Hydrocolloids application

A. Nussinovitch, Hydrocolloid Applications Gum Technology in the Food and Other Industries , London Weinheim Blackie Academic Professional, 1997... 

A. Nussinovitch, Exudate gums, in Hydrocolloid Applications, Springer US, pp. 125-139,... 

Sedlmeyer, F. B. (2011). Xylan as by-product of biorefineries Characteristics and potential use for food applications. Food Hydrocolloids, Vol. In Press, Corrected Proof, pp. ISSN 0268-005X... 

Besides their interesting color application values, betalainic plants are also worthwhile from a nutritional standpoint. Research on this topic has recently been resumed with great scientific vigor in both in vitro and in vivo studies on red beets, amaranth, red-colored Swiss chard, red-violet pitahayas, and especially cactus pears. ° In the future, betalainic color crops will be benchmarked because of their pigment structure and quantity and also because of the individual and synergistic activities of their components such as colorless phenolics, amino compounds, peptides, proteins, and hydrocolloids. 

CMC, which is cold water-soluble and easily dispersed, is widely used. It is combined with other hydrocolloids because it makes overrun difficult to control. It is used at about 0.2%. Pectin is used in sherbet and ices at a level of 0.2%, locust bean gum at 0.25%, and karaya gum at 0.4%. Guar gum is being accepted for this application at levels similar to locust bean gum. Combinations are made in order to use the best qualities of the various hydrocolloids. 

Cellulose gum, Irish moss extract, and propylene glycol alginate are the hydrocolloids most of en used in this application at levels of between 0.25 and 1%, depending on the fruit-sugar ratio and the type of fruit. 

W e know of many examples of the effect of impurities of crystallization. In many cases impurities will completely inhibit (2-4) nucleus formation. Reading the literature on this subject impresses one with the frequent occurrence of hydrocolloids as crystal modifiers, particularly where sugar or water is the material being crystallized. The use of gelatin, locust bean gum, or sodium alginate in ice cream is just one example of many practical applications of hydrocolloids in crystal modification. 

G. Lewis, N. Stanley, and G. Guist, Commercial production and applications of algal hydrocolloids, in C. Lembi, (Ed.), Algae and Human Affairs, University of Washington, Seattle, 1988, pp. 206-232. 

H. J. Bixler, K. Johndro, and R. Falshaw, Kappa-2 carrageenan Structure and performance of commercial extracts. II. Performance in two simulated dairy applications, Food Hydrocolloids, 15 (2001) 619-630. 

R. Falshaw, H. J. Bixler, and K. Johndro, Structure and performance of commercial k-2 carrageenan extracts. Part III. Structure analysis and performance in two dairy applications of extracts from die New Zealand red seaweed, Gigartina atropurpurea, Food Hydrocolloids, 17 (2003) 129—139. 

Morris, E. R. 2000. Rheology of biopolymer co-gels, in Hydrocolloids, Part 2 Fundamentals and Applications in Food, Biology, and Medicine, ed. K. Nishinari, pp. 135-0146, Elsevier Science, Amsterdam, The Netherlands. 

T. Wongprecha, T. Takaya, T. Nagano and K. Nishinari, in Hydrocolloids - Part I Physical Chemistry and Industrial Applications of Gels, Polysaccharides and Proteins, ed. K. Nishinari, Elsevier Science, Amsterdam, 2000, p. 435. 

Meer, W.A., Meer, G., and Gerard, T., Natural plant hydrocolloids in bakery application. The Bakers Digest, June 1973, pp. 45 7,67. 

M.P. Characterization of a chitosan sample extracted from Brazilian shrimps and its application to obtain insoluble complexes with a commercial whey protein isolate. Food Hydrocolloids 2010,24 (8), 709-718. 

---