Comparison of hydrocolloid properties:
Keywords:methy,pectin,xanthan,E461,E440,E401,E415
| Name | methyl cellulose (E461) | pectin (E440) low methoxyl (LM) | pectin (E440) high methoxyl (HM) | sodium alginate (E401) | xanthan (E415) |
| Origin | a modified polysaccharide derived from cellulose rich plants. | polysaccharide derived from citrus peel and apple pomace. | polysaccharide derived from citrus peel and apple pomace. | polysaccharide extracted from brown algae. | polysaccharide obtained by fermentation of Xanthomonas campestris |
| Texture | thermoreversible soft elastic gel when heated; helps form and stabilize foams when cold | thermoreversible gels | thermoirreversible gels | thermoirreversible gel in presence of calcium ions; shear-thinning thickener in absence of calcium | high viscosity, shear-thinning; thermoreversible soft elastic gels w. locust bean gum or konjac |
| Clarity | clear, transparent | clear, transparent | clear, transparent | clear, mostly transparent | |
| Dispersion | hot or cold water, use slow speed to avoid foaming; mix with small amount of hot water to avoid lumps and stir into the rest of the cold water | cold water; d. can be improved by mixing with sugar (3-5x) | cold water; d. can be improved by mixing with sugar (3-5x) | cold water; d. can be improved by mixing with sugar (3-5x); add. of acidic liquids may cause precipitation of alginic acid | cold or hot water; d. can be improved by mixing with sugar (10x) or glycerol, alcohol or vegetable oil. |
| Hydration (dissolution) | cold water, leave over night; add salt after complete hydration | cold or hot water | cold or hot water; will not dissolve if > 25% sugar | cold or hot water; if cold, allow to hydrate for a couple of hours | cold or hot water; does not hydrate at high sugar concentrations (>65%). |
pH | 2-13 | 2.5-5.5 | 2.5-4 | 2.8-10 | 1-13 |
| Setting | gels when heated to 50-60 °C | 40-85 °C (depending on pH and degree of methoxylation) | independant of temp. | ||
| Melting | melts below the setting temperature | yes | no | no (but prolonged heating at low/high pH will destabilize gel) | |
| Promoter | salt lowers setting temperature | requires calcium ions for gelling; can gel in presence of milk (0.6-0.9% pectin required) | requires acidity (pH < 3.5) and high sugar contents for gelling (60-80% soluble solids, mainly sugar) | requires calcium for gelling | |
| Inhibitor | alcohol rises setting temperature | high sugar concentrations, low pH, alcohol | precipitates as alginic acid at pH < 4 (is corrected by add. of sodium citrate); gels at too high ion/salt concentrations | ||
| Tolerates | acids, bases | up to ~50% ethanol (d. and hydrate in water before addition of alcohol) | acids/bases, salts, heating, enzymes, up to 60% ethanol | ||
| Viscosity of solution | low when cold, high when hot | low | low | low in neutral water, high at lower pH (< 5.5) | high (independent of temperature) |
| Typical concentration | 1-2% for gels; [0.26-3.4%]* | [0.15-3.1%]* | [0.15-6.3%]* | 0.5-1% for normal spherification; [0.3-5%]* | 0.25% thin running sauce, 0.7-1.5% thick sauces, 0.5-0.8% foams; [0.07- 1%]* |
| Synergies | guar, locust bean gum, konjac, tara | ||||
| Syneresis | yes | yes | yes | yes |
