Small hydrocolloids

Surface crustation is caused by sucrose crystallization. It is characterized by hard white spots on the surface. It is remedied by the use of corn sirup solids and larger levels of hydrocolloids. During freezing in a continuous freezer there is ice separation caused by centrifugal separation of small ice crystals. Increase in mix viscosity by use of hydrocolloids inhibits this action. 

The frozen fudge bar-on-a-stick is a quiescently frozen mix, high in serum solids and sugar. Because this product is most often frozen without agitation, it is necessary to incorporate protective water-binding hydrocolloids to induce the formation of small ice crystals and a well-bodied, smooth, chewy confec-... 

Anokhina, M.S., Il in, M.M., Semenova, M.G., Belyakova, L.E., Polikarpov, Yu.N. (2005). Calorimetric investigation of the thermodynamic basics of the effect of malto-dextrins on the surface activity of legumin in the presence of small-molecule surfactants. Food Hydrocolloids, 19, 455 166. 

Kloek, W., Luyten, H., and van Vliet, X 1996. Small and large deformation behaviour of mixtures of xanthan and enzyme modified galactomannans. Food Hydrocolloids 10 123-129. 

In gelatinized starch systems Tg onset is located between —4.5 and — 5.5°C small quantities of hydrocolloids did not significantly shift this temperature. 

Typical shell materials include gum acacia, maltodextrins, CDs, hydrophobically modified starch, and mixtures thereof. Other polysaccharides (alginate, carboxymethylcellulose, guar gum) and proteins (whey proteins, soy proteins, and sodium caseinate) may also be used nevertheless with lower application because of their low solubilities in water, although the addition of a small amount of these low solubility hydrocolloids has shown some beneficial effects on the stability of encapsulated ingredients (Gouin, 2004). 

Simple coacervation shows some advantages when compared to the complex coacervation it is cheaper than complex coacervation, because in the induction of the phase separation, simple coacervation utilizes inexpensive inorganic salts, whereas complex coacervation uses more expensive hydrocolloids, and complex coacervation is more sensitive to even small pH changes than simple coacervation (Sntaphanit and Chitprasert, 2014). 

Therefore, to understand the behavior of food emulsions, we need to know as much as possible about these types of emulsifiers, because fliey may not behave exactly similarly to classical small-molecule emulsifiers. For example, phospholipid molecules can interact with each other to form lamellar phases or vesicles they may interact with neutral lipids to form a mono- or multi-layer around the lipid droplets, or they may interact with proteins which are either adsorbed or free in solution. Any or all of these interactions may occur in one food emulsion. The properties of the emulsion system depend on which behavior pattern predominates. Unfortunately for those who have to formulate food emulsions, it is rarely possible to consider the emulsion simply as oil coated with one or a mixture of surfactants. Almost always there are other components whose properties need to be considered along with those of the emulsion droplets themselves. For example, various metal salts may be included in the formulation (e.g. Ca " is nearly always present in food products derived from milk ingredients), and there may also be hydrocolloids present to increase the viscosity or yield stress of the continuous phase to delay or prevent creaming of the emulsion. In addition, it is very often the case, in emulsions formulated using proteins, that some of the protein is free in solution, having either not adsorbed at all or been displaced by other surfactants. Any of these materials (especially the metal salts and the proteins) may interact with the molecules... 

The authors of this review (46) have used BSA along with monomeric emulsifiers, both in the inner and the outer interfaces (in low concentrations of up to 0.2 wt %), and found significant improvement both in the stability and in the release of markers as compared to the use of the protein in the external phase only (Fig. 13). It was postulated that while the BSA has no stability effect at the inner phase it has strong effect on the release of the markers (mechanical film barrier). On the other hand, BSA together with small amounts of monomeric emulsifiers (or hydrocolloids) serve as good steric stabilizers, improve stability and shelf-life, and slow down the release of the markers. The BSA plays, therefore, a double role in the emulsions as film former and barrier to the release of small molecules at the internal interface, and as steric stabilizer at the external interface. The release mechanisms involving reverse micellar trans-... 

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