Polysaccharides - Various food gums
7 important questions on Polysaccharides - Various food gums
What are properties of xyloglucan?
- Highly stable to heat, pH and shear
- Close to Newtonian flow behaviour --> viscosity depends on concentration
What are the applications of xyloglucan?
- Thickeners for sauce, ice cream, dressing and fruit beverages
- Jellies
- Noodles (prevent starch ageing), has sticky gel texture appreciated in Asian kitchen
What is a property of gum arabic?
- It contains 3% hydrophobic polypeptide (protein) with a bulk of arabinogalactan --> highly functional. Also rhamnose and glucuronic acid. Last one adds up to charge of polymer, increasing solubility.
- Solutions up to 50% w/w are still low in viscosity so used in confectionery.
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What are the applications of gum arabic?
- Confectionery (winegums, marshmallows, toffees)
- Stabiliser of e.g. Citrus and cola flavour concentrates --> protein part may stabilise the oil droplet
- Flavour encapsulation
What are the applications of cellulose?
- Bulking agent (filling agent, dietary fiber) --> highly insoluble
- Derivatives that have changed functionality: solubility, hydrophobicity, hydrophilicity and charge
- Physically modified cellulose
- Micro fibrillated: holds water, pseudoplastic
- Microcrystalline: pseudoplastic
- Sauces, baked goods, whipped toppings, reduced-fat foods
What are the 2 different types of microcrystalline cellulose (MCC), how are they made and what are the applications?
- Freeze-drying --> Freeze dried powder of porous aggregates --> used as flavour carrier and anti-caking agent
- Separate particles after hydrolysis by high shear --> Colloidal MCC - high energy separation of microfibrils (consistent particles of the same size) --> stabilisation of foams and emulsions, especially in high T processing
Why is gum arabic highly soluble and a good emulsifier?
- High solubility --> high level of branching, flexible O 1-3 galactic chain, charges on side chain
- Emulsifier --> 3% polypeptide (protein)
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