Water-binding properties

Sodium carboxymethylcellulose (commonly known as CMC) was introduced in 1945 by Josephson and Dahle 10) for use in ice cream. It is cold water-soluble, will not react with acid, and has excellent water-binding properties. When properly processed, it is easily dispersible and quickly soluble in the mix. These properties make it well suited for high temperature-short time (HTST) mix. When used alone, it has a tendency to cause separation or wheying off in the mix. Irish moss extract is used with CMC to eliminate this condition. From 0.15 to 0.25% CMC is most often used in ice cream mix. 

Lopez-Driez, E.C., Bone, S. (2000). An investigation of the water-binding properties of protein + sugar systems. Physics in Medicine and Biology, 45, 3577-3588. 

Jaurequi, C.A., Regenstein, J.M., and Baker, R.C. 1981. A simple centrifugal method for measuring expressible moisture A water-binding property of muscle foods. J. Food Sci. 46 1271 -1273. 

Singer, J., Vinson, L., The Water Binding Properties of Skin, Toilet Goods... 

Ball milling Various starches Fragmented starch particles had improved cold water binding properties and freeze-thaw stability Niemann and Meuser (1996)... 

Resistant starch represents a fiber source in food systems. Unlike more traditional fiber sources that have high water-binding capacity, resistant starch does not have elevated water-binding properties. Thus, resistant starch can often replace native starch 1 1 without any adverse effect on processing or end-use quality [39]. 

Efforts to manufacture phosphorylated proteins by modification of nonphosphorus proteins have been reviewed (229). Phosphorylation of proteins with phosphorus oxychloride causes cross-linking and insolubilization, but improves gel-forming and water-binding properties. Phosphorylation with sodium trimetaphosphate improves fimctional properties of soybean protein, including water solubility. Nutritional and toxicological investigations are needed before such modified natural proteins can be used in foods (230). 

Ethanediol does not exhibit substantial antimicrobial activity. However, due to its hygroscopic (water binding) properties it may affect microbial proliferation, e.g. in cosmetics and toiletries, by reducing the available water in the corresponding formulations. Also remarkable is the fact that the addition of formaldehyde (2.1.) to... 

Most of the uses of karaya gum are based on its ability to swell in cold water, its water-absorbing and water-binding properties, and its thickening and suspending powers. 

The structural and functional properties of the cutaneous surface almost entirely are those of the stratum comeum, modified only slightly by influences of hair, sweat glands and sebaceous glands. The process of keratinization, consisting of the aggregate events by which the epidermis forms the stratum comeum, must be reviewed not only in context with epidermal syntheses of fibrous proteins, mucopolysaccharides and special compounds that modify the texture of the stratum comeum but with other epidermal attributes such as rates of stratum comeum production, and cohesiveness of stratum comeum cells, their hydrophilic and water-binding properties, their elasticity and pliability. 

Sings, E. J. and Vinson, L. J. (1966). The water binding properties of skin. The Toilet Goods Association, 46,29... 

Several manufactures have mastered the process and adjusted the internal composition to its performance in chocolate as rheology controller. The internal product composition and structure are proprietary information. PGPR has exceptionally good water-binding properties, which is of major importance for its effect in chocolate. 

Cadden, A. M. (1987). Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers. Journal of Food Science, 52, 6, 1595-1631. 

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