance, will not hydrate in acidic liquids. In these cases, the hydrocolloid can be pre-hydrated in pure water, and the resulting solution can usually be added to the recipe without a problem. It is a good practice to add hydrocolloid as early in a recipe as possible. Recipe Formulations and Measuring: - Hydrocolloids are usually specified in percent by weight. One kilogram of 2% alginate solution contains 980 g of water and 20 g of alginate. Calcium Salts and Sequestrants: - Calcium sequestrants (chemicals that bind calcium ions) are difficult to understand. The two sequestrants most used by chefs are sodium citrate and sodium hexametaphosphate (SHMP). Sodium citrate only works in systems above a pH of 4, while SHMP works in all the pH ranges a chef will ever use. For most applications, SHMP at 0.1% will provide good sequestering ability. Different recipes specify the use of different calcium salts. The three most common are calcium chloride, calcium lactate, and calcium lactate gluconate. Calcium chloride is 36% calcium, is inexpensive, and is very soluble in water, but has a terrible taste. Calcium lactate is 13% calcium, is more expensive, and is not nearly as soluble as calcium chloride, but it tastes much better. Calcium lactate gluconate, or calcium gluconate, is only 9% calcium, is much more expensive than the others, and is not very solubleit needs to be dissolved in hot water, but is flavorless. Dispersion & Dissolution: - Hydrocolloids that form gels are easily dispersed when conditions are favorable for gelling. Dispersion (getting hydrocolloid particles as far away from each other as possible before they start to absorb water and swell) is simple to do when a hydrocolloid is added to water in a state favoring gelling because they are not soluble in that state.

Dissolution cannot happen when conditions are favorable for gelling. Gelatin cannot be dissolved in cold water. Kappa carrageenan cannot be dissolved in potassium-filled cold water. Hydrocolloid recipes often call for the addition of a hydrocolloid in conditions that favor gelling, to allow dispersion, and then specify putting the hydrocolloid in a condition that doesnt favor gelling, to allow dissolution and hydration. Hydration tip: - Blenders use high shear to beat particles away form each other and achieve good dispersion throughout a mixture.

Function and features of hydrocolloids in food processing

Application Emulsification in beverages Necessary functionality and features needed for best performance Coating of an oil droplet by the high molecular weight fraction rich in protein (AGP). Direct correlation between the proportion and molecular weight of the AGP and the emulsification performance and stability due the elasticity of film formed at the interface. Heat induced hydrophobic associations in the solid state result in the highest performance due to increasing the proportion of the AGP. This is the basis of enhanced gums commercially available under the trade name Supergum. Preventing sugar crystallisation and emulsifying fat to ensure even distribution throughout the product. Long- term emulsion stability is not required particularly for products with high sugar and low moisture contents such as jujubes, pastilles, caramel and toffees. Thickening properties (viscosity) and film forming are required as a glaze in candy products. Binding agent for the paste base. Forming a protective film to avoid penetration of oxidising agents, and allowing controlled release. Need for increased wetability and good viscosity control. Typically, A. seyal is used since it has lower viscosity and can sufficiently provide shortterm emulsion stability prior to spray drying. Higher concentration of gum can also be used to provide a matrix as well as encapsulation. Free flowing, adhesion properties, control the water absorption and to impart smoothness. Interact and bind water, to thicken as a gel. Gel formation with enhanced water absorption. High proportion of AGP. Lace curtain effect on beer. Maximise content of high molecular weight component rich in protein which responsible for producing the foams. Other products include marsh mallows and whipping creams.

Confectionary

Encapsulation of essential oils; aromatic compositions, plant essences. Oleoresin spices, fruit juices, vitamins, polyunsaturated fatty acids, enzymes, acids, trace elements, mineral oils, pesticides Bakery for toppings and glazes Texture and flavour modification in confectionery Foam stabilization- structure forming

10

Wine

Emulsifier and stabiliser for colour particularly in red wine by forming a protective film layer to prevent precipitation; reduce perception of acidity and tannin harshness; provide sensory impacts that include nose, palate and mouth feel modifications. Best performance achieved with high proportion of AGP to give long-term emulsion stability. Dairy products, processed fruits, bakery items, frozen desserts, meat products and food for diabetics. Need ability to fermentation in colon to give short-chain fatty acids, with bulking ability. A. seyal is typically used due to its low viscosity compared to A. senegal.

Dietary fibre

R.No.- 2(a),(h),(f) Natural hydrocolloids Though alike in many ways, hydrocolloids also have many differences with respect to their property and compatibility. The choices require consideration of the entire product spectrum from mixing and processing, through finished product attributes, storage and end use.

Carrageenans [E-407] It is an anionic polysaccharide, extracted

principally from the red seaweed Chondrus crispus. It is approved for GRAS food substance under section 172.620 in Title 21 set by the U.S. Code of Federal Regulations (21 CFR 172.620). They form a special subcategory among the food hydrocolloids. Carrageenan types kappa, iota, lambda are polysaccharides from seaweed origin. The primary differences which influence the properties of kappa, iota and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. They belong to the botanical class. They are especially known for their thermoreversible thickening and gelling properties, as well as their outstanding ability to bind water, inhibit the syneresis effect, suspend and stabilise emulsions. It improves the volume of baked products produced from frozen dough
by 15% to 20%. It may be applied to frozen dough used to make rolls, croissants, pastries and pizza.

In general, three major types of carrageenans can be distinguished:

Alcohol processed refined carrageenans. Potassium chloride processed refined carrageenans. Semi-refined carrageenan, also called PNG (Philippine Natural Grade) or PES (Processed Eucheuma Seaweed). This has only more recently been approved for food applications.

11

It is available in three major brands:

Satiagel carrageenan Satiagum carrageenan Aubygel carrageenan

Higher levels of ester sulfate lower the solubility temperature of the carrageenan and produce lower strength gels or contribute to gel inhibition. Carrageenan solutions are typically clear and of alkaline pH. All solutions are pseudoplastic with some degree of yield value. Lambda is non-gelling. Kappa canproduce brittle gels; Iota can produce elastic gels. Kappa and iota solutions require heating for proper hydration. Carrageenans confer a smooth texture to at elevated temperatures. Carrageenan is compatible with milk puddings. most nonionic and anionic water- soluble thickeners. It is strongly synergistic with locust bean gum and strongly interactive with proteins. It is used as a gelling and stabilizing agent and as viscosity builder in foods, especially in milkbased systems such as ice cream, frozen desserts, chocolate milk, whipped cream etc. Due to the presence of the half ester sulphate groups, a reaction occurs with charged amino-acid chains of proteins to form stable gels. Because of its ability to interact with milk proteins, it is widely used in milk based applications such as in ice creams to prevent whey separation and in milk gels to obtain the desired consistency. For low fat and soft serve ice cream compositions, kappa carrageenan is often used for its gel forming functionality and its reactivity with casein. A kappa-iota blend is sometimes preferred, to keep kappa from forming a brittle gel. Lambda blends can be used for ice creams with sufficient fat to stabilize without gelling. All solutions show a reversible decrease in viscosity

Ticaloid PM-9399 Powder TYPICAL USAGE LEVEL: 0.40-0.60% in finished product, 1.0-2.0% in brine FEATURES: Developed as a Carrageenan product with minimal cold water swelling and fine particle size, making it ideal for injection marinades. Suitable for other meat applications. Excellent water binding properties. The anti-denaturation activity of carrageen is related to a better exposition of anionic groups of this hydrocolloid, and consequently an increase in hydration of muscle proteins. This leads to an increase in water absorption in the muscles and reduces hydration of proteins during freezing and frozen storage. All these properties are widely appreciated in the food industry, for example:
12

 In milk beverages, milk-based creams and puddings, whipped mousse, cream cheese, flans and milk shakes, gelatine-free creams, gelatine-free cheese cakes; In water gels for dessert jellies, pastry fillings and glazings, dressings and sauces; In gelatine-free marshmallows and gum candies; In sausages, fish and meat pts, corned beef, hamburgers and chicken burgers, chicken nuggets, meat or fish in aspic and pre-cooked dishes on fish and meat basis.

Application Dairy
o o o o

Dairy Desserts (like gelled milks, flans, multi-layered desserts, mousses) Ice Cream In combination with guar gum, locust bean gum and alginates Powder Products: Dessert, Custard and Bakery Creams Homemade Flans Water Gel Desserts, Glazings Stabilization of Chocolate Drinks and Creams

Meat & Fish

o o

Injections (hams, poultry) Canned Foods (in combination with locust bean gum for human and pet food) Fat Reduction (hamburgers)

13

R.No.- 2(a),(c),(f) Guar gum [E-412]

14

Guar gum is one of the most highly efficient water-thickening agents in the food industry. It is a GRAS food substance under section 184.1339 in Title 21 set by the U.S. Code of Federal Regulations. It also has a high percentage soluble dietary fiber (80% to 85%). It is a low-cost thickening and stabilizing agent for different food applications. It is soluble in cold water and gives visually hazy, neutral pH solutions. Solutions are stable between pH 4 to 11; viscosity peaks between pH 6 to 8. Guar gum is compatible with most nonionic and anionic gums, featuring useful synergism with some microbial gums. Solution of guar gum shows pseudoplastic or "shear thinning" behaviour in solution. The degree of pseudoplasticity increases with concentration and molecular weight. Solutions of guar gum do not exhibit yield stress properties. Today, guar gum is widely used as ice cream stabilizer. Guar is preferred for its relatively low cost and the body it contributes to the product. It hydrates well in cold water and, hence, reduces free water within the system. This is accomplished by introducing many branched galactose side chains into the mixture. Guar gum is often used in combination with carrageenan and locust bean gum to impart excellent properties to ice cream. Food Application

In baked goods, it increases dough yield, gives greater resiliency, and improves texture and shelf life; in pastry fillings, it prevents "weeping" (syneresis) of the water in the filling, keeping the pastry crust crisp.

In dairy products,

it

thickens milk, yogurt, kefir,

and

liquid cheese products,

and

helps

maintain homogeneity and texture of ice creams and sherbets

For meat, it functions as a binder. In condiments, it improves the stability and appearance of salad dressings, barbecue sauces, relishes, ketchups and others.

It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items and animal feed.

R.No.- 2(a),(j) Locust Bean Gum [E-410] The locust bean has been known for its thickening properties since ancient times: the Egyptians used locust bean paste to glue bandages onto mummies. However, it was only early in the 20th century that locust bean gum (LBG) became an industrial product. Also known as Carob bean gum.

15

It is approved for GRAS food substance under section 582.7343 in Title 21 set by the U.S. Code of Federal Regulations. Unlike guar, LBG has to be heated to 80C for full hydration usually achieved during pasteurization process of milk. Solutions of LBG are non- Newtonian and have zero yield value; thus, they flow as soon as slight shear is applied. In LBG, the ratio of mannose to galactose is higher than in guar gum thus, allowing the two gums tointeract synergistically so that together they make a thicker gel than either one alone. When combined with xanthan, LBG yields pliable gels. In the presence of k-carrageenan, LBG forms gel. The synergy with kappa carrageenan provides noticeable advantages like reinforcement of the carrageenan gels, elastic texture and prevention of syneresis. Locust bean gum enhances aeration creates a pleasant texture with a good flavor release. Used alone, it can cause whey-off during processing, so it is usually used in combination with carrageenan and guar gum. It is found in many items that are eaten daily in the industrialized world. Some of these products are icecream, frozen desserts, sauces, cream cheese, desserts gel, meat products, cheeses, pie filling, baked goods, soup bases, frozen batters, bread, breakfast cereals, flour, syrup, condiments and salad dressings. The bean, when made into powder is sweet with a similar flavor to chocolate. It is used to sweeten different foods and as a chocolate substitute. One benefits of locust bean gum powder is its ability to enhance the texture of foods. For example, ice-cream is made smoother, is more flavor consistent, and is lesser melt resistant. Adding locust bean gum in food product increases the dietary fibre without increasing the calories. Because of this, it has helped develop great testing diet or reduced calories food. The presence of this substance in foods also increases the swelling of food once in the stomach. The presence of this substance in diet foods helps them maintain their original flavor. It is low fat powder. When it is added to the foods, it can decrease the fat and increase the fibre making it healthy alternative to high fat low fibre foods. The powder can also be used as a caffeine free coffee substitute. Less caffeine is good for the body. With its natural appetite suppressant, it can aid in weight loss and lower the often devastating affects of obesity.
16

R.No.- 2(a), (j) Xanthan Gum [E-415] Xanthan gum is glucose that has been fermented by the xanthomonas caperstis bacteria. It has no sugar, fat or protein, but has 2.6 g of fiber per teaspoon. Xanthan gum is used by the cosmetics and food industries as a thickener, emulsifier and stabilizer. It makes salad dressings that are glossy and cling to our salad without sacrificing flavor. Xanthan gum was discovered 50 years ago in Illinois (USA). It is approved for GRAS food substance under section 172.695 in Title 21 set by the U.S. Code of Federal Regulations (21 CFR 172.695). Xanthan gum can be used in food and pharmaceutical systems where excellent solubility and stability against varying pH at different concentrations of salts/enzymes/other ingredients is required. Xanthan gum is an acid-resistant thickener and stabilizer; its solutions are extremely pseudoplastic and exceed most common gums in this aspect. Viscosity is reduced with increasing shear; viscosity is regained after shear is released. Xanthan gum is soluble in hot and cold water, highly resistant to temperature variations. It has high stabilizing properties, excellent freeze/ thaw and compatible with almost all commercial thickeners and stabilizers. It can be dispersed by blending with skim milk, corn syrups or non-fat milk solids. It is always used in combination with other gums. It is synergistic with LBG and guar gum, which reduces the levels of LBG and guar required. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum andlocust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheatsee below for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. R.No.- 2(a) Alginates

17

(Alginic acid E-400) (Sodium alginate E-401) (Potassium alginate E-402) (Ammonium alginate E-403 and Calcium Alginate E-404). Among the most versatile of the hydrocolloids, alginates (salts of alginic acid) are used in a wide variety of applications as thickeners, stabilizers and gelling agents. Alginates have been used for a vast range of applications for more than 50 years. Through selection of grade and formulation, the flow characteristics of alginates can be controlled; from free-flowing (low viscosity) to drip-free (high viscosity). The aqueous solutions of alginates have shear-thinning characteristics, also called pseudoplasticity. The viscosity of an alginate solution depends on the concentration of alginate and the length of the alginate molecules, i.e. the number of monomer units in the chains. The longer the chains the higher the viscosity at similar concentrations. Viscosity of alginate solution is inversly proportional to temperature. Alginates form thermally stable cold setting gelling agents in the presence of calcium ions. Alginates are also the preferred additive to ice-creams and dairy products in many countries, thereby competing with carrageenans in this complex market. Alginates add a type of body and texture to ice cream other gums don't easily duplicate. Alginates are cold-soluble and cold-setting. Further, alginate is heat and freeze/thaw stable. As a thickening and gelling agent, alginate offers a broad range of flow properties for aqueous and milk based systems. Gelatin [E-441] Gelatin is mostly derived from animal collagen, isolated from animal skin and bones. It can also be extracted from fish skins. Boiling hydrolyzes the collagen and converts it into gelatin. Two processes are used, an acid process gives Type A gelatin and an alkaline process gives Type B gelatin.Their properties are similar, but Type A can negatively interact with other anionic polymers, such as carrageenan. Gelatin is

primarily used as a gelling agent forming transparent elastic thermoreversible gels on cooling below about 35C, which disolves at low temperature to give 'melt in the mouth' products with excellent flavour release. In addition, the amphiphilic nature of the molecules gives them useful emulsification (whipped cream) and foam stabilizing properties. Gelatin is used as a beverage clarifier, including for beer, fruit and vegetable juices. It is used in desserts at 810% of dry weight, in yogurt at 0.3-0.5% as a thickener, in ham coatings at 2-3%, and in confectionery and dietary supplement capsules at 1.5-2.5%. Other uses include pastry fruit toppings; instant gravies, sauces and
18

soups; edible films for confectionery products; as a stabilizer in ice cream, cream cheese and cottage cheese; and, also, in food foams and fruit salads. Religious and vegetarian lifestyle choices may prohibit certain consumer groups from eating foods like yogurt, whipped desserts, low-fat margarine spreads, marshmallows, ice cream and other products containing gelatin, an animal-based ingredient. It is used, as well, in fat-reduced foods to simulate the mouth-feel of fat and to create volume without adding calories. Gelatin solutions show visco-elastic flow. Although gelatin is by far the major additive used for gelling, current concerns about the possibility of such an animal derived product causes Creutzfeldt-Jakob Disease (CJD). Additionally, the need generated by vegetarians and certain religions has recently encouraged the serious search for alternatives. The functional properties of gelatin can be divided into two groups. The first group is associated with gelling and includes gel strength, gelling time, setting and melting temperatures, viscosity, thickening, texturizing and water binding. The second group of properties relates to gelatins surface behavior--for example, emulsion formation and stabilization, protective colloid function, foam formation and stabilization (such as in marshmallow), film formation and adhesion/cohesion. The most commonly used gelatin property is its ability to form thermoreversible gels. At a few percent in water, gelatins gel-melting temperature (<35C) is below body temperature, which can provide gelatin products with a unique 'melt-in-mouth' quality. Gelatins most important attribute is its gel strength and, when determined by the standard method, is called the 'Bloom strength' or 'Bloom value.' Commercial products normally have Bloom values that fall between 50-280. Gelatin offers special properties not easily imitated by other hydrocolloids. They include the following. * "Melt-in-mouth" perception that leads to intensive flavor and aroma release. Scientists have not yet been able to find a gelling protein or polysaccharide that universally replicates this property. * Thermally reversible gel. Some plant hydrocolloids, such as carrageenan and agar, form thermally reversible gels, but melting points are significantly higher.

* Surface activity. Although gelatin does not perform as well as gum Arabic, in regards to emulsifying/stabilizing * Customization properties, is it available still in is different an gel important strengths and characteristic. particle sizes.

ability. Gelatin

* Easy to use. Gelatin gels within the pH range typical of foods and does not require salts, sugars or food acid additions to set. Many proposed gelatin alternatives are polysaccharides, which form gels, but which do not have the defined melt set characteristics of gelatin, such as gellan-, alginate- or carrageenan-based gels. For example, pectin, carrageenan or combinations of pectin/carrageenan give similar textures as gelatin, but not quite the exact

19

melt-in-mouth temperature profiles. These polysaccharide-based gelatin alternatives also generally have higher viscosities than gelatin. Exploiting synergistic relationships between certain hydrocolloids has shown promise. Xanthan gum cannot form a gel on its own, but forms strong, cohesive gels with certain plant polysaccharides, notably locust bean gum and konjac glucomannan (KGM). It has been suggested that mixtures of pyruvate-free xanthan and KGM could provide gelatin replacement, where melt-in-mouth characteristics are important, and where moderate acidity is acceptable or necessary (e.g., fruit jellies). Other hydrocolloids considered for gelatin replacement include the following:

* Mixed high-methoxyl/low-methoxyl pectin gels. High-methoxyl (HM) pectin is not considered a good candidate as a gelatin alternative, since it forms thermally irreversible gel and requires a low pH and highsoluble solids. However, low-methoxyl (LM) pectin appears to be more flexible in terms of manipulation of gelling conditions, although at high sucrose concentrations, LM pectin also tends to pre-gel. Research has found gel properties can be controlled using HM and LM pectin mixtures, along with judicious control of Ca2++, sugar, pH and types (degree of esterification) of HM pectin.

* Modified starch/wheat fiber gel. Another study used a combination of a dual modified starch and wheat fiber gel to replace gelatin in yogurt. The starch-to-wheat-fiber-gel ratio was critical, with the optimum ratio at 60% starch to 40% wheat fiber gel. Yogurts with gelatin replacer showed higher stability against storage temperatures over 20C. No significant sensorial differences between the yogurts made with gelatin and gelatin replacer appeared.

* High acyl gellan gum. Gellan gum provides a range of textures, from soft, elastic gels to firm, brittle gels with one label declaration. Recent studies show levels of glycerate and acetate substituents in gellan gum can be controlled independently. Blends of high (HA) and low (LA) acyl gellan gum can produce intermediate gel textures. High acyl gellan produces soft, elastic, thermoreversible gels for applications such as cultured dairy, dressings, jams and jellies, dessert gels, dairy and fruit beverages, milk puddings and confectionery. One study showed that in the water-based dessert gel formation (15% solids), a partially deacylated form of HA gellan closely matched the gelatin texture, but had a higher melt-set temperature, which is advantageous for rapid-set formulations and for stability in hot climates.

* Carrageenan. One paper described the development of new iota carrageenan extract by using a new, proprietary extraction process. A line of ingredients has been developed for use in confectioneries, particularly for gummi-type, or molded candies. The new iota carrageenan-based products allow for shorter conditioning times, easier demolding and alternate molding processes. The papers author also claimed the use of carrageenan instead of gelatin produced finished products that are more tolerant of excessively high temperatures in shipping or storage.
20

R.No.- 2(a).(i) Gum Arabic

Gum Arabic (Acacia Gum) is a natural, water-soluble hydrocolloid with unique properties in terms of nutritional benefits and process-technological properties. Traditionally used in confectioneries, Gum Arabic is increasingly recognized as a key ingredient in the industrial production of beverages. Not only does it stabilize emulsions and suspensions but it also

harmonizes their texture and provides a good mouth feel. Its naturally high fibre content and low caloric value as well as its good intestinal tolerance makes Gum Arabic a functional ingredient according to the modern standards of food composition and declaration. High stabilizing properties and low-calorie benefits are two natural characteristics of Gum Arabic (Acacia Gum), providing key advantages for the production of homogeneous flavour emulsions and the nutritional declaration of functional beverages

VERSATILE FUNCTIONALITY FOR A WIDE RANGE OF BEVERAGE APPLICATIONS Functional beverages, wellness drinks, diet products and "light"liquid foodstuffs with nutritional claims largely use the low-calorie and high-fibre content of Gum Arabic, no matter under which form, i.e. pieces, granules, aqueous solution or purified powder. In aromatic solutions, oil-in-water and water-in-oil systems, the most significant function of Gum Arabic is its emulsifying, suspending and stabilizing ability, keeping all recipe elements in a perfect balance, thus providing a homogeneous texture to the beverage and a pleasant mouth feel. For flavours in spray-dried powder form, Gum Arabic acts as an emulsifier for the spray-emulsion and as a film-forming and encapsulating agent that prevents the essential oil drops from oxidation in the finished product. Gum Arabic gives excellent results in cloudy beverages, in which the flavour emulsions guarantee the required turbidity in the finished product, which is due to the change of the refractive index on the emulsified oil-phase. This especially in citrus oil emulsions. The flavour release in emulsions or spray-dried flavour powders on Gum Arabic basis is perfect due to its fully neutral taste and odour. In flavoured milk beverages, Gum Arabic is used as a suspending

21

agent and stabilizer of the flavour particles in the milk, avoiding their precipitation and giving a homogeneous structure and smooth texture to the milk drink. The naturally clearing or clarifying properties of Gum Arabic are known by the wine producers. Gum Arabic is adaptable to any production method, processing technology and equipment.

Pectin Pectin is widely used in the food industry as an emulsifier, stabiliser and a gelling agent. It is extracted from plant cell walls such as those of citrus, tomato, sugar beet and apple. The principle use of pectin to date has been in the making of jams and jellies. It is also used in fillings, medicines, sweets, as a stabilizer in fruit juices and milk drinks and as a source of dietary fibre.However, it has more recently been employed as a stabiliser in juice beverages and acid dairy drinks. Pectin can also be used to stabilize acidic protein drinks, such as drinking yogurt, and as a fat substitute in baked goods. Carboxymethyl cellulose Carboxymethyl cellulose (CMC) is chemically modified cellulose. Cellulose is insoluble in water and when it is modified by replacing hydroxyl group with carboxymethyl group. This is how the insoluble cellulose can be made water soluble. In food, CMC is used to inhibit syneresis, repress the formation of sugar crystals, improve body, and contribute gelling properties and improve surface glaze. In baking, for example, CMC is effective in increasing loaf volume and improving quality. R.No.-2(a)

Hydrocolloids in dairy products

Almost all dairy products contain at least one type of hydrocolloid, but the reason why a particular type is used varies from one product/hydrocolloid to the other. For example, hydrocolloids can be used to simply increase the viscosity of a product, but also to induce gelation or to create a yield stress (e.g., allowing air bubbles or particles to remain suspended in the product). Some other functions are: imparting creamy perception, providing foam and emulsion stability, improving sliceability, preventing serum separation, or controlling degrability.

22

During the last two to three decades it has become manifest that interactions between milk proteins and hydrocolloids play an important role in the functionality of many dairy products. Such interactions could be either attractive or repulsive, leading to e.g., phase separation or mixed network formation. Hydrocolloids in dairy industry are mainly used to improve texture of the product by interacting with casein network. They also enhance product viscosity and prevents precipitation of disperse particles when the low concentrations are used. The effectiveness of hydrocolloids depends on their ability to dissolve in water and/or intermolecular associations. A more recent application relates to the use of some hydrocolloids for increasing the soluble fibre content of milk-based, dietary products. For the use of hydrocolloids in dairy products, there are two important aspects needed to be concerned:(1) The hydrocolloids should not affect the natural flavor of the product. (2) They should be effective at the low pH of the product 4.0-4.6

Function of hydrocolloids in dairy products

23

The hydrocolloids that suitable for the use in dairy beverage include carboxy-methylcellulose (CMC), pectin, alginate and xanthan gum (XG). Although the addition of hydrocolloids improved the texture of the whey beverage, it influenced in a decline of perceived flavor intensity in the product. Addition of hydrocolloids improved the sensory quality of fermented whey beverage from different types of milk. Type and concentration of hydrocolloids strongly affected the sensory characteristics of the products. High methoxyl pectin (0.7%) was suitable for sensory improvement of fermented whey beverage from cow and goat milk, while the sensory characteristics of whey beverage from buffalo milk were improved when CMC (0.2%) was added. Ayran is a yoghurt drink produced in Turkey. Ayran is manufactured traditionally by adding water and salt into yoghurt or industrially by fermentation of diluted milk with water and further dilution with salt containing water after fermentation. Optimum consistency and no serum separation are desired characteristics for ayran. Use of stabilizers in traditionally manufactured ayran to prevent serum separation during storage was studied. High methoxyl pectin, guar gum, locust bean gum and gelatine at different concentrations were added to traditionally manufactured ayran and the samples were evaluated for rheological and sensory properties and serum separation during storage for 15 days at 4 C. Guar gum provided the highest apparent viscosity and consistency index and prevented serum separation in ayran. However, guar gum provided an oily mouthfeel that was not suitable for ayran. High methoxyl pectin and gelatine did not prevent serum separation in ayran at a level of 0.25% but were effective at an increased concentration of 0.50%. Both high methoxyl pectin and gelatine affected the taste and the odor of ayran and the ayrans containing these

24

stabilizers were found unacceptable in the sensory analysis. Locust bean gum at a level of 0.10% prevented serum separation and increased apparent viscosity without affecting the taste and the odor in ayran. R.No.-1,2(a),(b),(e)

Hydrocolloids in beverages
Protein drinks can benefit with the addition of pectin, tara gum and carrageenan. The hydrocolloids help to stabilize the protein while providing suspension and smoother mouthfeel. Hydrocolloids can provide multiple functions in beverages, Gum Arabic, xanthan and propylene glycol alginate, are widely used to stabilize flavor emulsions for beverages and to stabilize emulsions in the beverages as well. Ticagel Bind-KX TYPICAL USAGE LEVEL: 1.5-2.0% FEATURES: Ticagel Bind KX is a synergistic blend of gums used in the production of gelled products or to increase suspension in beverages and sauces. When used at a 1.5 - 2.0% level, this product forms a very elastic gel that has excellent tensile strength as well as cohesive and adhesive properties. At this concentration, its solution still flows and is pourable, making it easily moldable into a smooth gel. For most beverage and sauce applications, usage levels range from 0.03-0.10%. For soya milk applications, usage levels range from 0.025-0.030%. R.No.- 1,2(a),(g)

Hydrocolloids in cereal technology

Hydrocolloid usage in cereal technologies depends on their properties to densify liquids (viscosity increase), water holding capacity, hydration rate and effect of temperature on hydration (for most hydrocolloids viscosity drops with rising temperature). From health point of view, hydrocolloids are used in dough and bread systems to block fat absorption during the baking process so that they can develop fatty acids with shorter chains to create nutritionally richer food. Hydrocolloids are able to modify gluten and starch properties, mainly by influencing gluten hydration and interfering during gelatinization and retrogradation of starch. Generally, the volume of breads increased with addition of hydrocolloids except for xanthan; with increasing level of hydrocolloids from 1% to 2% the loaf volume decreased except for pectin. Breads were made of rice, corn and soy flours and 158% water. Following hydrocolloids were added: carrageenan (C), alginate (Al), xanthan gum (XG), carboxymethylcellulose (CMC) and gelatine (Gel). Batter
25

consistency, bread specific volume (SV), crumb analysis, crust colour, crumb hardness and staling rate were determined. Hydrocolloids increased batter consistencies: the highest value was obtained with XG, which doubled that of control batter, followed by CMC. Breads with hydrocolloid presented higher SV than control, especially with XG whose SV was 18.3% higher than that of control bread. A positive correlation was found between SV and batter consistency (r = 0.94; P < 0.05). Crumbs with Gel, XG and CMC presented higher cell average size. XG and CMC crumbs looked spongier. Breads containing hydrocolloid evidenced lighter crusts. Crumb firmness was decreased by XG and CMC addition, and staling rate was slower. Overall, XG was the hydrocolloid that most improved gluten-free bread quality. R.No.- 2(a), (i),(g)

Hydrocolloids in frozen dessert

Hydrocolloids are used in ice-cream and frozen desserts to produce smooth texture and protect the product during storage.Ice crystals are smaller when the hydrocolloids locust bean and xanthan gums are added irrespective of the freezing method. They concluded that formation of a gel-like structure may limit water molecule diffusion and ice crystal growth. Hydrocolloid based stabilizers are a group of compounds, usually polysaccharide food gums, which provide different functions in frozen desserts. Each of the stabilizers has its own characteristics and often, two or more stabilizers are used in combination to lend synergistic properties to each other and improve their overall effectiveness. Hydrocolloids impart physical stability and improve the texture of frozen and refrigerated foods. Many applications involve using microcrystalline cellulose in frozen desserts, carrageenan in frozen bread dough and alginate in refrigerated, restructured meat. Microcrystalline cellulose (MCC) dispersions exhibit different physical properties than gum solutions and starch gels. When they are properly dispersed, the cellulose particulates and hydrocolloid component establish an insoluble cellulose structural network that provides the functionality. MCC improves the body, texture, extrusion qualities and heat-shock resistance in frozen desserts. Using MCC in an ice cream mix can preserve the original texture of frozen desserts through numerous freeze-thaw cycles by maintaining the three-phase system of water, fat and air. Guar, for example, is more soluble than locust bean gum at cold temperatures, thus it finds broad application. Carrageenan is not used by itself, but rather as a secondary colloid to prevent the wheying-off of mix, which is usually promoted by one of the other stabilizers. Blends containing locust bean gum, guar and carrageenan are excellent stabilizing systems for ice cream. The ratios of these gums in the blends will be adjusted as needed, depending on the type of desired effect. Using a system with emulsifier, guar and carrageenan in a full-fat ice cream is an economy product. For a higherquality full-fat ice cream, using a blend of emulsifier, guar, locust bean gum and carrageenan
26

gives excellent properties. A wide range of stabilizers work in light and low fat ice creams. The same systems can be used as in fullfat products, but at higher levels. In ice cream manufacturing, it is always difficult to get all the properties of ice cream using a single stabilizer. Today, food technologists have found a new technique of mingling or blending these stabilizers in different proportions to get excellent properties in ice cream. Stabilizer selection begins with a clear understanding of the end product. For example, high-butterfat and high-solids formulations require lessphysical stability than lower-fat or non-fat formulations with less total solids. Many times, lower quality and less-costly options can be used effectively in these higher-fat, highersolid products. Reduced-fat products contain higher levels of water than their full-fat counterparts. In these products, higher levels of hydrocolloids can control the increased water and to replace some of the mouth-feel imparted by the milk fat. Formulators must also consider how their product will be distributed and stored throughout the country. Measurement of the heat of fusion of frozen hydrocolloid-water solutions and of ice cream mix by differential scanning calorimetry indicated that hydrocolloids, when incorporated at a concentration of 2% (wt/wt) or less, cause only a small reduction (usually less than 3%) in the amount of ice formed. Based on the microscopic appearance of the ice cream mix, with and without gelatin, it was concluded that gelatin at a concentration of .28% (wt/wt) does not have a significant effect on: 1) the amount of ice that forms in ice cream mix, 2) the size and shape of the ice crystals existing soon after freezing, or 3) the rate at which recrystallization of ice occurs during a 2-wk period at 15 2C. It would appear likely that gelatin exerts a desirable influence on the sensory texture of frozen desserts by some mechanism other than control of ice crystal size or altering the amount of ice formed Poor freezer storage and/or altitude differentials from the point of production to the shelf often require morespecialized stabilization mechanisms to ensure quality. Xanthan gum, guar gum, locust-bean gum and carrageenan provide excellent freeze-thaw stability to many frozen food products. R.No.- 2(a), (h),(g), (b)

Hydrocolloids in meat
Meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss of the meat during storage due to escaping drip is thereby prevented. In the process according to the invention the meat is preferably treated with 0.2 to 1.5 wt % of hydrocolloid, referred to the weight of the meat. Ticaloid BIND I-96 Powder TYPICAL USAGE LEVEL: 1.0% to 1.5% FEATURES: Ticaloid Bind I-96 Powder is a cost-effective blend of synergistic gums which yields a very elastic gel. It also offer improved thickening and water binding properties. Ticaloid Bind I-96 Powder is
27

recommended in comminuted meat products, veggie burgers, fish balls and meat analogs as a binder and texturizer. Yield may be increased by the addition of 5% additional water when using Ticaloid Bind I-96. R.No.-2(i), (a)

Functions of Hydrocolloids
Hydrocolloids serve a variety of functions. In foods which have had value added the functionality may be complicated by the other ingredients. There are many different sugars involved in the primary hydrocolloids used in foods. It should be remembered that many hydrocolloids themselves are polysaccharides. Basically, these hydrocolloids are water-soluble. Because of this water-solubility, they improve mouthfeel and pourability, extend shelf-life, encapsulate flavors, emulsify beverages, build viscosity, retain moisture, and provide elasticity and freeze-thaw stability. By definition, hydrocolloids, to various degrees, are water-soluble, and will hydrate and increase viscosity.

Typical Functions of Hydrocolloids in Food Products Function Adhesive Binding agent Calorie control agent Crystallization inhibitor Clarifying agent Cloud agent Coating agent Emulsifier Encapsulating agent Fat replacer Film former Flocculating agent Foam stabilizer Examples Bakery glaze, icings Sausages Dietetic foods(low-fat) Ice-cream, candies, sugar syrups, icings, toppings Beer, wine Fruit juice Confectionary Salad dressing, cake mixes Powdered flavors frostings, baked products such as cakes, muffins sausage casings, protective coating, glazes Wine whipped toppings, beer, meringues

28

Gelling agent Lubricant Moulding Protective colloid Stabilizer Suspending agent Swelling agent Thickening water binding (prevents syneresis) Whipping agent

puddings, desserts, piping, aspics Cookies, cakes gum drops, jelly candies Flavor emulsifiers beer, mayonnaise, pasta product Chocolate milk Processed meats custard mixes, cake batters jams, pie fillings, puddings, sauces cheese, chill salads, frozen foods, cookies, muffins

artificial whipped cream, toppings, icings

R.No.- 2(a), (h)

Roll of Hydrocolloids in Fried Food

Many food ingredients and additives can be used to improve fried food, but hydrocolloids are the principal category of functional agents that have been used for the past forty years. Carrageenan and alginate take parts in fried fo ods 4 the purpose to absorb oil. CMC absorb oil in fried potato.

Hydrocolloids play two main roles in fried food development are as follows (1) To form a fine invisible coating, practically on their own, when their main purpose is to avoid excessive oil absorption during the prefrying and frying processes e.g., banana chips (2) They are added to the batter among its other ingredients, they are used to avoid oil absorption too, but they also act as viscosity control agents, improve adhesion, pickup control and freeze-thaw stability or help to retain the crispness of the battered/breaded fried foods.
29

Common hydrocolloids like pectin may inhibit the formation of acrylamide in French fries by up to 60%, according to new research from china. CMC reduce oil uptake in fried potatoes. R.No.- 2(a), (h),(i),(g)

RheoRanger Hydrocolloids
RheoRanger hydrocolloids are a brand of selected products that offer food formulators a strong value proposition, based on a unique synergy with other hydrocolloids and proteins. RheoRanger hydrocolloids are derived from a 100% natural source, and can be complemented by other food additives such as emulsifiers or salts. This brand is suitable for a variety of ice cream, dairy and meat applications, facilitating the development of new product lines.

Benefits

Improve texture and mouth feel Improve end product appearance Provide stabilization during the production process and of the end product Improve flavor release Allow low fat formulation Serve as effective gelling agent Improve cost-effectiveness

Facts

Based on a 100% natural source in India Produced in Lubrizol's own ISO certified production plant in Vadadora, India Proven, fully integrated process and supply chain RheoRanger hydrocolloids have been designated by CCFA/Codex with the INS number 427

30

 Dairy Products RheoRanger hydrocolloids offer texturizing solutions that provide a rich appearance and mouth fullness to processed dairy products. Benefits

Unique mouth feeling Smooth body and texture Syneresis control Rich appearance Creation of cost effective products

Use of RheoRanger Hydrocolloids in Blends Cream Cheese

Purified hydrocolloids provide improved yield, spreadability, and smooth appearance.

Ice Cream

Purified hydrocolloids provide improved overrun, controlled ice crystal formation and melting profile

Meat RheoRanger hydrocolloids have unique synergies with other hydrocolloids to generate texturizing solutions that provide processed meats with a rich appearance and mouth fullness. Benefits

Improvement of the yield (water binding) Providing soft and juicy texture Syneresis control Improvement of the final appearance of the product
31

Creation of cost effective products

Use of RheoRanger Hydrocolloids in Blends Cooked Ham

In cooked meat such as ham, bacon or poultry, RheoRanger hydrocolloids improve the yield of meat products (by binding of additional water).

This blend is designed to improve the texture, mouth-feel and final appearance of food products

Retorted Meat Products

In meat emulsions like sausages, RheoRanger hydrocolloids provide enhanced texture and mouth feel and a better appearance of the final product.

RheoRanger hydrocolloids blend complies with the pasteurization and sterilization process (75C to 120C)

R.No.-2(c),(d),(e)

DISCUSSION/CONCLUSSION

Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation better adhesion), increasing stability, maintaining taste firmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening effect and are used for their emulsifying and steadiness properties. Food hydrocolloids is a broad term taking in an extensive and diverse family of ingredients and additives with an equally wide spectrum of properties and applications. Whether you want to thicken, stabilise, form a gel, emulsify, suspend particles, improve mouth-feel, replace fat, add fibre, retain water, extend shelf life or encapsulate flavours, there is likely to be a hydrocolloid ingredient that will be suitable for the job. Long thought of as cheap ingredients, used to replace more expensive materials in low quality products, some food hydrocolloids have now acquired an image as natural, healthy ingredients and even as powerful creative tools to help developers dream up exciting and novel new products.

32

Recently they have attracted much attention for controlling food texture for elderly people having difficulty in mastication and deglutition, and also in their function as dietary fiber which are expected to lower cholesterol and blood pressure thus preventing lifestyle related diseases. Food hydrocolloids control the texture and at the same time they control flavor and aroma release which has also been studied extensively. US-based TIC Gums recently introduced its TIC Pretested Dairyblend range of stabiliser systems specifically for dairy products, such as low-fat ice cream, yoghurt drinks and smoothies.

REFERENCES (1) BOOK Food processing technology- P.J.Fellows, page-13-15, 182, 671, 846 (2) NET a. http://en.wikipedia.org/wiki b. http://www.lubrizol.com/FoodHydrocolloids/default.html c. http://food.oregonstate.edu/learn/gum.html d. http://www.chefpedia.org/wiki/index.php?title=Hydrocolloids e. http://www.lautafood.com/en/products/hydrocolloids f. http://www.foodprocessing.com/articles/2004/196.html g. http://www.hrs-group.net/news/en/2011/02/07/beverage-rd-hydrocolloids h. http://www.cookingissues.com/primers/hydrocolloids-primer i. http://www.preparedfoods.com/articles/print/109487
33

j. http://www.glyconutritionforlife.org/Science_of_Glyconutrients/Locust_Bean_Gum_P owder.php

34