Hydrocolloid Sources and Roles | 6 Common Food Hydrocolloids
Hydrocolloid Sources - Table of Contents
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.
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) 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.
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.
(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.
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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