LHNga - Chapter 1. Raw Food Material Properties - Water and Polyssacharides - SBFT-HUST

3/7/2023
BF3513 GERNERAL FOOD TECHNOLOGY

Công nghệ thực phẩm đại cương Chapter 1. RAW FOOD MATERIALS PROPERTIES
WATER IN FOOD
Assoc. Prof. Dr. Chu Ky Sơn • Assoc.Prof.Dr. Luong Hong Nga
Assoc. Prof. Dr. Vu Thu Trang • School of Food Technology and Biotechnology
Assoc.Prof.Dr. Luong Hong Nga • Hanoi University of Science and Technology
School of Food Technology and Biotechnology • Email: luonghongnga@gmail.com
Hanoi University of Science and Technology
Email: luonghongnga@gmail.com
1 2
WATER AND FOOD Water properties

Water in food
Moisture content
Water activity
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
3 4
WATER IN FOOD
• All foods contain at least some water
• Free water
• Held inside cells
• Maintains properties of free water
• May be removed
• Bound water
(Physicochemical bound water: Hydrogen bond,
electrostatic bond
Chemically bound water: covalent bond )
• Is part of molecule structure
• Reduced mobility
• Does not retain properties of free water
5 6
1
3/7/2023
Food moisture
1. Wet basic (wb) ADSORPTION EQUILIBRIUM
2. Dry basic (db)
water 20 g The term adsorption

equilibrium refers to the
wb = 20% steady state condition that is
Dry
matter 80 g db = 25% ultimately reached when
adsorption and desorption
are going on at the same
time.
7 8
KELVIN EQUATION
Surfaces with porous structure contain voids that promote transport of water by capillary adsorption.
Capillary adsorption occurs when voids in the cellular structure are of the size to hold water in liquid form by
forces of surface tension.
SORPTION
ISOTHERM
Sorption isotherms are graphical plots of the equilibriumbetween surface adhesion

forces and the partial pressure of the gaseous adsorbent at the boundary
9 10
LANGMUIR MODEL
FREUNDLICH
MODEL
11 12
2
3/7/2023
BET MODEL
13 14
OTHER MODELS
15 16
WATER ACTIVITY AND SHELF LIFE OF FOOD
17 18
3
3/7/2023
19 20
aw mesurement CARBOHYDRATE- RICH RAW MATERIALS
Assoc.Prof.Dr. Luong Hong Nga

Dept. of Food Tech.
School of Food Tech. and Biotech.
Hanoi Uni. of Sci. and Tech.
h ttp ://www.fo o d re c a p .n e t/wp -c o n te n t/u p l o a d s /2 0 1 0 /0 8 /wa te r-a c ti v i ty -m e te r.j p g ĐT: 0383325179
Email: luonghongnga@gmail.com
21 22
- Are the substances with molecular formation as

WHAT IS
Cx (H2 O) y which signifies molecules containing
Content CARBOHYDRATE
carbon atoms along with hydrogen and oxygen
1. Classification, atoms in the same ratio as they occur in water
2. Origin, seasons - Are polyhydroxy aldehydes or polyhydroxy
3. Chemical and functional properties and their effects on storage and ketones or substances that produce above
processing substances when hydrolyse
3.1. Starch - Contain chiral carbon
3.2. Sugar
3.3. Dextrin
3.4. Pectin
3.5. Oligossacharide
3.6. Others
4. Storage methods
5. Some typical carbonhydrate rich raw materials: Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
23 24
4
3/7/2023
Roles to human being

• Energy supply
• Energy storage– glycogen
• Precusors substances (lipid, aminoacid)
• Constitute to cell structure and cell function
• Farmaceutical effects
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
25 26
1. Monossacharides
2. Oligosacchardes
WHERE WE CAN 3. Polysaccharides
FIND ➢Starch
➢Cellulose
CARBOHYDRATE CLASSIFICATION ➢Pectin
➢Hydrocolloid
• Guar and locust bean gums
• Xanthan
• Carageenans
• Algins
• Gum arabic
➢Dietary fiber/ fiber
27 28
ISOMERS
MONOSACCHARIDES
Can not be hydrolysed
29 30
5
3/7/2023
Class (DP)* Subgroup Components

Glucose, galactose,
Monosaccharides
fructose, xylose
Sugars (1–2) Sucrose, lactose, maltose, DẠNG VÍ DỤ VAI TRÒ
Disaccharides
trehalose Triose Glyceraldehyde, Chất trung gian của chu trình đường phân
Polyols Sorbitol, mannitol dihydroxyaetone Tiền chất của glycerol (tạo ra lipid)
Malto-oligosaccharides Maltodextrins Tetrose D-Erythrose Chất trung gian tổng hợp cacbohydrate (gluxit)
Oligossacharides (3–9) Raffinose, stachyose, Pentose D-ribose Thành phần cấu trúc của acid nucleic, RNA, co-enzyme
Other oligosaccharides
fructo-oligosaccharides Hexose D-glucose Đường chủ đạo của cơ thể
Amylose, amylopectin, D-fructose Chuyển hóa thành glucose và tiêu hóa trong cơ thể
Starch
modified starches D-galactose Tổng hợp trong tuyến sữa
Polyssaccharides (>9) Glycogen, cellulose, D-mannose Thành phần cấu tạo nên glycoprotein, glycolipid
Non-starch polysaccharides hemicellulose, pectins,
hydrocolloids.
* DP = Degree of polymerization
31 32
OLIGOS ACCHARIDES
DIS ACCHARIDES
• Sucrose
• Oligo –few (1 vài) • Maltose
• Contain 2-10 monosaccharide
• Isomaltose
molecules
• Lactose
• Glycoside linkage
33 34
SACCHAROSE
LACTOSE
(in Milk)
35 36
6
3/7/2023
LACTOSE INTOLERANCE
MALTOSE
37 38
ISOMALTOSE
G l ucono-delta-lactone
Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

o f S ci. a n d Tech .
39 40
SORBITOL
GLYCEROL
Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i. o f Sci. a n d Tech .
o f S ci. a n d Tech .
41 42
7
3/7/2023
GLYCEMIC INDEX
SWEETNESS FACTORS
• GI ≤ 55: low.
• GI = 56- 69: medium.
• GI > 70: high
Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i. Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

o f S ci. a n d Tech . o f S ci. a n d Tech .
43 44
POLYSACCHARIDES
• Number of monosssaccharides: still

controlversial
• > 10 monosaccharide→ polyme
• 10-15 monosaccharide → a little
• >20 monosaccharide → hay g ặp
• polysaccarit tự nhiên chứa 2 5 -7 5 g ố c
đường
• hầu hết p o ly saccarit chứa 8 0 -1 0 0 g ố c
đường , n h iều loại tới 3 0 0 0 g ố c (
xenluloza) Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
45 46
SOME POPULAR POLYSACCHARIDES

Gums
Tin h b ộ t
Pectin
Chitin
Xen lu lo za
Agar Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
47 48
8
3/7/2023
POLYSSACHARIDES-RI CH RAW MATERIALS
• Sugar- rich Sugar-rich raw

• Starch-rich materials
• Fiber-rich
• Material for sugar production
• Pectin- rich
• Chitin-rich
• Agar-rich
• Gum-rich
• Vegetable and fruits

49 50
Starchy food raw Fiber rich raw

materials materials
• Cereals
• Whole grain cereals
• Whole grain legume
• Starchy roots • Vegetables
• Nuts
• Roots
• Legumes, peanut, seasame
51 52
53 54
9
3/7/2023
Chitin rich raw

materials
55 56
Carbohydrate properties and their effects on

food processing and storage
Agar

57 58
Monosaccharide
properties • P roperties
• Solublize in water
• Isomerization
• Water absorption
• Form glycoside bonds
• Formation of a pyranose hemiacetal ring
Disaccharides • Crystalise
from
• Caramenlisation
• Interconversion
• Oxidation to aldonic acid and
aldonolactone
• Be oxidized
• Be reduced
• Non-enzyme browning
59 60
10
3/7/2023
Coversion in H +
C 12H22O11 + H2O →C 6H12O6 +
C 6H12O6
SUCROSE glucose fructose
• pH >6 → sản phẩm màu không
– Chemical mong muốn
properties Decomposed in alkaline
Caramenlization
L u o n g Ho n g Ng a As s o c .Pro f.Dr- Ha n o i Un i . o f Sc i . a n d
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Te c h .
61 62
Widely used as a food ingredient for many

purposes.
Unheated starch granule
A very wide selection of starches, both native
STARCH and modified (National Starch has >200

different starches for sale for selected
application)
Starch gelation and pasting characteristics

altered by other ingredients and by Heated starch granule
processing conditions
63 64
Characteristic Amylose Amylopectin

Amylose
CHARACTERISTICS Form Essentially linear Branched
OF AMYLOSE AND
AMYLOPECTIN Linkage -1,4 (some -1,6) -1,4; -1,6
Polymer units 200-2,000 Up to 2,000,000
Molecular weight Generally <0.5 50-500 million

million
Gel formation Firm Non-gelling to
soft
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i. of Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
65 66
11
3/7/2023
Amylopectin General Structure

Amylopectin
67 68
Amy lopectin structure (Chaplin, 2004)

2.1 - Structure
69 70
2 - Properties of Starch
2.1 - Structure
• The most common native starches are corn (maize),
rice, wheat, potato, tapioca (cassava) and waxy maize. Amylose Amylopectin
- Glucose units are linked in a linear way
• Except for waxy maize, these starches generally with α(1→4) glycosidic bonds - Glucose units are linked in a linear way
contain from 15-27% amylose. with α(1→4) glycosidic bonds.
Native • Waxy maize and other waxy native starches generally

contain less than 2% amylose.
-
-
Amylose is soluble in water
makes-up about 30% of the stored starch
in plants, though it varies depending on
- Branching takes place with α(1→6)
bonds occurring every 24 to 30 glucose
Starches
units
the source - It’s only soluble in hot water.
• High amylose starches contain more than 30% - Reacts with iodine => blue-black color
amylose and have quite different properties. They: - Reacts with iodine => blue-p urple
- The number of repeated glucose subunits color
• Are difficult to gelatinise > 100° C (n) is usually in the range of 300 to 3000, - Amylopectin is highly branched, being
• Can form films and fibres but can be many thousands formed of 2,000 to 200,000 glucose
units
Have more helical structure - may entrap fatty
acids – retards
granule swelling
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i. of Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
71 72
12
3/7/2023
Starch gelatinizarion
PROPERTIES OF STARCH Starch granules → heat → water absorbing
→hydrating and swelling → breaking down
2.2 – Physical - S tarch becomes soluble in
hydrogen bonds and other bonds → diffuse →
w ater when heated.
Solubility gelatinization.
- Th e g ranules swell and
Gelatinized starch solution:
Water binding capacity / b u rst, the semi-crystalline
- Clarity
retention s tructure is lost and the
- Viscosity
s maller amylose molecules
Swelling Text - Consistency
s tart leaching out of the
- Volume increase
GelatinizationText granule, forming a network
th at holds water and
Starch granule (27 o C) Heat (40 o C) Swell (5 0 o C)
Viscosity Text i n creasing the mixture's
v i scosity.
- Th is process is called
Text
s tarch gelatinization
Gelatinize (70 -90 o C) Completely
Granule break down (65 o C)
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . gelatinized ( > 90 o C)
73 74
Starch gelation: Gelatinised starch solution →cooled down →

starch molecule rearranged (amylose) → 3-dimession network
called starch gel
75 76
2 - Properties of Starch
STARCH 2.3 – Chemical
RETROGRADATION
Hydrolysis
- Hydrolysis of starches by acid (H+) or
enzymes.
- The enzymes that break down or
hydrolyze starch into the constituent
sugars are known as amylases…
D e x trinization
- If starch is subjected to dry heat, it
breaks down to form pyrodextrins(a
brown color), in a process known as
dextrinization.
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . dextrinization: heat

77 78
13
3/7/2023
2.3 – Chemical
- The Iodine test is used to test for the
C h e mical tests presence of Starch.
- Iodine solution ( iodine dissolved in an
aqueous solution of potassium iodide) reacts
with starch producing a dark blue color.
- Starch indicator solution consisting of

water, starch and iodine is often used in
redox titrations: in the presence of an
IODINE COMPLEX oxidizing agent the solution turns blue,
in the presence of reducing agent the
blue color disappears because triiodide
(I3−) ions break up into three iodide
ions, disassembling the starch-iodine
complex…
79 80
STARCH • Starch in food: vegetable

HYDROLYSIS 1%, roots, legume 10-20%,
cereals 70%
• Gelatinizing temp. 55-
80o C
81 82
FILM FORMING ABILITY
NOODLE
PREPARATION
83 84
14
3/7/2023
Co-GEL WITH PROTEIN AND

OTHER POLYSSACHARIDE
PUFFING AB ILITY
85 86
APPLICATION
IN FOOD
INDUSTRY CELLULOSE
87 88
• Odourless, colourless
• Cellulose CELLULOSE • Beta glucoside linkage
• Fruits and vegetable: 1-3% (peel)
PROPERTIES • Hydrophilic properties
• Cereal: 1-3% • Can not dissolve in water
• Hdrolyse to glucose by acid or enzyme
• Nuts: 5-23,5%
• Linear molecules
• Roots: 1-3% • Contains lost of –OH → self assemble to form
microfibril structure→ chắc, dai
• Meat, fish, egg, milk: <0,7%
Australia department of health
http://apjcn.nhri.org.tw/server/info/books-
phds/books/foodfacts/html/data/data2c.html
89 90
15
3/7/2023
91 92
DIETARY FIBER
CELLULOSE
• Support digestion: dietary fiber

• Support filtration
• Nutrition ??
93 94
CELLULOSE IN FOOD
PECTIN
• Fiber supplement
• Thickening/ emulsifying agent
• Calorie reducer
• Anti-caking agent
95 96
16
3/7/2023
TYPE O F HM pectin.
WHAT IS PECTIN PECTIN • The most common type of pectin.
(BASED O N • Usually labeled as either “rapid -set” or “slow-set.” based on
time and temp. to set
APPLICATIO N) • Extracted from citrus fruit peels. Rapid-set pectin takes a
higher temperature and less time to set, while slow-set
pectin takes a lower temperature and more time.
• HM pectin needs sugar and very specific acid levels in order
to firm up → for fruit preserves, jams, and jellies.
• The dominant component • Rapid-set pectin → suspension → for jams and
of pectin is a linear chain preserves (suspension is essentially the fruit morsels
of galacturonic acid in that hang, suspended, in the viscous jam).
which a proportion of the • Slow-set pectin → do not for suspension → for smooth
carboxyl acid groups are jelly
present as methylesters
97 98
TYPE OF PECTIN BASED ON WATER SOLUBILITY

LM pectin
2. Soluble Pectin (methoxyl po lygalacturonic): is a polysaccharide
consisted of acid galacturonic where some acid contains methoxyl
✓from citrus peels. group.
✓for low-calorie jams and jellies since it
relies on calcium instead of sugar to
solidify.
✓for dairy-based recipes that don’t need • Insoluble Pectin (protopectin): combination form between pectin
sugar, too. and araban (polysaccharide in cell wall).
✓LM pectin gets increasingly firmer as
calcium is added until it hits a saturation
point. At that time, the process reverses
and it becomes less firm.
99 100
SOURCE OF PECTIN
ROLE OF PECTIN
• Important constituent on fruits
• Gelling agent
• Stablizers (For fruit opalescent or cloudy
juice)
• Thickening agent
• Can be hydrolyzed into smaller part
• Food fiber
• Structurizing agent
101 102
17
3/7/2023
PROPERTIES OF PECTIN • Thickening agent: Due to relatively low viscosities. However, pectin is
applied to drinks and fruit preparations because of its good mouthfeel and
• Gelling flavor release
• Thickening • Reactivity with protein: forming stable networks with protein→ stabilizer of
• React with protein acidified protein drinks and desserts in order to prevent protein coagulation,
and improver of various types of bread and dough in order to strengthen and
• Acid resistant stabilize network
• Acid resistant: pectin shows remarkable stability at acidic condition
103 104
• Agar-agar is a dried, hydrophilic, colloidal

polysaccharide extracted from one of a
number of related species of red algae
(class Rhodophyceae)
AGAR IN FOOD
WHAT IS
AGAR
it contained galactose, 3,6-anhydro-galactose
and inorganic sulfate bonded to the carbohydrate
105 106
107 108
18
3/7/2023
GELATION
PPROPERTIES OF AGAR PROCESS
• Solubility??? • The gelling portion of agar-agar has
a double helical structure.
• Double helices aggregate to form a
three-dimensional structure
framework which holds the water
molecules within the interstices of
the framework. Thus, thermo-
reversible gels are formed.
• The gelling property of agar-agar is
due to the three equatorial hydrogen
atoms on the 3,6-anhydro-L-
galactose residues, which constrain
the molecule to form a helix. The
interaction of the helixes causes the
formation of the gel
109 110
AGAR APPLICATION
BIOTECHNOLOGY (PLANT TISSUE CULTURE FRUIT JUICE DAIRY PRODUCTS JAM AND BAKERY
CULTURE MEDIA (MICROBILOGY) PHARMACEUTICALS
CRICKET FARMING
MEAT & HAM
SOFT CANDY DENTISTRY
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . GELLING AGENT Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .
111 112
CARRAGEENAN
• A family of linear sulphated polysaccharides (M~500-700) that are
extracted from red edible seaweeds.
CARRAGEENAN • Found in 1842-1862
• made up of repeating galactose units and 3,6 anhydrogalactose (3,6-
AG), both sulfated and nonsulfated. The units are joined by alternating
α-1,3 and β-1,4 glycosidic linkage
• Carrageenan consisted of D- Galactoze (17 – 31%), little L- Galactose.
113 114
19
3/7/2023
TYPE OF CARRAGEENAN
- Reduction in alkaline solution
❑ Kappa carra ge enan: polym er of D-ga lactose-4-sunlfate
- Precipitation
and 3,6 -anhydro D-galactose, consisted of 25% sulfate and - Swelling
34% 3,6-anhdro D-galactose linkage.
- Gelation
❑ Iota carrag e enan: Simil ar to Kappa- exc ept 3,6-anhydro PROPERTIES OF - Hydrolysis
D-galactose is sulf ated at C2. Consisted of 32 % sulfa te CARRAGEENAN - Viscosity
and 30% 3,6-anhdro D-galactose linkage. - Combine with protein
❑ Lambda c arrag e enan: most of monomers ar e D-g ala ctose- - Combine with starch
2-sunlfate (linkage at 1,3) and D-g al actose-2 ,6-disulfate . - Emulsion properties
Consisted of 35% sulf ate and without 3,6-anhdro D -
galactose linkage.
•
115 116
Combine with protein
❑ There the linkage between cation in protein and sulfate group (bearin g negative charge) of
carrageenan . If thereis any metal anion → m0re linkage .
CHITIN
117 118
CHITIN, CHITOS AN PROPERTIES

Chitin in Nature • White color/
• Odourless, tasteless
Exos keletons of arthropods Shells of mollus ks • Soluble in acid
• Molecular weight105 – 106 Da
• Deacetylation degree
• Viscosity
• Antimicroorganism
➢Link with Gram- microorganism → Lost of permeability
Spines of diatoms
➢Inhibitor of some enzyme
Cell walls of fungi, mold, yeas t
• Hydrolysis
Other invertebrate animals • Reaction by –OH
• Reaction by –NH2
• Oxidation
• Film forming Kurita, K. Controlled functionalization of the polysaccharide chitin.
Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . Progress in Polymer Science, 2001, 26(9), 1921 -1971
119 120
20
3/7/2023
APPLICATION OF CHITOSAN
• Food additives
121
21

LHNga - Chapter 1. Raw Food Material Properties - Water and Polyssacharides - SBFT-HUST

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

LHNga - Chapter 1. Raw Food Material Properties - Water and Polyssacharides - SBFT-HUST

Uploaded by

Copyright:

Available Formats

3/7/2023

BF3513 GERNERAL FOOD TECHNOLOGY

WATER AND FOOD Water properties

water 20 g The term adsorption

Sorption isotherms are graphical plots of the equilibriumbetween surface adhesion

WATER ACTIVITY AND SHELF LIFE OF FOOD

aw mesurement CARBOHYDRATE- RICH RAW MATERIALS

Assoc.Prof.Dr. Luong Hong Nga

- Are the substances with molecular formation as

Roles to human being

Class (DP)* Subgroup Components

Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i. Lu o n g Ho n g Ng a Asso c.Pro f.Dr- Ha n o i Un i.

• Number of monosssaccharides: still

SOME POPULAR POLYSACCHARIDES

POLYSSACHARIDES-RI CH RAW MATERIALS

• Sugar- rich Sugar-rich raw

• Vegetable and fruits

Starchy food raw Fiber rich raw

Chitin rich raw

Carbohydrate properties and their effects on

Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .

Widely used as a food ingredient for many

A very wide selection of starches, both native

STARCH and modified (National Starch has >200

Starch gelation and pasting characteristics

Characteristic Amylose Amylopectin

Polymer units 200-2,000 Up to 2,000,000

Molecular weight Generally <0.5 50-500 million

Amylopectin General Structure

Amy lopectin structure (Chaplin, 2004)

Native • Waxy maize and other waxy native starches generally

Starch gelation: Gelatinised starch solution →cooled down →

Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch . dextrinization: heat

- Starch indicator solution consisting of

STARCH • Starch in food: vegetable

FILM FORMING ABILITY

Co-GEL WITH PROTEIN AND

• Support digestion: dietary fiber

TYPE OF PECTIN BASED ON WATER SOLUBILITY

• Agar-agar is a dried, hydrophilic, colloidal

Combine with protein

CHITIN, CHITOS AN PROPERTIES

Lu o n g Ho n g Nga Asso c.P ro f.Dr- Han o i Un i . o f Sci . an d Te ch .

You might also like