Polysaccharides from hydrocolloids

Definition Natural material derived from the ground endosperms of Cyamopsis tetragonolobus consists of high m.w. hydrocolloidal polysaccharide composed of galactomannan units Properties YIsh.-wh. free-flowing powd. aq. sol ns. tasteless, odorless sol. in hot or cold water insol. in oil, greases, hydrocarbons, ketones, esters m.w. = 220,000... 

Mazeau, K. and Rinaudo, M. (2004) The prediction of the characteristics of some polysaccharides from molecular modeling. Comparison with effective behaviour. Food Hydrocolloids, 18(6), 885-898. 

Classification Sulfated polysaccharide Definition Hydrocolloid obtained from various members of the Gigartinaceae or Solieriaceae families of the red seaweed, Rhodophyceae consists of sulfite esters of galactose and 3,6-an hydrogalactose copolymers Properties Yel. wh. powd., odorless, tasteless sol. in hot water, hot cone. NaCI sol n. insol. in oils and org. soivs. 

Definition Natural material derived from the ground endosperms of Cyamopsis tet-ragonolobus consists of high m.w. hydrocolloidal polysaccharide composed of galactomannan units... 

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. 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

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. 

Jeanes AR, Pittsley JE, Send FR. Polysaccharide B-1459 a new hydrocolloid polyelectrolyte produced from glucose by bacterial fermentation. 7 Appl Polym Sci 1961 5(17) 519-526. 

Locust bean gum, like other hydrocolloids, may be precipitated from aqueous solutions by electrolyte (, IS), Table I shows the results of quantitative coagulation experiments with water-soluble polysaccharides and other high polymers (12). 

These natural homo- and copolymers (such as starch and cellulose) are composed of sugar residues and/or their derivatives. The names carbohydrate polymer and polysaccharide refer to the chemical structure. Carbohydrate polymers are also designated as gum or hydrocolloid, which refers to the property that these polysaccharides hydrate in hot or cold water to form viscous solutions or dispersions at low concentration. The gums/hydrocolloids may be harvested from nature or obtained by the chemical modification of native polysaccharides. 

With a typical size ranging from nanometric (<100 nm) to submicrometric (<1 pm), biopolymeric particles and nanoparticles, made of proteins or polysaccharides, thanks to their excellent compatibility with foods, are able to efficiently encapsulate, protect and deliver bioactive compounds, forming different structures, such as random coils, sheets, or rods around the bioactive molecules. The most suitable biopolymers for the incorporation into foods include (1) proteins, such as whey proteins, casein, gelatin, soy protein, zein, and (2) polysaccharides, such as starch, cellulose, and other hydrocolloids, with the particle formulation depending on the desired particle functionality (size, morphology, charge, permeability, environmental stability), on end product compatibility and in general in product behavior, as well as on release properties and in body behavior. 

Turquois T., Rinaudo M., Taravel F.R., Heyraud A., Extraction of highly gelling pectins from sugm beet pulp, in Hydrocolloids I Physical Chemistry and Industrial Application of Gels, Polysaccharides and Proteins, Ed. Nishineui K., Elsevier, 2000, pp. 229-235. 

Phycocolloid n. Any of several polysaccharide hydrocolloids from brown to red seaweeds. Whistler JN, BeMiller JN (eds) (1992) Industrial gums polysaccharides and their derivatives. Elsevier Science and Technology Books, New York. 

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