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Food Hydrocolloids by Mind Map: Food
Hydrocolloids
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Food Hydrocolloids

The Food Hydrocolloids is a range of polysacharrides and proteins which are water soluble and provides changes in physical properties of foods when added to foods.

Sources

Natural

Plant parts, Pectin, Starch, Cellulose

Tree Sap, Gum Arabic

Tubers, Konjac glucomannan

Seeds, Guar Gum, LBG

Seaweeds, Carageenan, Alginate, Agar-agar

Microbial, Xanthan Gum, Gellan Gum

Animal, e.g. Gelatin

Not Natural

MC

CMC

MCC

HPC

Applications

Thickening

Sauces

Cake batter jams

Puddings and Custard

Gelling agents

Puddings

Desserts

Jams

Emulsifiers

Salad Dressing

Cake Mixes

Foam Stabilizer

Beer

Whipped Toppings

Merringues

Stabilizer

Pasta product

Encapsulating agents

Powdered flavors

Binding agents

Sausage

Suspending agent

Chocolate milk

Yoghurt

Crystallization Inhibitor

Ice cream

Candies

Sugar syrup

Primary Functions

Thickener

Xanthan Gum

CMC

MC & HPC

Guar Gum

LBG

Gelling

Thermal Reversible, Gelatin, Agar, K-Carrageenan, I- Carrageenan, LM Pectin, Gellan Gum, MC & HPC, Xanthan & LBG

Thermal Irreversible, Alginate, Konjac glucomannan, HM Pectin, LBG

Special Gums' Properties

Pectin

High Methoxyl (DE >50%), Thermal Irreversible Gelling agent, High solid content (55- 85%), Low pH (pH 2.8- 3.8), Rapid set, Whole fruit jams, To ensure a uniform distribution of fruit particles, Slow set, Very acid foods, To avoid premature gelation

Low Methoxyl (DE <50%), LMP, Thermal Reversible Gelling agent, The presence of Ca2+, Low solid contents, Wide pH range, ALMP, Very Ca2+ reactive, For low- sugar jams & jellies

Carrageenan (15-40 % sulfate content)

Types, Kappa (25% S), K+ form rigid & elastic gel, Ca+ form stiff & brittle gel, Iota (32% S), Ca2+ form soft and resilient gel, no syneresis, Lambda (35% S), Non-gelling agent

Protein Reactive

Xanthan Gum

Very acid stable (pH 1-13)

Thickener

Emulsion & foam stabilizer

LBG

Thickener

soluble at >85 C

Uses, Dairy products, protect against heat shock, impart desired mouthfeel, Meat products, water binder

Gum Arabic

Encapsulating flavors

Emulsifying beverages

Clarifying wines

Coating candy shells

Controlling water

Coating candy shells

Gelatin

Types, Type A, Derived from acid processed materials, e.g. Porkskin, pI range 7.0- 9.4, Type B, Derived from alkaline processed materials, e.g. cattle or calf hides and ossein, pI range 4.8- 5.5

SPECIAL, "Melt in the mouth" texture, Elastic gum-like texture which slowly dissolves in mouth., Effective emulsifying & foaming agent, Able to flocculate suspended particles

Uses, Frozen cream products, Inhibit crystallization (0.25%, 250 bloom), Ice cream, Inhibit crystallization ( 0.5% , 250 bloom), Marshmallow, Inhibit crystallization, Stabilize foam, Novel dairy products, creamier stir yoghurts, Toffees, Improve fat dispersion, stabilize texture of soft toffes