Friday, March 2, 2018

Comparison of hydrocolloid properties(gellan,low acyl gellan,high acyl gellan,guar gum,bean gum,E418,E412,E425,LA,HA)

Comparison of hydrocolloid properties:

Keywords: gellan,low acyl gellan,high acyl gellan,guar gum,bean gum,E418,E412,E425,LA,HA

Name gellan (E418)
low acyl (LA)
gellan (E418)
high acyl (HA)
guar gum (E412) konjac glucomannan (E425) locust (carob) bean gum (E410)
Origin polysaccharide obtained by
fermentation of
Sphingomonas
elodea
polysaccharide obtained by
fermentation of
Sphingomonas
elodea

polysaccharide extracted from the
seeds of the legume
Cyamopsis
tetragonolobus
polysaccharide extracted from the
tuber
Lasioideae Amorphophallus
polysaccharide extracted from the
seeds of the legume
Ceratonia
siliqua
Properties,
texture
thermoirreversible, hard, brittle gel;
sodium/potassium ions give
thermoreversible gels
thermoreversible, soft, elastic gel;
thickener if not heated
very stable, quick acting thickener,
suitable for suspending particles

shear-thinning viscous sol. with fatty
mouth feel; thermoreversible elastic
gels w. xanthan/kappa carrageenan;
thermoirreversible gels at pH 9-10
thickener, often used in ice cream;
elastic gel in 1:1 ratio with xanthan
Clarity
transparent
opaque transparent transparent
Dispersion

cold water; d. is improved (allowing
add. to hot solutions) by mixing with
sugar (3-5x), glycerol, alcohol or oils
(3-5x); hard water promotes d.

cold water; d. is improved (allowing
add. to hot solutions) by mixing with
sugar (3-5x), glycerol, alcohol or oils
(3-5x); hard water promotes d.
cold water, d. is improved by mixing
with sugar (3-5x) or small amounts
of alcohol
cold water; d. can be improved by
mixing with sugar or flour (3-5x).
cold water; d. can be improved by
mixing with sugar (3-5x).
Hydration
(dissolution)
90-95 °C; keep pH > 3.9; add sugar
after hydration; inhibited in presence
of sodium and calcium, but 0.1-0.3%
sodium citrate helps
85-95 °C; can be hydrated at pH <
4; less sensitive to ions; add sugar
after hydration
cold or hot water cold water with continuous stirring
for at least 2h
> 90 °C
pH 4-10 3-10 4-10 ~3-10 4-10
Setting 10-60 °C, rapid (minutes) 70-80 °C gelling: pH >9 followed by heating >
80 °C
Melting does not melt 70-80 °C w. xanthan: yes, alkaline gels: no
Promoter
gelling promoted by calcium,
magnesium, sodium, potassium and
acids
gelling is not sensitive to ions xanthan, kappa carrageenan will only gel in presence of agar,
kappa carrageenan or xanthan
Inhibitor will not hydrate at pH < 3.9 or with
sodium/calcium salts present
low pH, alcohol viscosity decreases with decreasing
pH; gelling occurs at higher pH.
Tolerates
salts, acidic foods
salt and sugar salt, acidic foods
Viscosity of
solution
low high high in cold
low in hot
low temperature: high
high temperature: lower
low temperature: high
highest viscosity obtained > 60 °C
Typical
concentration

0.4-0.7% for gels (self supporting
from 0.05%); [0.03-2.6%]*
0.4-0.7% for gels (self supporting
from 0.2%); [0.03-2.6%]*
0.2-0.5% (very sticky solutions
above 1%); [0.14-0.67%]*
0.1-0.3% for viscous solutions;
[0.39-1.1%]*
0.1-1.0%; [0.32-0.9%]*
Synergies
locust bean gum, xanthan
xanthan, kappa carrageenan, locust
bean gum
xanthan, kappa carrageenan
Syneresis no (if left untouched) no

Share: