Hydrocolloids in Food Product Development

Clàudia Cortés, Núria Cubero, Laura Gómez, Albert Monferrer

• Publisher: CRC Press
• Year: 2020
• Print ISBN: 9780367895525
• eBook ISBN: 9781000032420
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents. When it comes to food technology, hydrocolloids are generally introduced as additives. Other ingredients, not considered additives, are also hydrocolloids, for example proteins and starches. This manual only focuses on those considered additives, except modified starches. Newly translated from Spanish to English, Hydrocolloids in Food Product Development is written by four experts in their field who are familiar with offering technical advice to companies related to the manufacturing of food.

After an introductory chapter that reviews chemical characteristics, the hydration and solubilization of hydrocolloids, the preparation of hydrocolloids solutions, and technological functions, subsequent chapters present different hydrocolloids used in food technology and describe its technical features and its most common uses.

Key Features:

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• Describes technical and utilization characteristics of thickeners and gelling agents

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• Details the origin, physical-chemical characteristics, form of use, function, synergies, incompatibilities and examples of use

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• Graphs, tables, photographs and diagrams provided in full color for easy reading comprehension

This practical manual is designed so that food industry technicians and chefs may easily consult while doing their daily work, or so that students of degrees related to food technology may use it as a reference book.

15

E-461, E-464, E-466 MODIFIED CELLULOSES

E-461 Methylcellulose (CAS Number: 9004-67-5)

Other denominations: cellulose methyl ether, MC

E-464 Hydroxypropyl methyl cellulose (CAS Number: 9004-65-3)

Other denominations: hypromellose, HPMC

E-466 Carboxy methyl cellulose or celulose gum (CAS Number: 9000-11-7)

Other denominations: sodium carboxy methyl cellulose, CMC

Origin

Modified celluloses come from cellulose, which is dispersed in an alkaline solution to form alkaline cellulose (Figure 1). This alkaline cellulose is forced to react with different chemical compounds that form different methyl ethers (table 1).

Composition and chemical structure

Modified celluloses come from the cellulose molecule which is a linear ho-mopolisaccharide composed of glucose units linked by β(1-4) bonds, repeated “n” times (this “n” will determine the degree of polymerization (DP) of the molecule). Each glucose has three hydroxyl groups that can be replaced giving certain characteristics to the solution, this will determine the degree of substitution molecule.

The properties of the modified cellulose will be determined by:

• Degree of polymerization of cellulose chain (DP): a higher degree of polymerization will give a higher viscosity of the medium.

• Degree of substitution of the cellulose chain (DS): each glucose has 3 free hydroxyl groups that can be replaced, which will influence the solubility of the molecule and its subsequent functionality. According to the substitution realized, different types of ethers are obtained (table 2).

Figure 1. Diagram of the obtaining process of modified celluloses

Table 1. Modified celluloses obtaining process

Table 2. Nonionic and ionic modified celluloses

NON-IONIC	IONIC
E-461 Methyl cellulose (MC)	E-466 Carboxy methyl cellulose (CMC)
E-464 Hydrowpropyl methyl cellulose (HPMC)

Unlike other hydro-colloids, and as a particular feature, non-ionic ethers of cellulose (MC and HPMC) form a gel by heating them at a certain temperature and maintain this gelation as long as they maintain the temperature.

Properties of solutions

Solubility and solutions preparation

The properties of methyl cellulose will be determined by the degree of polymerization (DP) and the ...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Authors
• Preface
• Table of Contents
• Chapters guide
• Hydrocolloids and Texture
• Introduction to Hydrocolloids
• E-400 Alginates
• E-406 Agar
• E-407 Carrageenan
• E-410, E-412, E-417, E-427 Carrageenan
• E-413 Tragacanth Gum
• E-414 Gum Arabic
• E-415 Xanthan Gum
• E-416 Karaya Gum
• E-418 Gellan Gum
• E-425 Konjac
• E-440 Pectin
• E-460i Microcrystalline Cellulose
• E-461, E-464, E-466 Modified Celluloses
• E-1204 Pullulan
• Identification and Gras Status
• Bibliography