EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS1

The effect of different hydrocolloids on the breaking strength, cohesiveness and rigidity of kappa carrageenan gels was studied using comression tests with the Instron. Instrumental measurements were supplemented with benchtop sensory evaluation of texture by mouth, gel clarity and syneresis. The evaluated hydrocolloids included locust bean gum, iota carrageenan, amidated low methoxyl pectin, xanthan gum, and their selected combinations. Best gels were obtained by using 0.15% kappa carrageenan and 0.85% iota carrageenan, or 0.2% kappa carrageenan, 0.2% locust bean gum and 0.6% amidated LM pectin. Although none duplicated the textural quality of gelatine gels, they represented a wide range of interesting and potentially useful textures.     

温敏型胶体对玉米淀粉3D打印固化性能的影响

目的:利用温敏型胶体的相转变特性,辅助实现淀粉在打印过程中的成型固化,并揭示不同种类胶体-淀粉体系的固化性能变化规律。方法:将不同比例的温敏型胶体(低酰基结冷胶、明胶、κ-卡拉胶)与玉米淀粉进行复配并测定其流变性能,通过打印圆柱及空心球模型、测试产品力-位移曲线、温度扫描流变、全质构分析及微观结构观测评估体系可打印及固化性能。结果:结冷胶和卡拉胶在2%～4%添加量,明胶在0%～2%添加量时,体系具有适宜的流变性能及良好的可打印性能。添加4%结冷胶及4%卡拉胶的产品表现出显著的塑性,固化效果较好;添加明胶的打印产品无显著塑性,打印产品不固化。结冷胶-淀粉混合体系的固化温度在35～43℃之间;卡拉胶-淀粉混合体系的固化温度在30～40℃之间,随着胶体含量增加,固化温度上升,固化速度加快。而随着明胶含量增加,固化温度从25℃下降至20℃以下且固化速度减慢。4%低酰基结冷胶产品具有更致密的凝胶网络,硬度高于4%κ-卡拉胶产品。明胶对硬度、弹性都有削弱作用,但使粘附力大幅提高。结论:适宜含量的低酰基结冷胶和κ-卡拉胶能够实现淀粉的成型固化,且卡拉胶固化性能优于结冷胶,而明胶则无辅助固化能力。     

Rheologische Untersuchungen zum Einfluß von Hydrokolloiden auf die Gefrier-Tau-Stabilität von Stärkekleistern

Rheological Examination of the influence of Hydrocolloids on the Freeze-thaw-stability of Starch Gels. On thawing, frozen food containing starch often exhibits synaeresis, which is clearly related to structural changes. In order to determine the extent of synaeresis generated by freeze-thaw-cycles (FTC), rheological measurements were conducted with potato starch, waxy rice starch and 4 different maize starches. The relative growth of the storage modulus due to an FTC was defined as a measure of the freeze-thaw-stability (FTS). A value of less than 1 indicates an adequate FTS. Comparison of different maize and waxy maize starches revealed no correlation between FTS and amylose content. Potato starch, which exhibits very poor FTS, was chosen as a medium to examine the influence of hydrocolloid addition on the freeze-thaw-properties. First no or only little improvement of FTS was detected when examining tara gum, l-carrageenan and locust bean gum. Maximum FTS was achieved with mixtures of 5%-gels containing 10% of hydrocolloids as either l-carrageenan or locust bean gum. On the basis of the viscoelastic data, the mechanism by which hydrocolloids improve the FTS was deduced as a combination of network coupling and exclusion effect.     

十二种常见亲水胶体对馒头品质影响的研究

本文研究了12种亲水胶体不同添加量(0.2%、0.6%、1.0%)对馒头质构、比容、水分含量及持水力的影响。结果表明:适宜浓度的瓜尔豆胶,高甲氧基柑橘果胶在降低馒头硬度及咀嚼性的同时提高了馒头弹性(p<0.05),总体上有效地改善了馒头的质构特性。0.2%的瓜尔豆胶及魔芋胶,0.2%~1.0%的高甲氧基柑橘果胶、阿拉伯胶及乳清水解蛋白,0.6%~1.0%的低甲氧基柑橘果胶及酪蛋白钠使馒头比容显著增加(p<0.05)。在室温及-4 ℃条件下,与空白比较,除阿拉伯胶对馒头持水力无显著影响外,其他亲水胶体均能不同程度的提高显著馒头的持水力。由此可知,添加适宜浓度的瓜尔豆胶、高甲氧基柑橘果胶对馒头综合品质具有较好的改良效果。     

Formation of Maize Starch Gels Selectively Regulated by the Addition of Hydrocolloids

Native maize starches containing amylose are used for manufacturing gels in food technology at concentrations of about 7%. Depending on the pasting conditions chosen, several hours may be required for the final consistency to be attained. For this reason the influence of hydrocolloids was investigated with economic factors dictating an effective concentration of approximately 5% in terms of the pure starch. The gelation process was monitored quantitatively by means of rheomechanical oscillation measurements in the linear viscoelastic range. The substances investigated were polysaccharides with chemically similar structures and classified as safe under foodstuff regulations: guar gum, locust bean gum, x-carrageenan, t-carrageenan, xanthan and carboxymethylcellulose (CMC). The gelation process can be significantly accelerated by a range of hydrocolloids, with the effect decreasing as follows: CMC > locust bean gum > guar gum > x-carrageenan > xanthan. The mixtures achieved between 45% and 80% of the final gelation stability of pure starch of 100Pa. The gelation process is clearly retarded by the hydrocolloid t-carrageenan. With the aid of the rheological data it is possible to correlate the influence of the hydrocolloids on the process of self-aggregation and also on the resulting viscoelastic properties of the mixed gels with one another. In terms of a molecular interpretation it is possible to distinguish between exclusion effects and specific interactions in the functioning of the hydrocolloids.     

Effect of some hydrocolloids on the rheological properties of different formulated ketchups

Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%.     

Interactions of κ-carrageenan Plus Other Hydrocolloids in Fish Myosystem Gels

ABSTRACT: Mixtures of κ-carrageenan plus other hydrocolloids (locust bean, guar, xanthan, iota-carrageenan, sodium carboxymethylcellulose, and sodium alginate) were examined for their effects on the mechanical and water holding properties of heat-induced gels made from washed blue whiting mince. Gel structure and thermal behavior were also studied. No synergistic effect was detectable through functional properties except for the mixture of κ-carrageenan with locust bean gum. Light microscopy revealed that κ-carrageenan and xanthan mixed locally with locust bean at its rich domains. κ-carrageenan and xanthan presented interactions with the protein matrix, which were more discernible in the first case. Differential scanning calorimetry (DSC) revealed faint interactions for the mixtures of κ-carrageenan with locust bean and with xanthan, and weakly synergistic gelling effects between the last two hydrocolloids. The blend of κ-carrageenan with sodium alginate exhibited thermally strong synergistic interactions but no particular effects were induced on corresponding functional properties.     

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics – homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g κ-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1–16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless of the maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and remained practically unchanged with the increasing maturity level of cheese. On the other hand, in the processed cheeses with phosphates, meltability was increasing with the rising maturity level of cheese.     

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

A mixture design approach was used to evaluate interactions between potato starch, locust bean gum and κ-carrageenan and their effect on cooking yield, expressible moisture, texture and color in low-fat sodium-reduced sausages formulated with potassium and calcium chloride. Starch had a notable influence on cooking yield and texture, increasing product hardness and resilience as starch proportion increased. The added salt did not allow complete starch granule gelatinization and swelling, which negatively affected water retention, cohesiveness and lightness. Locust bean gum and κ-carrageenan improved cooking yield and reduced expressible moisture in formulations containing higher proportions of potato starch. The presence of other ions could have enhanced κ-carrageenan functionality and its synergistic interaction with locust bean gum, improving texture and water retention, with only minor effects on sausage color. At the lower tested proportions starch can be used as an extender in low-fat cooked meat products if κ-carrageenan and locust bean gum are included in similar proportions.     

Improving effect of xanthan and locust bean gums on the freeze-thaw stability of white sauces made with different native starches

The effect of adding xanthan gum and locust bean gum at low concentrations (0.15% w/w) on the freeze/thaw stability of white sauces prepared with native starches from four different sources (corn, waxy corn, potato, and rice) was investigated. Linear viscoelastic properties were taken as structural indicators and these and syneresis as indicators of the freeze/thaw stability of the sauces. The pasting properties of the starch in the sauce system were also studied. Both hydrocolloids reduced the structural changes occurring after thawing, xanthan gum being more effective than locust bean gum. In corn and potato sauces, the most affected by the freeze/thaw cycle, the appearance of syneresis and the increase in viscoelastic functions were significantly reduced by both hydrocolloids. In general, the addition of hydrocolloids affected peak, hot peak and cold peak viscosities and reduced relative total setback. The results regarding the possible effects of hydrocolloid addition to white sauce systems are discussed in molecular terms.     

Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan

The effect of the presence of κ-carrageenan on casein micelle stability and their rennet-induced aggregation was studied using diffusing wave spectroscopy and rheology measurements. Different concentrations of κ-carrageenan, below the gelation regime, were added to skim milk at pH 6.7. No changes in casein stability and on the aggregation kinetics of casein micelles were observed at κ-carrageenan concentrations <0.015% (w/v). The effect of mixing different concentrations of high methoxyl pectin (HMP) (0.04, 0.12 and 0.18%, w/v) with 0.015% (w/v) κ-carrageenan in skim milk was then studied. It was observed that κ-carrageenan protects the system from HMP-induced destabilization. The study of the synergistic effect of κ-carrageenan and HMP on the structuring of casein micelles in milk opens new avenues for the development and control of processes where different mechanisms of aggregation and destabilization occur simultaneously.     

Sweetening power of aspartame in hydrocolloids gels: Influence of texture

Equivalent sweetness of aspartame relative to two sucrose concentrations (10% and 20% w/w) were determined in water and in hydrocolloids gels. The influence of the texture of three hydrocolloids gelled systems—gellan gum, κ-carrageenan, and κ-carrageenan/locust bean gum (LBG)—at two gums concentrations (0.3% and 1.2% w/w) on the equivalent sweetness of aspartame were then studied. For the three gelled systems, the increase in hydrocolloid concentration produced a significant increase in the true rupture stress and in the deformability modulus values. For both κ-carrageenan and mixed gels the true rupture strain values increased when increasing hydrocolloid concentration while for gellan gels, decreased. For the same hydrocolloid concentrations the κ-carrageenan/LBG gels showed the largest strain at rupture and gellan gels the smallest (most brittle). For both soft (0.3% gum) and hard (1.2% gum) gellan gels and κ-carrageenan gels, the concentrations of aspartame needed to deliver a sweetness intensity equivalent to that of gels with 10% sucrose (0.079–0.087% w/w) were similar to those obtained for aqueous solutions (0.084% w/v). For hard κ-carrageenan/LBG gels the corresponding concentration of aspartame was slightly lower. For all gelled systems the concentrations of aspartame needed to deliver a sweetness intensity equivalent to that of gels with 20% sucrose were higher for soft gels than for hard gels.     

Combined Effect of Different Antistaling Agents on the Pasting Properties of Wheat Flour

The combined effect of α-amylase and hydrocolloids addition on the pasting properties of wheat flour was determined. A fungal α-amylase and hydrocolloids of different chemical structure (alginate, κ-carrageenan, xanthan gum, and hydroxypropylmethylcellulose (HPMC) were added to a wheat flour suspension and their pasting properties analysed by using a viscograph. The α-amylase action was highly dependent on the structure of the biopolymer present in the suspension, therefore the observed effects were very specific for each α-amylase-hydrocolloid pair added. The greatest modification of the pasting properties (maximum viscosity, cooking and cooling stabilities, bump area) was promoted with the addition of alginate, κ-carrageenan, and/or xanthan, nevertheless, when α-amylase was also added, a synergistic effect was only observed in the cases of κ-carrageenan and xanthan. The presence of hydrocolloids changed the wheat starch properties, and the α-amylase-starch interactions, modifying in consequence the hydrolytic activity of the enzyme on the starch.     

Flow properties of fruit fillings

The flow properties of the fluid portion of fruit fillings were assessed to investigate the effects of gums. Results indicated that the shear rate–shear stress relations of the fluid portion of commercial fruit fillings and the model fillings made of waxy corn starch, fructose, citrate buffer, and a gum which could be guar gum, locust bean gum, CMC, xanthan gum or κ-carrageenan, fit well into the Herschel–Bulkley equation for pseudoplastic fluids. The fluid portion of the commercial fruit fillings was characterized with a yield stress between 39–51 Pa, a consistency index between 52–104 Pa·sⁿ, and a flow index (n) around 0.4. In addition, the shear rate–shear stress relations could be fitted into a modified Herschel–Bulkley equation with a flow index fixed at 0.4. Addition of guar gum, locust bean gum and CMC increased while xanthan gum and κ-carrageenan decreased the consistency and flow indices in the modified Herschel–Bulkley equation. The effect of gum addition on the apparent viscosity of model fillings varies with the type of gum, amount of addition, and shear rate.     

Phase separation in soft-serve ice cream mixes: rheology and microstructure

Soft-serve ice cream mixes containing 4% milk protein and 0.14% locust bean gum (LBG) showed extensive visual phase-separation after 21 days at 5 °C, unless κ-carrageenan was added to the formulation. Addition of κ-carrageenan (0–0.02%) did not inhibit microscopic phase separation between protein and polysaccharide. A higher degree of “emulsification” of the protein-enriched phase into the continuous serum phase was observed as the κ-carrageenan concentration increased, which correlated with inhibition of macroscopic serum separation in the mix. After macroscopic separation, the serum phase of mixes with different κ-carrageenan concentrations showed similar microstructural and rheological characteristics, implying no concentration of LBG and no presence of κ-carrageenan in the serum phase. The rheological behaviour of the protein-enriched phases indicated κ-carrageenan/casein interactions. There was no evidence of “weak-gel” formation through the addition of κ-carrageenan as a means for macroscopic stability in the system.     

Microscopic structure,viscoelastic behaviour and 3D printing potential of milk protein concentrate-hydrocolloid complex coacervates

To prepare a milk protein-enriched ink for extrusion-based 3D food printing, this study investigated the effects of a wide range of hydrocolloids on the microstructures, viscoelastic characteristics and 3D printing performance of milk protein concentrate (MPC). The distributions of hydrocolloids and milk protein in mixed coacervates were characterised by fluorescent covalent labelling and confocal laser scanning microscope (CLSM), and the microstructure of the coacervates was observed by scanning electron microscopy (SEM). In addition, the rheological properties of prepared protein coacervates, including steady shear test, dynamic oscillatory test, thixotropy and creep recovery were investigated. Meanwhile, Burger’s model was fitted to the creep behaviour to further study their viscoelastic properties. The results showed that κ-carrageenan, pectin, guar gum and sodium alginate significantly increased the zero-shear viscosity, thixotropy and solid-like behaviour while xanthan showed an opposite phenomenon. Results showed that the presence of hydrocolloids improved the 3D printability of MPC by forming a complex network between protein particles and hydrocolloids, and guar gum, pectin and κ-carrageenan better help maintain the deposited 3D structures of MPC ink than xanthan.     

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

Incorporating high volume fractions of broccoli powder in starch noodle dough has a major effect on its shear modulus, as a result of significant swelling of the broccoli particles. Several hydrocolloids with distinct water binding capacity (locust bean gum (LBG), guar gum, konjac glucomannan (KG), hydroxypropyl methylcellulose (HPMC) and xanthan gum), were added to systems with 4 and 20% (v/v dry based) broccoli particles, and the effect of this addition on dough rheology, mechanical properties and structure of cooked noodles was investigated. Hydrocolloids with low (LBG and guar gum) and intermediate (KG) water binding capacity had no significant effect on shear rheology of the dough. Adding hydrocolloids with high water binding capacity (HPMC and xanthan gum) decreased the shear modulus of dough with 20% broccoli particles significantly. CLSM analysis of cooked noodles showed that in samples containing xanthan gum there was also an inhibition of swelling of starch granules. Strength and stiffness of cooked noodles with 20% broccoli particles were higher for samples containing xanthan gum, than samples without xanthan gum. The cooking loss and swelling index of samples with added hydrocolloids were slightly lower than samples without hydrocolloids. Our results showed that hydrocolloids with high water binding capacity can be used to control the degree of swelling of vegetable particles and starch granules in starch noodle products, and thereby control both dough rheology and textural properties of the cooked noodles.     

Effect of common and new gums on the quality,physical, and textural properties of bakery products: A review

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling, solubility, and textural improvement. In the bakery products, hydrocolloids were used to improving dough performance, bread and cake characteristics, sensorial quality, and extension the products shelf life. Several studies reported the potential use of hydrocolloids in breads, biscuits, cakes, and pasta formulation. The present review summarized the effect of the most common and new hydrocolloids (xanthan, guar, Arabic, carrageenan, karaya, alginate, acacia, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, locust bean, balangu seed, wild sage seed, basil seed, and cress seed gums) on the rheological, physicochemical, textural, and quality characteristics of bakery products. Gums addition improved volume and porosity of the breads and cakes. Gums influence on the gelatinization and retrogradation of starch and decreased the retrogradation of starch. In the bakery products, hydrocolloids were used to improving mixing and increasing the shelf life of the products through moisture preservation and avoidance of syneresis in some frozen foods. This study summarized the influence of the most common and new hydrocolloids on the rheological, physicochemical, textural, and quality characteristics of bakery products. Addition of seeds gum to the breads, biscuits, cakes, and pasta formula led to an increase in the viscosity of the batter. Also, the firmness of bakery products showed that they became softer with increasing gum levels.     

Thermal,microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids

This study involves investigation of the effects of addition of different hydrocolloids on the thermal, microscopic, and quality properties of low-fat meat emulsions and frankfurters. The emulsion stability of the samples containing 0.5% κ-carrageenan, λ-carrageenan or chitosan, and the 1% chitosan containing sample were lower than that of the control group. Thermal analyses showed three denaturation peaks for minced meat at 57.42 °C, 64.21 °C and 78.58 °C. While the denaturation temperature of myosin for the sample produced with 0.5% of κ-carrageenan was significantly lower, samples containing 1% κ-carrageenan and 0.5% λ-carrageenan were not significantly different than that of the control group. The thermal denaturation temperature of myosin for samples containing 1% λ-carrageenan, and for 0.5% and 1% guar gum, xanthan gum and chitosan was significantly higher than that of the control. The denaturation temperature of sarcoplasmic proteins and actin for samples with 1% κ- and λ-carrageenan and 0.5% chitosan, was higher than for the control, while for other samples it was not significantly different. The scanning electron microscopy images of the control group and samples produced with 0.5% and 1% λ-carrageenan, 0.5% and 1% guar gum, and 1% κ-carrageenan showed gel-like structures, whereas other samples did not. Sensory evaluations showed that addition of hydrocolloids and reduced fat content lowered acceptance of frankfurters. Results showed that both κ- and λ-carrageenan, especially at 0.5% were the most suitable hydrocolloids for production of low-fat frankfurters and xanthan gum was the least suitable since it did not form proper structure.     

Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

The development of mixed systems, formed by locust bean gum (LBG), and κ-carrageenan (κ-car) can offer new interesting applications such as the development of edible films with particular properties. κ-car/LBG blend films with different ratios were developed, and their effects on films’ physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of κ-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of κ-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the κ-car/LBG blend films enhance the tensile strength (TS) compared to κ-car and LBG films. FTIR results suggested that hydrogen bonds interactions between κ-car and LBG have a great influence in films’ properties e.g. moisture content, WVP. Therefore, different κ-car/LBG ratios can be used to tailor edible films with enhanced barrier and mechanical properties.