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TB Hydrocolloids FNFN201009
TB Hydrocolloids FNFN201009
HYDROCOLLOIDS
HYDROCOLLOIDS
Heating
HYDROCOLLOIDS
Example 2: A formed gel which melts upon heating, is known as a thermo-reversible gel. Gelatin is the most common example,
although pectins and carrageenans can also form thermo-reversible gels.
Heating
Example 3: A formed gel which does not melt upon heating, is known as a thermo-stable or thermo-irreversible gel.
Alginates form thermo-stable gels, plus pectins can be formulated to become thermo-stable.
Heating
Example 4: A cold solution which gels on heating. This property is seen when cooking egg-white. The only hydrocolloids showing
this thermo-gelling functionality are the cellulosic products MC and HPMC.
Heating
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HYDROCOLLOIDS
Hydrocolloid
T = thickening
G = gelling
S = stabilisation
Description of texture
Alginates
T, G
Carrageenan, Iota
T, G
Carrageenan, Kappa
G, S
Carrageenan, Lambda
Cellulosics, CMC
T, S
T, G
Gellan gum
G, S
Guar gum
Gum arabic
T, G
T, (G)
LBG forms viscous, shear thinning solutions. LBG can form gels in
combination with other hydrocolloids. LBG is excellent in syneresis control.
Pectin, HM
G, S
High methoxyl pectins form gels at low pH and in the presence of sugar. HM
pectins are classified as rapid set, medium set or slow set.
HM pectins are also used in acidified milk drinks (pH < 4,6) to stabilise the
proteins.
Pectin, LM
(Amidated) low methoxyl pectins also form gels partly shear reversible.
T, S
Xanthan gum
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HYDROCOLLOIDS
Solution Clarity
pH range
in application
Acid stability
Alginates
Good
4,5 7
Fair
(will form alginic
acid at low pH)
Carrageenans
Good
4,5 7
Poor
Cellulosics, CMC
Excellent
3,5 7
Good
Cold soluble
Excellent
47
Good
Gellan gum
HA Good
LA Poor
37
Good
Guar gum
Fair
47
Fair
Gum Arabic
Excellent
27
Good
Fair
47
Good
Pectin
Excellent
27
Very good
Xanthan gum
Fair
27
Very good
Hydrocolloid
Solubility
When hydrocolloids are solubilised they either work alone, or require other substances, such as ions, to generate viscosity or gel
properties.
Hydrocolloid
Act alone
Act with
Alginates
Carrageenan, Iota
Carrageenan, Kappa
With potassium
ions
Carrageenan, Lambda
Alone
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HYDROCOLLOIDS
Hydrocolloid
Act alone
Act with
Cellulosics, CMC
Alone
Alone
Gellan gum
With potassium,
sodium and
calcium ions
Guar gum
Alone or
with xanthan gum
Guar gum acts alone to form viscous solutions. In combination with xanthan
gum a synergistic viscosity development can be noticed.
Gum arabic
Alone
Alone or
with xanthan gum
or carrageenan
LBG forms viscous, shear thinning solutions. In combination with xanthan gum
and/or kappa carrageenan, LBG forms mixed gels with an elastic texture,
which show no syneresis.
Pectin, HM
HM (high methoxy) pectins form thermo- irreversible gels when the pH is low
(< pH 3,5) and the sugar concentration is high (dry matter content > 55 %).
Pectin, HM
With protein
Pectin, LM
Xanthan gum
Alone or
with guar gum
APPLICATIONS
The application areas for hydrocolloids are numerous, plus hydrocolloids can be used in a variety of combinations. Therefore, the
application grid provided below and the other information provided earlier, should be used as a guideline only, to provide a starting
point for development work.
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Confectionary
Convenience:
marinades
sauces,
dressings,
soups,
Flavour emulsions
Ice-cream
Meat and Poultry processing
Xanthan gum
Pectin
Guar gum
Gellan gum
Gum arabic
Cellulosics, MC +
HPMC
Beverages
Carrageenan
Alginates
Bakery products (incl. bakery fillings)
Cellulosics, CMC
HYDROCOLLOIDS
SOURCE
Please find below information on the source of the different hydrocolloids, plus abbreviations and synonyms which are used in the
industry.
Hydrocolloid
Abbreviations
Synonyms
E number
Raw material
Alginates
Sodium alginates
E 401
Carrageenan
E 407
Cellulosics, CMC
Carboxymethylcellulose
Cellulose gum
E 466
Cellulosics, MC and
HPMC
Methylcellulose
Hydroxypropylmethylcellulose
E 461
E 464
Gellan gum
E 418
Guar gum *
E 412
Gum arabic
Acacia gum
E 414
E 410
Pectin
E 440
Xanthan gum
E 415
* Galactomannans is a group name, locust bean gum and guar gum are both galactomannans.
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Brenntag Food & Nutrition Europe, Stinnes Platz 1, 45472 Mlheim an der Ruhr, Germany, Phone: +49 (0)208 7828 7015,
Fax: +49 (0)208 7828 149, email: food-europe@brenntag.eu, www.brenntag-specialties-europe.com
HYDROCOLLOIDS
REGULATORY
Thickening and gelling agents are food additives. Their use is subject to EC Regulation 1333/2008 on Food Additives.
Directive 95/2/EC on food additives other than colours and sweeteners will be replaced by Regulation 1333/2008, but will remain in
force during the transition period to allow time to prepare Annexes. Food Additives which are permitted for use in foods as per
th
Directive 95/2, shall be entered in the Annex of 1333/2008 after review (which will be completed 20 January 2011).
For access to the complete text of the Regulations and Directives: http://eur-lex.europa.eu/nl/index.htm
CONTACT US
For more information or product samples, please write a short email to food-europe@brenntag.eu and your local Brenntag office
will provide you with the requested information and samples.
Information sources:
-
The data contained within this publication is intended for information purposes only and is correct to the best of our knowledge. Any
recommendations or suggestions are made without warranty or guarantee. It is the sole responsibility of the user of the products to
evaluate for each individual product, their suitability for a particular purpose and their legal and regulatory compliance. In addition,
nothing contained within this publication should be construed as a recommendation to use any product in conflict with existing
patents.
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