Hydro colloids

Theoretical Aspects of Hydro-colloids in Controlling Crystal Structure in Foods... 

Manoi, K. and Rizvi, S. S. H. (2009). Emulsification mechanisms and characterizations of cold, gel-like emulsions produced from texturized whey protein concentrate. Food Hydro-colloids 23, 1837-1847. 

Luck, W.A.P. 1981. Structures of water in aqueous systems. In Water Activity Influences on Food Quality (L.B. Rockland and G.F. Stewart, eds), pp. 407 134. Academic Press, New York. Ludescher, R.D., Shah, N.K., McCaul, C.P., and Simon, K.V. 2001. Beyond Tg Optical luminescence measurements of molecular mobility in amorphous solid foods. Food Hydro colloids 15, 331-339. Ludwig, R. 2001. Water From cluster to the bulk. Angewandte Chem. Int. Ed. 40, 1808-1827. Maclnnes, W.M. 1993. Dynamic mechanical thermal analysis of sucrose solutions. In The Glassy State in Foods (J.M.V. Blanshard and PJ. Lillford, eds), pp. 223-248. Nottingham Univ. Press, Loughborough, Leicestershire. 

Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydro-colloids, 23, 1473-1482. 

Su, R., Qi, W., He, Z., Zhang, Y. Jin, F. (2008). Multilevel structural nature and interactions of bovine serum albumin during heat-induced aggregation process. Food Hydro-colloids, 22, 995-1005... 

Gancz, K., Alexander, M., Corredig, M. (2006). In situ study of flocculation of whey protein-stabilized emulsions caused by addition of high-methoxy 1 pectin. Food Hydro-colloids, 20, 293-298. 

Gurov, A.N., Gurova, N.V., Leontiev, A.L., Tolstoguzov, V.B. (1988). Equilibrium and non-equilibrium complexes between bovine serum albumin and dextran sulfate I. Complexing conditions and composition of non-equilibrium complexes. Food Hydro-colloids, 2, 267-283. 

The water phase is, of course, complementary to the oil phase in that its hydro-colloidal components tend to provide a protective buffer zone around each oil droplet. 

Hydrogen peroxide, when supplied commercially, is usually stabilized with phosphates and tin(IV) materials. The tin compounds are effective at the product s natural pH via hydro-colloid formation, which adsorbs transition metals and reduces their catalytic activity. In the majority of cases, extra stabilization is not required when hydrogen peroxide or its derivatives are used in synthesis. Elevated temperatures and increased metal impurities all tend to destabilize peroxygens, and where such conditions are unavoidable, additional stabilizers may be employed, added either to the hydrogen peroxide or the reaction mixture separately. Stabilizer type falls into two categories seques-trants and radical scavengers. 

This dressing is an absorbent hydro-colloidal dressing that provides a moist environment, absorbs exndates, and is nondamaging to the skin. When the softened area approaches the edge of the dressing, it mnst be removed and a new one mnst be applied. 

Kiokias, S. and Bot, A., Temperature cycling stability of pre-heated acidified whey protein-stabilised o/w emulsion gels in relation to the internal surface area of the emulsion. Food Hydro colloids, 20, 246,... 

Maeda, H., 2000. Soluble soybean polysaccharide. In Phillips, G.O., Williams, P.A. (eds.) Handbook of Hydro colloids. Woodhead Publishing Limited, Cambridge, England, pp. 309-320. 

Natural thickeners can be defined as products obtained from natural sources such as plants, seeds, seaweeds and microorganisms. These products are high molecular weight polymers composed of polysaccharides and are often referred to as hydrocolloids. Production processes vary from simple collection of tree exudates and milling in the case of gum arabic to more complex production by fermentation as in the case of xanthan gum. A number of these natural thickeners are also derivatised in order to modify their properties. Table 2.1 provides a simple classification of these products by source. Tables 2.2-2.4 provide an overview of the main natural thickening agents and their applications. A brief description of each class of hydro colloids is given below but for more detailed information on each of the hydrocolloids there are a number of publications available [ 1—3]. 

In terms of interactions with galactomanans (guar and locust bean gums), substantial interaction was observed. They found that there was a 70% decrease in limonene release and 25 to 40% decrease in ethyl hexanoate release for a 1% solution of galactomanan. Interestingly, there was a platean in the data (release vs. hydro-colloid concentration). They found a very similar relationship for volatile release for hydroxypropyl cellulose, i.e., a rapid decrease in rate of release followed by a plateau. 

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