Hydrocolloids function

Eysturskiard J., Haug L, Elharfaoui N., Djabourov M., Draget K. Structural and mechanical properties of fish gelatin as function of extraction conditions. Food Hydrocolloids 23 (2009) 1702-1711. 

M. Rinaudo in "Food hydrocolloids Structures, Properties and Functions" Edit. K. Nishinari, E. Doi, Plenum Press, NY (1994) 21. 

Functional Aspects of Hydrocolloids in Controlling Crystal Structure in Foods... 

Emulsifiers assist the stabilizing hydrocolloids in controlling crystal structure. They accentuate the function of the homogenizer in reducing the size of the fat globules. They also reduce the interfacial tension between the fat and water phases of the mix. The result is smaller ice particles and air cells when the mix is frozen and a smoother and creamier finished product. 

Semenova, M.G. (2007). Thermodynamic analysis of the impact of molecular interactions on the functionality of food biopolymers in solution and in colloidal systems. Food Hydrocolloids, 21, 23 15. 

HadjSadok, A., Pitkowski, A., Nicolai, T., Benyahia, L., Moulai-Mostefa, N. (2008). Characterization of sodium caseinate as a function of ionic strength, pH and temperature using static and dynamic light scattering. Food Hydrocolloids, 22, 1460-1466. 

In addition to the necessary protection of the contents of the emulsion droplets, effective encapsulation technology requires that the release of the active matter be controlled at a specified rate. Benichou et aL (2004) have demonstrated that a mixture of whey protein isolate (WPI) and xanthan gum can be successfully used for the controlled release of vitamin Bi entrapped within the inner aqueous phase of a multiple emulsion. The release profile, as a function of the pH of the external aqueous phase, is plotted in Figure 7.25. We can observe that the external interface appears more effectively sealed against release of the entrapped vitamin at pH = 2 than at pH = 4 or 7. It was reported that an increase in the protein-to-potysaccharide ratio reduced the release rate at pH = 3.5 (Benichou et aL, 2004). More broadly, the authors suggest that compatible blends of biopolymers (hydrocolloids and proteins) should be considered excellent amphiphilic candidates to serve as release controllers and stability7 enhancers in future formulations of double emulsions. So perhaps mixed compatible biopolymers wall at last allow researchers to... 

Makri, E., Papalamprou, E., Doxastakis, G. (2005). Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea, broad bean) in admixture with polysaccharides. Food Hydrocolloids, 19, 583-594. 

Tolstoguzov, V.B. (1991). Functional properties of food proteins and role of protein-polysaccharide interaction. Food Hydrocolloids, 4, 429 168. 

The ingredient composition and manufacturing process are important for the different types of whippable emulsions. In many industrially produced whippable emulsions, functional ingredients, such as food emulsifiers and hydrocolloids are used to improve functionality and product stability. 

Latha, G. M. and Muralikrishan, G. (2008b). Effect of Finger millet (Eleusine coracana, Indaf-15) malt esterases on the functional characteristics of non-strachy polysaccharides. Food Hydrocolloids 23,1007-1014. 

American Chemical Society, Physical Functions of Hydrocolloids, American Chemical Society Washington, 1960. 

R. D. Villanueva, W. G. Mendoza, M. R. C. Rodrigueza, J. B. Romero, and M. N. E. Montano, Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends, Food Hydrocolloids, 18 (2004) 283—292. 

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