TB Hydrocolloids FNFN201009
TB Hydrocolloids FNFN201009
TB Hydrocolloids FNFN201009
HYDROCOLLOIDS
HYDROCOLLOIDS
Heating
* gelatin is disregarded in this application note. Page 2 of 9 Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015, Fax: +49 (0)208 7828 149, email: [email protected], www.brenntag-specialties-europe.com
HYDROCOLLOIDS
Example 2: A formed gel which melts upon heating, is known as a thermo-reversible gel. Gelatin is the most common example, although pectins and carrageenans can also form thermo-reversible gels.
Heating
Example 3: A formed gel which does not melt upon heating, is known as a thermo-stable or thermo-irreversible gel. Alginates form thermo-stable gels, plus pectins can be formulated to become thermo-stable.
Heating
Example 4: A cold solution which gels on heating. This property is seen when cooking egg-white. The only hydrocolloids showing this thermo-gelling functionality are the cellulosic products MC and HPMC.
Heating
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HYDROCOLLOIDS
Hydrocolloid
Description of texture Alginates or more specifically sodium alginates can be used as a thickening agent (different grades offer a range of viscosities). Alginates can form strong, cohesive, thermo-resistant gels in the presence of calcium ions. Iota carrageenan forms elastic gels and thixotropic fluids. Kappa carrageenan forms firm gels. Very low dosages of kappa carrageenan in milk shows a positive interaction with milk proteins, resulting in suspension of cocoa particles. Lambda carrageenan forms viscous, non-gelling solutions. CMC forms clear, viscous solutions (a range of viscosities are available). CMC shows protective colloid properties in acidified milk drinks. HPMC and MC, which are dissolved in cold water, will gel upon heating (thermo-gelling). Different grades with different viscosities / different gelation temperatures are available. The gel is thermo-reversible, since the system will return to a viscous liquid phase upon cooling. Gellan gum is available in two forms, high and low acyl content. Low acyl gellan gum forms firm, non-elastic, brittle gels. High acyl gellan gum forms soft, very elastic gels. By varying the ratios of the two forms, gellan can produce a wide variety of textures. Gellan gum can be used to stabilise suspensions by forming a solution with a weak gel structure, known as a fluid gel. Guar gum forms viscous solutions with a long texture. Gum arabic is used in confectionary for its gelling properties. Gum arabic is used in flavour and colour emulsions as an emulsifying agent. LBG forms viscous, shear thinning solutions. LBG can form gels in combination with other hydrocolloids. LBG is excellent in syneresis control. High methoxyl pectins form gels at low pH and in the presence of sugar. HM pectins are classified as rapid set, medium set or slow set. HM pectins are also used in acidified milk drinks (pH < 4,6) to stabilise the proteins. (Amidated) low methoxyl pectins also form gels partly shear reversible. Xanthan gum forms pseudo-plastic viscous solutions, which are pH and temperature stable compared to other thickeners. The pseudo-plasticity makes xanthan gum also suitable as a stabiliser of suspensions, emulsions and foams.
T, G
Gellan gum
G, S
T T, G T, (G)
Pectin, HM
G, S
G T, S
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HYDROCOLLOIDS
Hydrocolloid
Solubility Cold or hot soluble in a calcium free medium. In high calcium environment, sequestrants are needed to dissolve the alginate. Iota and Kappa: hot soluble, above 60 C. Lambda is also cold soluble Cold or hot soluble Cold soluble Hot soluble in an ion free medium. In high ion environment, sequestrants are needed to dissolve gellan. Cold or hot soluble Cold or hot soluble Hot soluble, above 80 C Hot soluble, above 60 C Cold or hot soluble
Solution Clarity
pH range in application
Acid stability Fair (will form alginic acid at low pH) Poor Good Good
Alginates
Good
4,5 7
Good Excellent Excellent HA Good LA Poor Fair Excellent Fair Excellent Fair
4,5 7 3,5 7 47
Gellan gum Guar gum Gum Arabic Locust bean gum Pectin Xanthan gum
37 47 27 47 27 27
When hydrocolloids are solubilised they either work alone, or require other substances, such as ions, to generate viscosity or gel properties. Act alone Act with
Hydrocolloid
Description of thickening or gelling mechanism Sodium alginates are composed of two building blocks: mannuronic acid (M) and guluronic acid (G). In the presence of calcium ions, the G-blocks in the alginate chain will join together and form a gel structure. Alginates with a high content of G-blocks, form stronger gels than alginates with high M-blocks content. When there is enough free calcium available, the alginate gel will become thermo-irreversible. Please note: alginate gel forms in cold conditions. After being heat treated to dissolve the carrageenan, the molecules will join together during cooling, thereby forming a gel structure. The iota carrageenan network forms a transparent, elastic gel. When stirring this network can easily be destroyed, but the gel is rebuilt quickly as soon as the mechanical action stops. The gels of iota carrageenan are thermoreversible. After being heat treated to dissolve the carrageenan, the molecules will join together during cooling, thereby forming a gel structure. Kappa carrageenan needs the presence of potassium ions to form a firm, brittle gel. The gels of kappa carrageenan are thermo-reversible. Kappa-carrageenan shows synergistic gel strength when combined with locust bean gum. The molecules of lambda carrageenan do not strongly join together and therefore do not form gels. Lambda carrageenan functions as a thickener.
Alginates
Carrageenan, Iota
Carrageenan, Kappa
Carrageenan, Lambda
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Alone
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HYDROCOLLOIDS
Description of thickening or gelling mechanism CMC acts alone to form viscous solutions. The wide variety of viscosity ranges available, make it a versatile hydrocolloid for many applications. When the temperature of a MC/HPMC solution is increased, the polymers lose their water of hydration and the viscosity decreases. When the gel point is reached, the dehydration of the polymers cause polymer-to-polymer interaction and the solution begins to gel. Gel strength builds as the temperature is held above the gel point. When the system is cooled, the gel begins to reverse, and the system becomes a liquid viscous system again. Depending on the type of MC or HPMC the gel point can vary from 50 C to 90 C. Gellan gum forms gels with divalent as well as monovalent ions. Calcium ions are more effective in making gels than sodium and potassium ions. The concentration of ions also influences the gelling and melting temperature of the gel which is formed. Low acyl gellan gum tends to form thermo-stable gels, whereas high acyl gellan gum tends to form thermo-reversible gels. Guar gum acts alone to form viscous solutions. In combination with xanthan gum a synergistic viscosity development can be noticed. Gum arabic is a unique molecule and contains 2 to 3% peptides as an integral part of the structure. It is believed that these peptide fractions are responsible for the emulsifying capacity. Gum arabic forms very low viscous solutions, concentrations up to 50% can be achieved. LBG forms viscous, shear thinning solutions. In combination with xanthan gum and/or kappa carrageenan, LBG forms mixed gels with an elastic texture, which show no syneresis. HM (high methoxy) pectins form thermo- irreversible gels when the pH is low (< pH 3,5) and the sugar concentration is high (dry matter content > 55 %). HM pectins are excellent stabilisers of acid milk drinks. They act as a protective colloid, preventing the casein particles from coagulating and sedimenting, when added before acidification. LM (amidated) low methoxy pectins can form thermo-reversible as well as thermo-stable gels. Depending on the calcium concentration and the calcium reactivity of the specific grade, a range of textures can be achieved. Xanthan gum acts alone to form viscous, pseudo-plastic solutions. In combination with guar gum, a synergistic viscosity development can be noticed.
Alone
Gellan gum
With potassium, sodium and calcium ions Alone or with xanthan gum Alone Alone or with xanthan gum or carrageenan With sugar and low pH With protein
Guar gum
Gum arabic
Pectin, HM Pectin, HM
Pectin, LM
Xanthan gum
APPLICATIONS
The application areas for hydrocolloids are numerous, plus hydrocolloids can be used in a variety of combinations. Therefore, the application grid provided below and the other information provided earlier, should be used as a guideline only, to provide a starting point for development work.
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HYDROCOLLOIDS
Cellulosics, MC + HPMC
Cellulosics, CMC
Bakery products (incl. bakery fillings) Beverages Confectionary Convenience: marinades sauces, dressings, soups,
Dairy, acidified / fermented drinks, desserts Dairy, sweet drinks, desserts Flavour emulsions Fruit preparations, jams, marmalades Ice-cream Meat and Poultry processing Vegetable, potato preparations
SOURCE
Please find below information on the source of the different hydrocolloids, plus abbreviations and synonyms which are used in the industry. Abbreviations Synonyms Sodium alginates Iota, Kappa, Lambda Carrageenan Carboxymethylcellulose Cellulose gum Methylcellulose Hydroxypropylmethylcellulose
Hydrocolloid Alginates Carrageenan Cellulosics, CMC Cellulosics, MC and HPMC Gellan gum Guar gum * Gum arabic Locust bean gum (LBG) * Pectin Xanthan gum
Raw material Extracted from brown seaweed Extracted from red seaweed Manufactured using cellulose (from wood pulp or cotton linters) as base material Manufactured using cellulose (from wood pulp or cotton linters) as base material Produced by fermentation process Obtained from the endosperm of the guar seed Exudate from the acacia tree Obtained from the endosperm of the seeds of the carob tree. Extracted from apple pomace and / or citrus peel Produced by fermentation process
* Galactomannans is a group name, locust bean gum and guar gum are both galactomannans.
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Xanthan gum
Carrageenan
Gum arabic
Gellan gum
Guar gum
Alginates
Pectin
HYDROCOLLOIDS
REGULATORY
Thickening and gelling agents are food additives. Their use is subject to EC Regulation 1333/2008 on Food Additives. Directive 95/2/EC on food additives other than colours and sweeteners will be replaced by Regulation 1333/2008, but will remain in force during the transition period to allow time to prepare Annexes. Food Additives which are permitted for use in foods as per th Directive 95/2, shall be entered in the Annex of 1333/2008 after review (which will be completed 20 January 2011). For access to the complete text of the Regulations and Directives: http://eur-lex.europa.eu/nl/index.htm
CONTACT US
For more information or product samples, please write a short email to [email protected] and your local Brenntag office will provide you with the requested information and samples.
The data contained within this publication is intended for information purposes only and is correct to the best of our knowledge. Any recommendations or suggestions are made without warranty or guarantee. It is the sole responsibility of the user of the products to evaluate for each individual product, their suitability for a particular purpose and their legal and regulatory compliance. In addition, nothing contained within this publication should be construed as a recommendation to use any product in conflict with existing patents.
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Brenntag Food & Nutrition Europe Stinnes Platz 1 45472 Mlheim an der Ruhr Germany Phone: +49 (0) 208 7828 7015 Fax: +49 (0) 208 7828 149 email: [email protected] www.brenntag-specialties-europe.com