Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids

Hydrocolloid Sources - Table of Contents


Hydrocolloid Sources and Roles

Hydrocolloid Sources and Roles 6 Common Food Hydrocolloids

The application of hydrocolloids can be traced back to ancient Egypt, with the continuous development and progress of social production, more and more hydrocolloids are used in the food and pharmaceutical fields.

So far, there are more than 60 types of hydrocolloids available for the food industry in the world, and their sources and distribution are very wide.

The following is a brief introduction to 6 common food hydrocolloid sources and roles.

1. From Marine Plants - Carrageenan

Carrageenan_Hydrocolloid Sources and Roles
Seaweed-Based Hydrocolloid Sources
Carrageenan is the collective name of seaweed polysaccharides extracted from marine plants such as Kiringa and Antleria. Carrageenan is a natural food additive, as early as 2001, the Food and Agriculture Organization of the United Nations and the World Health Organization Food Additives Expert Committee removed the limit of daily intake of carrageenan, confirming that it is a safe, non-toxic, non-side effects of food additives.
Roles of Carrageenan
Carrageenan is widely used in meat products, mainly as a thickener and stabilizer added to sausages, hams and roasts, and the general amount added is 0.3-0.5% of meat products.
Proteins in meat products are divided into water-soluble proteins, salt-soluble proteins and hard proteins. They give meat products their pleasant taste. However, after long processing and heat treatment, many proteins will be denatured and decomposed.

Carrageenan can react with the polar part of proteins (amino acids) and combine the water-soluble proteins, salt-soluble proteins and other proteins added later in the gel system more effectively, plus the water retention effect of carrageenan, thus maximizing the retention of taste and smell molecules in meat products, making them tender, juicy, elastic and chewy

2. From Microbial Fermentation - Xanthan Gum

Xanthan Gum_Sources and Roles of 6 Common Food Hydrocolloids
Microbial Hydrocolloid Sources
Xanthan gum is the world's first mass-produced bacterial heteropolysaccharide, obtained from the aerobic fermentation and isolation and purification of Xanthomonas campestris, which is simply obtained by microbial fermentation.
Roles of Xanthan Gum
Xanthan gum is mainly used in the food industry as a stabilizer, thickener and processing aids for a variety of purposes, including the production of canned and bottled food, bakery food, dairy products, frozen food, salad dressing, beverages, brewing, candy, pastry and other fancy accessories. When making food, it is easy to flow, easy to pour out and pour in, easy to pipeline, and reduce energy consumption.

3. From the Tubers of the Konjac Plants - Konjac Gum

Konjac Gum_Hydrocolloid Sources and Roles
Sources of Konjac Gum
Konjac gum is a hydrogel-like polysaccharide extracted from the tubers of various konjac plants.
Roles of Konjac Gum
(1) As a thickener and stabilizer, it can be added to jelly, jam, juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder;
(2) As a binder, it can be added to noodles, rice noodles, stringy crust, meatballs, ham sausages, bread and pastries to enhance the tenderness and maintain the freshness;
(3) As a gelling agent, it can be added to various kinds of soft candies, kraft candies and crystal candies, and it can also be used to make bionic foods.
(4) Medical research has found that konjac gum has the effect of lowering blood lipids and enhancing antioxidant capacity.

4. From Fruit Peel - Pectin

Pectin_Sources and Roles of 6 Common Food Hydrocolloids
Plant-Based Hydrocolloid Sources
The main source of pectin is the residue of orange peel and apple peel. Pectin is a soluble dietary fiber from the plant world, an acidic heteropolysaccharide rich in galacturonic acid, a structural component of plant cell walls, recommended as a food additive by the Joint FAO/WHO Food Additives Committee.
Roles of Pectin
Pectin is widely used in the food industry for its good gelation, thickening and stabilization properties.

Pectin is widely used in the food industry for its good gelation, thickening and stabilization properties.

(1) As a gelling agent, it can be used in the production of jams, jellies, gummies, etc;

(2) As a stabilizer, it can be used in the production of pectin chocolate drinks and acidic milk drinks;

(3) Pectin also has good properties of anti-diarrhea, anti-cancer, weight loss, lowering blood sugar and cholesterol, so it is usually used in the pharmaceutical industry to make hemostatic agents, plasma substitutes, toxic metal antidotes, etc.

5. From Plant Seeds - Flaxseed Gum

Flaxseed Gum_Hydrocolloid Sources and Roles
Plant-Based Hydrocolloid Sources
Flaxseed gum is a powdered product made from Linum usitatisssimum L. seeds or seed skin, processed by the extraction, concentration and refining and drying. Flaxseed gum is a new type of food additive, it is an extremely valuable and versatile natural polymer composite gum.
Roles of Flaxseed Gum
(1) Flaxseed gum can be used as a thickener, binder, stabilizer, emulsifier and foaming agent in the food industry instead of pectin, agar, gum arabic, seaweed gum, etc.
(2) In the daily chemical industry, it can be used as an important raw material for high-grade cosmetics.
(3) In the pharmaceutical industry, it is an excellent emulsifier for fat-soluble drugs and a binder for Chinese and Western tablets, etc.

6. From Animal Skin or Bone - Gelatin

Gelatin_Sources and Roles of 6 Common Food Hydrocolloids
Animal-Origin Hydrocolloid Sources
Gelatin is the product of moderate hydrolysis and thermal denaturation of collagen. The raw materials for gelatin production are mainly animal skins, bones and tannery waste. In recent years, due to the emergence of BSE and FMD, many gelatin manufacturers have started to use fish skin, fish scales and chicken skin as raw materials for gelatin production. Effects.
Roles of Gelatin
Gelatin has many excellent physical and chemical properties, such as reversible gel formation, adhesion, surface activity, etc. It is widely used in the food industry as a jelly, emulsifier, stabilizer, binder and clarifier. It is reported that more than 60% of gelatine worldwide is used in the food and confectionery industry. Gelatin is widely used in the pharmaceutical field because of its biodegradability, good biocompatibility and film-forming properties.

Above is a brief introduction to the 6 common food hydrocolloid sources and roles, if you are interested in the above hydrocolloids please contact our sales staff.

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What is the Role of Hydrocolloids in Food?

The 4 Main Uses of Edible Gums in Food (3)

The 4 Main Uses of Edible Gums in Food

Food Thickeners Functions and Applications (2)

Food Thickeners Functions and Applications

About Gino Biotech

We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.

With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.

Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.

Contact our sales representative for more information

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