|
|
Origin
and major functionality of hydrocolloids
Origin
|
Ingredient
|
Functionality
|
Animal
|
Gelatin
|
Gelling
|
|
Caseinate
|
Gelling
|
|
Whey Protein
|
Gelling
|
Microbial
|
Xanthan
|
Gelling,
Thickening, Stabilizing
|
|
Gellan
|
Gelling
|
Seaweed
|
Carrageenan
|
Gelling, Stabilizing
|
|
Agar
|
Gelling
|
|
Alginate
|
Gelling, Thickening, Stabilizing
|
Vegetable
|
Konjac
|
Gelling, Thickening,
Stabilizing
|
|
HM Pectin
|
Gelling,
Thickening, Stabilizing
|
|
LMC Pectin
|
Gelling
|
|
LMA Pectin
|
Gelling
|
|
CMC
|
Thickening
|
|
MCC
|
Stabilizing
|
|
Guar Gum
|
Thickening
|
|
LBG
|
Thickening
|
|
Tara Gum
|
Thickening
|
|
Gum Arabic
|
Thickening, Stabilizing
|
|
Soy Protein
|
Gelling
|
Overview
of Physical and Chemical Properties
Ingredient
|
Process conditions needed to achieve functionality
|
Viscosity
|
Use level in foods
|
Functional in foods with soluble solids at
|
Tolerate ethanol
|
Foods with pH in the range
|
Interacting with milk (proteins)
|
Konjac
|
t>80
oC to obtain viscosity - treatment also at
pH 9 to obtain gelling
|
high
|
0,05-0,5%
|
0-80%
|
<
20%
|
4-10
|
no
|
Gelatin
|
t=40-60
oC
|
low
|
0,3
- 10%
|
0-80%
|
<
20%
|
4-10
|
no
|
Xanthan
|
low
temp.
|
high
|
0,02-0,3%
|
0-80%
|
<
50%
|
1-13
|
pH
< iso-pH: precipitation
|
Agar-agar
|
t>
100 oC
|
low
|
0,05-0,5%
|
0-80%
|
<
20%
|
2,5-10
|
no
|
Alginate
|
Depends
on [ions+/2+] & pH
|
pH>5,5:
low pH<5,5: high
|
0,005-1%
|
0-80%
|
<
40%
|
2,8-10
|
no
(insoluble)
|
Kappa-
Carrageenan
|
t
> 70 oC
|
low
|
0,01-3%
|
0-40%
|
<
20%
|
4-10
|
pH
6-7: higher gelstrength. pH<iso-pH: precipitation
|
Iota-
Carrageenan
|
low
temp. if no Ca++
|
medium
|
0,1-1%
|
0-20%
|
<
20%
|
4-10
|
pH
6-7: higher gelstrength. pH<iso-pH: precipitation
|
Lambda-
Carrageenan
|
low
temp.
|
high
|
0,1-0,8%
|
0-80%
|
<
20%
|
4-10
|
pH
6-7: higher viscosity. pH<iso-pH: precipitation
|
Gum
Arabic
|
low
temp.
|
low
|
10-90%
|
0-80%
|
<
60%
|
2-10
|
no
|
CMC
|
low
temp.
|
high
|
0,1-0,8%
|
0-80%
|
<
30%
|
3-10
|
pH
6-7: precipit. pH<iso-pH: higher viscosity.
|
Guar
Gum
|
low
temp.
|
high
|
0,1-0,7%
|
0-80%
|
<
20%
|
4-10
|
pH
6-7: precipit. pH<iso-pH: no
|
LBG
|
t
> 82 oC
|
high
|
0,1-0,7%
|
0-80%
|
<
20%
|
4-10
|
pH
6-7: precipit. pH<iso-pH: no
|
Tara
|
low
temp
|
high
|
0,1-0,7%
|
0-80%
|
<
20%
|
4-10
|
no
|
MCC
|
high
shear (homogenise)
|
low
|
0,5-5%
|
0-80%
|
<
10%
|
3,5-8
|
no
|
HM
Pectin
|
low
temp.
|
low
|
0,01-1%
|
55-80%
|
<
20%
|
2,5-4
|
pH
6-7: precipit. pH<iso-pH: higher viscosity.
|
LM
Pectin
|
low
temp. (in water)
|
low
|
0,5-2,5%
|
30-80%
|
<
20%
|
2,5-5,5
|
pH
6-7: gelation pH<iso-pH: no
|
Gelling
Characteristics
Ingredient
|
Gelling conditions
|
Setting temperature increases by:
|
Gel Texture
|
Gel Strength
|
Konjac
|
Treatment
at pH 9 followed by t>=80 oC
|
Not
influenced by other ingredients
|
Elastic,
thermo stable gel
|
Strong
|
Gelatin
|
t<
30 oC
|
Higher
MW
|
elastic,
cohesive, thermorev., no syneresis
|
Soft
to strong. Stronger with higher MW, higher conc. and low
salt
|
Xanthan
|
Need
presence of LBG or tara gum and t< 55 oC
|
Not
influenced by other ingredients
|
Thermorev.,
cohesive, gummy. Add guar for more brittle texture.
|
Increase
with higher pH, conc., xanth/LBG=50/50,
|
Agar-agar
|
t<
40 oC
|
Not
influenced by other ingredients
|
Thermorev.,
strong. brittle. More brittle with increasing sugar
|
Increase
with higher conc., sugar and increase of pH.
|
Alginate
|
Presence
of Ca++ or pH<4
|
No setting temperature
|
Thermoirrev.,
strong, brittle Ca gels. Thixotropic, soft, cohesive acid
gels.
|
Increase
with higher conc., Ca++ and decrease of pH.
|
Kappa-
Carrageenan
|
Presence
of K+ (Na+ or Ca++) and
t < 50 oC
|
Increase
with higher [K+], ([Na+] or Ca++])
and sugar.
|
Revers.,
strong, brittle. More brittle with higher [K+],
[Ca++] and no LBG.
|
Strong.
Strength increases with higher [K+], [Ca++],
LBG and Tara
|
Iota-Carrageenan
|
Presence
of Ca++ (Na+ or K+) and
t < 50 oC
|
Increase
with higher [Ca++], ([Na+] or K+])
and sugar.
|
Reversible,
thixotropic (without LBG), soft cohesive
|
Strength
increases with higher [Ca++], [K+]
, [Na+]
|
Lambda-
Carrageenan
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Gum
Arabic
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
CMC
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Guar
Gum
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
LBG
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Tara
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
MCC
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
Not
gelling
|
HM
Pectin
|
pH<3,5
and soluble solids > 55%
|
Increase
with higher sugar, lower pH, higher DE
|
Thermoirrev.,
cohesive
|
Increase
with increasing MW and concentration.
|
LM
Pectin
|
Presence
of Ca++ and t < 70 oC
|
Higher
with higher DA, Ca++, sugar and lower DE
|
Thermorev.,
cohesive. More brittle with higher Ca++ and
lower sugar.
|
Stronger
with increasing concentration and Ca++
|
|
|
|