TECHNOLOGY OF HYDROCOLLOID

Septiana Sulistiawati, S.Pd,

M.Si
 Hydrocolloid
 Hydrocolloid  Hydro (water) and Colla (glue)
 Hydrocolloid  Colloidal subtances with an affinity
for water
 Hydrocolloids  Produce viscosity and gel in water

Added in to foodstuff to control their functional

pproperties : Thickening and gelling agent
 Origin of Hydrocolloids
Pure plant extract : Land plants (Starches
and Pectins), Marine Algae (Alginates, Agar
and Carrageenan).
Exudates :Gum acacia/arabic, Tragacanth,
Karaya Gum, Gum ghatti
Microbial or bacterial polysaccharides :
Xanthan, Dextran, curdlam, Gellan, Pullulan
and Scleroglucan
Seeds : Guar gum, Locust bean Gum,
Tamarind seed gum, Tara gum and Konjac
Animal extracts: Gelatin and Caseinates
Hydrocolloids from Marine
Algae
Carrageenan
Betaphycus gelatinum, Chondrus crispus,
Kappaphycus alvarezii, Eucheuma spinosum,
Eucheuma gelatinae,
Alginate
Brown Seaweed (Sargassum, Ascophyllum,
Durvillaea, Ecklonia, Laminaria, Lessonia and
Macrocystis)
Agar
Gelidium, Glacilaria
Structure
 Carrageenan

Carrageenans are
complex mixtures of
sulphated
polysaccharides
comprising linear
polymers of 1,3 bound β-
D-galactose units and of
1,4 bound α-D-galactose
units
Widely utilized in food industry because of their
physical and functional properties, such as
thickening, gelling and stabilizing abilities.
 Kappa - Carrageenan
Kappa-carrageenan yields a strong gel often
described as firm and brittle in the presence
of potassium ions.
Kappa-carrageenan is used in dairy
applications with success because it
complexes with kappa-casein to form a
pourable gel formation. Example:
Kappa-carrageenan is also commonly used in
meat processing.
Sources : Kappaphycus alvarezii / Eucheuma
cottonii
 Iota Carrageenan
Iota forms a soft elastic gel especially in the
presence of calcium ions (EU).
Iota-carrageenan gels have the ability to
break apart during mechanical action and
reform once the mechanical action stops,
which is known as thixotropy. This property
is helpful in cold-filled products. Within food
applications, low usage levels of iota-
carrageenan are used to suspend
particulates within salad dressings (EU) and
other beverages like soy milk (EU).
 Lamda - Carrageenan
does not form a helical structure like kappa
or iota. As a result of structure, lambda is a
non-gelling polysaccharide mainly used to
thicken solutions.
Unlike kappa, which uses potassium ions to
set, and iota, which uses calcium ions to
set, lambda-carrageenan does not require
ions to achieve a viscous solution. The
lambda form is also the only carrageenan
which is cold-soluble without being a
sodium salt.
Sources :
 Carrageenan in Seaweed
• It constitutes the principal
structural component of the
seaweed and it is located in the
cell Walls as Well as in the
intercellular matrix of the plant
(Bost et al. 2002)
How to get Carrageenan from Seaweed?

Heat & Chemical

Enzymatic
Reaction