Hydrocolloids pectins

Matheson, H. B., Colon, I. S., and Story, J. A. (1995). Cholesterol 7a-hydroxylase activity is increased by dietary modification with psyllium hydrocolloid, pectin, cholesterol and cholestyramine in rats. /. Nutr. 125,454-M58. 

Pectins are important sugar-based hydrocolloids used in the confectionery industry. In US the sugar confectionery industry is growing approximately 3% per year and the consmnption has increased to approximately 11 Ib. per capita [1]. Pectin s are widely used in jelly confections often produced using fruit flavors. Pectin gels are characterized by providing a very tender, short texture with excellent clarity and outstanding flavor release properties. 

Pectin, ground psyllium seed husks, karaya gum, tragacanth gum, and agar have also been used, but are not well accepted today. The use of many of these hydrocolloids in frozen confections singly and in combination, is covered by patents too numerous to list. 

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. 

In most plants, ice pop mixes are prepared cold and the hydrocolloid should be readily dispersible and soluble in cold mix. The hydrocolloid must be compatible with acid. Karaya gum (0.4%), locust bean gum (0.25%), and pectin (0.2%) were originally the stabilizers used. More recently CMC (0.25%),... 

The hydrocolloids used stabilize this type of icing by their ability to form a gel or a highly viscous solution. Agar-agar, locust bean gum, sodium alginate (combined with a buffer and calcium salt), Irish moss extract, pectin, and karaya gum are hydrocolloids used. The finished icing may contain from 0.1 to 0.5% hydrocolloids. 

Littoz F and Mcclements DJ. 2008. Bio-mimetic approach to improving emulsion stability Cross-linking adsorbed beet pectin layers using laccase. Food Hydrocolloids 22(7) 1203-1211. 

PO036 Matheson, H. B. and J. A. Story. Di- PO048 etary psylium hydrocolloid and pectin increase bile acid pool size and change bile acid composition in rats. J Nutr 1994 124(8) 1161-1165. PO049... 

Dickinson, E., Semenova, M.G., Antipova, A.S., Pelan, E. (1998). Effect of high-methoxy pectin on properties of casein-stabilized emulsions. Food Hydrocolloids, 12, 425 432. 

Drusch, S. (2007). Sugar beet pectin a novel emulsifying wall component for microencapsulation of lipophilic food ingredients by spray-diying. Food Hydrocolloids, 21, 1223-1228. 

Zimet, P., Livney, Y.D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for co-3 polyunsaturated fatty acids. Food Hydrocolloids, 23, 1120-1126. 

Kim, H.-J., Decker, E.A., McClements, D.J. (2006). Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions. Food Hydrocolloids, 20, 586-595. 

Maroziene, A., de Kruif, C.G. (2000). Interaction of pectin and casein micelles. Food Hydrocolloids, 14, 391-394. 

Semenova, M.G., Bolotina, V.S., Grinberg, V.Ya., Tolstoguzov, V.B. (1990). Thermodynamic incompatibility of the 11S fraction of soybean globulin and pectinate in aqueous medium. Food Hydrocolloids, 3, 447 156. 

Tsoga, A., Richardson, R.K., Morris, E.R. (2004a). Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols. Food Hydrocolloids, 18, 907-919. 

Dickinson, E., James, J.D. (2000). Influence of high-pressure treatment on p-lactoglob-ulin-pectin associations in emulsions and gels. Food Hydrocolloids, 14, 365-376. 

Matia-Merino, L., Lau, K., Dickinson, E. (2004). Effects of low-methoxyl amidated pectin and ionic calcium on rheology and micro structure of acid-induced sodium caseinate gels. Food Hydrocolloids, 18, 271-281. 

The addition of hydrocolloids (e.g. carrageenans, pectins or car-boxymethyl cellulose) as thickening agents will greatly increase the apparent viscosity of the product. The production of extracellular polysaccharides by certain bacteria will also increase the viscosity of milk products. 

Stabilizers and Thickeners. Many food products receive their textural properties from a group of compounds known as hydrocolloids. Hydrocolloids fall into Iwo classes polysaccharides and proteins. They include loeust bean gum. guar gum, gum arabic. carrageenan, xanthan gum. cellulose. agar, starch, pectin, alginates, and gelatin. See also Stablizer. 

Diaz-Rojas, E.I., Pacheco-Aguilar, R., Lizardi, J., Arguelles-Monal, W., Valdez, M.A., Rinaudo, M., and Goycoolea, F.M. 2004. Linseed pectin Gelling properties and performance as an encapsulation matrix for shark liver oil. Food Hydrocolloids 18, 293-304. 

Trudso, J. E. (1989). Hydrocolloids—What can they do—How are they selected Can. Inst. Food Sci. Technol. 21 AT/229-AT/235. Copenhagen Pectin A/S, DK-4623 Lille Skensved, Hercules, Inc., Denmark, 1992. 

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