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CMC
CMC Uses
Carboxymethyl cellulose
CMC - Na salt
Methocel
Syneresis inhibitor
Increases water absorption
Decreases fat absorption
Methyl cellulose
Methocel™
Microcrystalline cellulose
Functional properties Water phase stabilizer - functions like oil phase in frozen desserts Forms
colloidal dispersions - controls ice crystal formation Non-metabilizable fat substitute
Carrageenan
Galactose backbone Ester sulfate gives negative charge Gels with potassium (Kappa) Gels with
calcium (Iota) Non-gelling (Lambda) Good stabilizer for milk proteins Suspender for chocolate
in milk Milk gels with TSPP Part of ice cream stabilizer mix Water gels
Lambda
Iota
Use Level
Use Function Product
(%)
Milk Gels
Cooked flans or 0.20 -
Gelation K, K + I
custards 0.30
Cooked prepared
Thickening
custards
0.20 -
(with TSPP) Gelation K, I, L
0.30
Pudding & Pie Fillings
Dry mix cooked with Level starch 0.10 -
K
milk gelatinization 0.20
Syneresis control, 0.10 -
Ready-to-eat I
bodying 0.20
Whipped creamStabilize 0.05 -
Whipped products
overrun L 0.15
Stabilize overrun & 0.02 -
Aerosol whipped cream K
emulsion 0.05
Cold prepared Milks
Suspension, bodying 0.10 -
Instant Breakfast L
agent 0.20
Suspension, bodying, 0.10 -
Shakes L
overrun 0.20
Comparisons of carrageenans
Solubility
20° C water no no yes
80° C milk yes yes yes
20° C milk no no thickens
With addition
Gelation K+ Ca++ None
of
Stability
Freeze - thaw no yes yes
pH > 5 stable stable stable
Syneresis yes no no
Salt tolerance poor good good
Depends on number and position of sulfate groups Anion forms stable colloidal protein-
carrageenan complex Protein - Carrageenan Interactions
Stabilizer for chocolate milk, milk based puddings, emulsions Frozen desserts - inhibits ice
crystal formation and retards melt down Bakery products - dough conditioner
Guar Gum
Food uses
Ice cram (prevents ice crystal formation, slow meltdown, heat shock resistance) Salad dressing
(viscosity) Cheese (improves spreading)
Polymers of Mannuronic and Galacturonic acids varying widely in ratios of the two acids
Applications
Hot water desserts - gel without refrigeration (must account for calcium ions and water hardness)
Dressings - thickening and emulsion stability Bakery products - fruit fillings, texture and gelatin
frozen desserts - resist ice crystal formation
Alginate Gels
Extrude into calcium bath Use sodium alginate with a sparingly soluble calcium salt Regulate
calcium availability by regulating pH Too much calcium gives grainy gels Too slow release gives
weak gels
Precipitation at low pH Interaction with Ca ions Some interaction with fat "Slimy" mouth feel
can substitute for fat Good foam stabilizer
Pectins
Unbranched polymers of 200 - 1,000 Galactose units, linked beta1-4 Glucosidic bonds
>50% High Ester Pectins (HM) <50% Low Ester Pectins (LM) 70 - 85% = Rapid Set 44 - 65% =
Slow Set
Calcium required to gel LM Pectins Amidatied LM Pectins used to gel natural fruit preserves
High ester (HM) Pectins stabilize sour milk drinks - react with casein Low ester (LM) Pectins
used for milk gels
Forms of Pectin
Locust Bean Gum
Food uses similar to Guar Gum (See below) Locust Bean Gum
Guar Gum galacto-mannan ( 1-4) beta-D manno-pyranosyl, (1-6) alpha-D-galacto-pyranosyl
polymer Guar Gum
Acid groups are beta-D-Glucuronic acid and pyruvic acid on 1/2 of terminal mannose units.
Uses of xanthan
Food uses:
Gum Tragacanth
Two components
70% Bassorine - swelling
30% Tragacanth - cold water soluble
Acid stable
High viscosity (varies with grade) 600 -4,000 CP at 1%
High cost
Karaya
Agar
From seaweed
Galactan
Insoluble in cold water
1.5% gel doesn't melt below 85° C
Temperature reversible gels
Used for gels in confectionery
High temperature tolerant gels
Gellan