Fundamental Properties and Food Application of Hydrocolloids
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TLDR
In this article, the fundamental properties of various food polysaccharides in terms of colloidal science and to obtain practical knowledge regarding food applications are analyzed and a part of these studies are reviewed.Abstract:
The main function of hydrocolloids in food systems is to control and modify texture via changes in physical and geometrical properties. Texture is important in terms of both food palatability and eating safety, and hydrocolloids play a dominant role in controlling food texture. Hydrocolloids are thus the base ingredients for the development of food products. Research activities on food hydrocolloids have increased recently in terms of texture modifiers for nursing-care foods and also dietary fiber with physiological effects for an aged society, where the number of people with mastication and swallowing difficulties as well as patients with lifestyle-related disease are increasing. The author has aimed to analyze the fundamental properties of various food polysaccharides in terms of colloidal science and to obtain practical knowledge regarding food applications. Target materials for studies on gelling polysaccharides include gellan gum, carrageenan, curdlan, and methylcellulose, while pectin from sugar beet, gum arabic, and soybean soluble polysaccharide are targeted for those on emulsifying polysaccharides. Polysaccharides that control the gelatinization and retrogradation behaviors of starch have also been investigated, including galactomannan, soybean soluble polysaccharide, and gum arabic. This article reviews a part of these studies.read more
Citations
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Journal ArticleDOI
Effects of acidic functional groups on dielectric properties of sodium alginates and carrageenans in water.
Shuntaro Tsubaki,Masanori Hiraoka,Masanori Hiraoka,Shingo Hadano,Kei Okamura,Tadaharu Ueda,Hiroshi Nishimura,Keiichiro Kashimura,Tomohiko Mitani +8 more
TL;DR: Correlational analysis of dielectric properties and related physical parameters showed that the loss tangent of the hydrocolloid solution was determined by the conductivity of the aqueous solution, especially at pH below 2, strong H(+) conduction was associated with high tanδ probably due to the Grotthuss mechanism.
Book ChapterDOI
Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
Dissertation
Understanding the sensory perception of hydrocolloid thickened systems based on flow and lubrication behaviour
TL;DR: In this paper, a preliminary study on both flow and lubrication properties of hydrocolloid thickened foods during oral processing was conducted, and the role of saliva in sensory perception was elucidated.
References
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Journal ArticleDOI
A review of recent developments on the regulatory, structural and functional aspects of gum arabic.
TL;DR: The aim of this paper is to summarize what is now known about the structure of this complex polysaccharide and to illustrate how the structural features relate to its functional properties, notably its ability to stabilize oil-in-water emulsions and to form concentrated solutions of low viscosity.
Journal ArticleDOI
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
Takahiro Funami,Guoyan Zhang,Mika Hiroe,Sakie Noda,Makoto Nakauma,Iwao Asai,Mary K. Cowman,Saphwan Al-Assaf,Glyn O. Phillips +8 more
TL;DR: In this article, the role of proteinaceous moiety in emulsifying was investigated using pectin from sugar beet as a model polysaccharide, and the results indicated an important role of the proteinaceous mixtures in explaining the emulsion properties of sugar beet pectins.
Journal ArticleDOI
Structural modifications of sugar beet pectin and the relationship of structure to functionality
TL;DR: In this article, the emulsifying properties of sugar beet pectin (SBP) were investigated in relation to its molecular structure, and the results confirm the key role of protein as the anchor for the oil droplets and identify also the contribution of the neutral lateral chains in stabilizing emulsions by forming a hydrated layer.
Journal ArticleDOI
Elucidation of the Emulsification Properties of Sugar Beet Pectin
TL;DR: It is evident that the emulsification properties of sugar beet pectin are influenced by the accessibility of the protein and ferulic acid groups to the surface of the oil droplets, the proportion of ester groups, and the molecular mass distribution of the fractions.
Journal ArticleDOI
Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch
TL;DR: In this paper, the authors investigated the effect of guar gum on the long-term retrogradation of corn starch in an aqueous system and found that the effect was dependent on the guar's molecular weight.