Sugar, polysaccharide dispersibility

Cheese whey demineralization Desalting of protein hydrolysates (i.e., soy sauce), sugar solutions, molasses, and polysaccharide dispersions Deacidification of fruit juices Tartaric wine stabilization Flavor recover from pickle brines... 

Another example of a food emulsion is the ice cream, in which the colloidal dispersion of ice particles is achieved together with tiny entrapped air bubbles in an emulsion consisting of fats, sugar, and thickening agents (polysaccharides). 

For simple fluids, also known as Newtonian fluids, it is easy to predict the ease with which they will be poured, pumped, or mixed in either an industrial or end-use situation. This is because the shear viscosity or resistance to flow is a constant at any given temperature and pressure. The fluids that fall into this category are few and far between, because they are of necessity simple in structure. Examples are water, oils, and sugar solutions (e.g., honey unit hi.3), which have no dispersed phases and no molecular interactions. All other fluids are by definition non-Newtonian, so the viscosity is a variable, not a constant. Non-Newtonian fluids are of great interest as they encompass almost all fluids of industrial value. In the food industry, even natural products such as milk or polysaccharide solutions are non-Newtonian. 

Different polysaccharide variable-path processes were observed in a pectin-sugar-water-acid mixture dispersed at 105°C then cooled to 25°C, and a mixture dispersed at 50°C then cooled to 25°C. The higher-temperature gel was relatively stable, but the lower-temperature gel was unstable (Walter and Sherman, 1986). Heated agar sols gel when cooled to approximately 30°C, and they remain dimensionally stable to a reheating temperature of 85°C due to relatively permanent physical crosslinks below Tm (Lips et al., 1988). The reheated gels follow a hysteretic pathway to melting at the... 

Aldonitrile acetates of sugars have been applied to their GC analysis in different polysaccharides [442] on LAC-4R-886 polyester stationary phase (190°C)and to the analysis of polyols and aldoses in urine and crystalline lenses [444] on a capillary column of borosilicate glass (60 m X0.3 mm l.D.) coated with SE-30 containing a dispersion of Silanox 101 (temperature programming at l°C/min from 150°C). These derivatives were very stable and a uniform product was formed from every individual substrate. 

The addition of dispersed saccharides/polysaccharides to enhance the adherence of composite or fat coatings on a bakery product has been suggested in various patents (Anonymous 1979 Haynes et al. 2004 Heuvel et al. 1997 Youcheff et al. 1996). The effect of sugars, cocoa powder, emulsifier and fat type on the WVP (3.5%-100% RH, 20°C) of chocolate coatings was investigated by Gosh et al. (2005) and rmder-lined the favourable effect of sucrose on the WVP of the barrier. 

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. 

As technically employed in industry, the term gum usually refers to polysaccharides (long chains of simple sugars) or their derivatives, which are dispersible in either hot or cold water to produce viscous mixtures. Gums also may include water-soluble derivatives of cellulose and modifications of other polysaccharides which in their natural form are insoluble. The original definition of gums applied only to the sticky gummy natural plant exudates. 

Although the above sugar surfactants found many applications, particularly in cosmetics and personal care products, they are seldom very effective in stabilization of disperse systems against flocculation and/or coalescence. This is due to the reversible nature of adsorption of these molecules at the solid/liquid or liquid/liquid interfaces. For that reason we have developed a polymeric surface-active molecule based on inulin (which is extracted from chicory roots). Inulin is a polydisperse polysaccharide consisting mainly, if not exclusively, of j8(2 1) fructosyl fructose units with normally, but not necessar-... 

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