Hydrocolloids Reference
Viscosity and Gel Formation of a Konjac Flour from Amorphophallus oncophyllus (PDF) Adisak Akesowan
Faculty of Science, University of the Thai Chamber of Commerce Bangkok, Thailand
Origin and major functionality of hydrocolloids
Origin |
Ingredient |
Functionality |
Animal |
Gelatin |
Gelling |
|
Caseinate |
Gelling |
|
Whey Protein |
Gelling |
Microbial |
Xanthan |
Gelling, Thickening, Stabilizing |
|
Gellan |
Gelling |
Seaweed |
Carrageenan |
Gelling, Stabilizing |
|
Agar |
Gelling |
|
Alginate |
Gelling, Thickening, Stabilizing |
Vegetable |
Konjac |
Gelling, Thickening, Stabilizing |
HM Pectin |
Gelling, Thickening, Stabilizing |
|
|
LMC Pectin |
Gelling |
|
LMA Pectin |
Gelling |
|
CMC |
Thickening |
|
MCC |
Stabilizing |
|
Guar Gum |
Thickening |
|
LBG |
Thickening |
|
Tara Gum |
Thickening |
|
Gum Arabic |
Thickening, Stabilizing |
|
Soy Protein |
Gelling |
Overview of Physical and Chemical Properties
Ingredient |
Process conditions needed to achieve functionality |
Viscosity |
Use level in foods |
Functional in foods with soluble solids at |
Tolerate ethanol |
Foods with pH in the range |
Interacting with milk (proteins) |
Konjac |
t>80 oC to obtain viscosity - treatment also at pH 9 to obtain gelling |
high |
0,05-0,5% |
0-80% |
< 20% |
4-10 |
no |
Gelatin |
t=40-60 oC |
low |
0,3 - 10% |
0-80% |
< 20% |
4-10 |
no |
Xanthan |
low temp. |
high |
0,02-0,3% |
0-80% |
< 50% |
1-13 |
pH < iso-pH: precipitation |
Agar-agar |
t> 100 oC |
low |
0,05-0,5% |
0-80% |
< 20% |
2,5-10 |
no |
Alginate |
Depends on [ions+/2+] & pH |
pH>5,5: low pH<5,5: high |
0,005-1% |
0-80% |
< 40% |
2,8-10 |
no (insoluble) |
Kappa- Carrageenan |
t > 70 oC |
low |
0,01-3% |
0-40% |
< 20% |
4-10 |
pH 6-7: higher gelstrength. pH<iso-pH: precipitation |
Iota- Carrageenan |
low temp. if no Ca++ |
medium |
0,1-1% |
0-20% |
< 20% |
4-10 |
pH 6-7: higher gelstrength. pH<iso-pH: precipitation |
Lambda- Carrageenan |
low temp. |
high |
0,1-0,8% |
0-80% |
< 20% |
4-10 |
pH 6-7: higher viscosity. pH<iso-pH: precipitation |
Gum Arabic |
low temp. |
low |
10-90% |
0-80% |
< 60% |
2-10 |
no |
CMC |
low temp. |
high |
0,1-0,8% |
0-80% |
< 30% |
3-10 |
pH 6-7: precipit. pH<iso-pH: higher viscosity. |
Guar Gum |
low temp. |
high |
0,1-0,7% |
0-80% |
< 20% |
4-10 |
pH 6-7: precipit. pH<iso-pH: no |
LBG |
t > 82 oC |
high |
0,1-0,7% |
0-80% |
< 20% |
4-10 |
pH 6-7: precipit. pH<iso-pH: no |
Tara |
low temp |
high |
0,1-0,7% |
0-80% |
< 20% |
4-10 |
no |
MCC |
high shear (homogenise) |
low |
0,5-5% |
0-80% |
< 10% |
3,5-8 |
no |
HM Pectin |
low temp. |
low |
0,01-1% |
55-80% |
< 20% |
2,5-4 |
pH 6-7: precipit. pH<iso-pH: higher viscosity. |
LM Pectin |
low temp. (in water) |
low |
0,5-2,5% |
30-80% |
< 20% |
2,5-5,5 |
pH 6-7: gelation pH<iso-pH: no |
Gelling Characteristics
Ingredient |
Gelling conditions |
Setting temperature increases by: |
Gel Texture |
Gel Strength |
Konjac |
Treatment at pH 9 followed by t>=80 oC |
Not influenced by other ingredients |
Elastic, thermo stable gel |
Strong |
Gelatin |
t< 30 oC |
Higher MW |
elastic, cohesive, thermorev., no syneresis |
Soft to strong. Stronger with higher MW, higher conc. and low salt |
Xanthan |
Need presence of LBG or tara gum and t< 55 oC |
Not influenced by other ingredients |
Thermorev., cohesive, gummy. Add guar for more brittle texture. |
Increase with higher pH, conc., xanth/LBG=50/50, |
Agar-agar |
t< 40 oC |
Not influenced by other ingredients |
Thermorev., strong. brittle. More brittle with increasing sugar |
Increase with higher conc., sugar and increase of pH. |
Alginate |
Presence of Ca++ or pH<4 |
No setting temperature |
Thermoirrev., strong, brittle Ca gels. Thixotropic, soft, cohesive acid gels. |
Increase with higher conc., Ca++ and decrease of pH. |
Kappa- Carrageenan |
Presence of K+ (Na+ or Ca++) and t < 50 oC |
Increase with higher [K+], ([Na+] or Ca++]) and sugar. |
Revers., strong, brittle. More brittle with higher [K+], [Ca++] and no LBG. |
Strong. Strength increases with higher [K+], [Ca++], LBG and Tara |
Iota-Carrageenan |
Presence of Ca++ (Na+ or K+) and t < 50 oC |
Increase with higher [Ca++], ([Na+] or K+]) and sugar. |
Reversible, thixotropic (without LBG), soft cohesive |
Strength increases with higher [Ca++], [K+] , [Na+] |
Lambda- Carrageenan |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
Gum Arabic |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
CMC |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
Guar Gum |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
LBG |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
Tara |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
MCC |
Not gelling |
Not gelling |
Not gelling |
Not gelling |
HM Pectin |
pH<3,5 and soluble solids > 55% |
Increase with higher sugar, lower pH, higher DE |
Thermoirrev., cohesive |
Increase with increasing MW and concentration. |
LM Pectin |
Presence of Ca++ and t < 70 oC |
Higher with higher DA, Ca++, sugar and lower DE |
Thermorev., cohesive. More brittle with higher Ca++and lower sugar. |
Stronger with increasing concentration and Ca++ |