Friday, March 2, 2018

Comparison of hydrocolloid properties(agar,carrageenan,cornstarch,gelatin,E406,E407,E441)

Comparison of hydrocolloid properties:

Keywords: agar,carrageenan,cornstarch,gelatin,E406,E407,E441
Name agar (E406) carrageenan (E407)
iota type
carrageenan (E407)
kappa type
cornstarch gelatin (E441)
Origin

polysaccharide obtained from red
algae (several species)
polysaccharide obtained from red
seaweed
polysaccharide obtained from red
seaweed.
polysaccharide extracted from
maize/corn
protein obtained from collagen in
animals
Properties,
texture

thermoreversible, heat resistant,
brittle gel; high hysteresis
thermoreversible, soft, shear
thinning, elastic gel with calcium
thermoreversible, firm, brittle gel
with potassium
thermoirreversible thickener thermoreversible, soft, elastic gel;
melts in mouth
Clarity

clear to semi-opaque
clear/slightly turbid opaque clear, transparent
Dispersion in cold or hot water
cold water, dispersion is improved
by mixing with sugar (3-5x) or small
amounts of alcohol
cold water, dispersion is improved
by mixing with sugar (3-5x) or small
amounts of alcohol
cold water bloom in cold water.
Hydration
(dissolution)
> 90 °C; heating to boil necessary
for gelling.
> 70 °C; for high sugar
concentrations: add sugar after
hydration.
> 70 °C 62-72 °C ~50 °C
pH 2.5-10 4-10 4-10 4-10 (weaker gels for pH <5 and >9)
Setting 35-45 °C, rapid (minutes)
40-70 °C (0.2-0.8%), higher temp.
with increasing electrolyte conc.,
setting t. incr. w/locust bean gum
30-60 °C (0.2-0.8%), higher temp.
with increasing electrolyte conc.
thickens when heated > 70 °C < 15 °C, slow (hours)
Melting 80-90 °C% 5-10 °C above setting temperature
(unless mixed with starch)
10-20 °C above setting temperature
(unless mixed with certain proteins)
25-40 °C
Promoter sugar; sorbitol and glycerol improve
elasticity, stronger gel at higher pH

calcium yields soft and elastic gels,
potassium and sodium also promote
gelling
potassium, milk protein, calcium transglutaminase (1-3%), milk,
sugar, low alcohol conc., low salt
conc.
Inhibitor tannic acid (counteracted by add. of
glycerol); prolonged heating at pH
outside the range 5.5-8
hydrolysis of solution at low pH with
prolonged heating; gels are stable
salts; hydrolysis of solution at low
pH with prolonged heating; gels are
stable
pH around 2-3 lowers viscosity salts; acids; prolonged heating;
proteases in fresh kiwi, papaya,
pineapple, peach, mango, guava,
fig, ginger; high alcohol conc.;
tannins can cause precipitation;
Tolerates salt, sugar, alcohol, acid, proteases
salt alcohol up to ~40%
Viscosity of
solution
low medium low high once fully hydrated low
Typical
concentration

0.2% will set, 0.5% gives firm jelly,
[0.07-3%] *
1-1.5% for gel
[0.02-1.5%]*
1.5% for gel
[0.02-1.5%]*
[0.4-10.4%]* 0.5-1.5% for espumas; 0.6-1.7% for
gels; [0.12-7.9%]*
Synergies locust bean gum (only with certain
agar types)
starch locust bean gum (increased
elasticity, improves clarity, reduced
syneresis), konjac, tara, milk protein
Syneresis yes (can be prevented by replacing
0.1-0.2% agar with locust bean gum)
no yes
 
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