Gums and stabilisers for the food industry 14 (special publications) royal society of chemistry (2008)

Gums and stabilisers for the food industry 14 (special publications) royal society of chemistry (2008) Gums and stabilisers for the food industry 14 (special publications) royal society of chemistry (2008) Gums and stabilisers for the food industry 14 (special publications) royal society of chemistry (2008)

Edited by Petcf A vviỉlurm and Qyn 0 Ptìằiltps

Gums and Stabilisers for the Food ỉndustry 14

RSCPublishing

Gums and Stabilisers for the Food Industry 14

Gums and Stabilisers for the Food Industry 14

Edited by Peter A Williams

Centre for Water Soluble Polymers, North East Wales Institute, Wrexham, UK

Glyn o Phillips

Phillips Hydrocolloicỉs Research Ltd, London, UK

The proceedings of the 14th Gums and Stabilisers for the Food Industry Coníerence held on

18-22 June 2007 at NEWI, Wrexham, UK

Special Publication No 316 ISBN: 978-0-85404-461-0

A catalogue record for this book is available hom the British Library © The Royal Society of

Chemistry 2008 Aìl rights reserved

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Preíace

The preparation of this Preíace to the Proceedings of the 14th Gums and Stabilisers forthe Food Industry Coníerence is this time a poignant undertaking This Conference was specialfor me since I was awarded the Food Hydrocolloids Trust Medal aíter a session when many of

my colleagues and my son Aled gave presentations These were both personal and recalledwork of by-gone days So it is only íĩtting that I here thank all those who were involved in

organising this session and for the Trustees in giving me this very special honour.

The high Standard of the presentations is evident once again in this volume There is

no better way to leam about new developments in food hydrocolloids research than to brows inthese volumes as they appear every two years As I travel from country to country and lab tolab it is gratitying to see these volumes on the shelves, and to note the constant references to thepapers published This volume will again take the subject forward

The íĩrst section deals with Novel Hydrocolloid Functionality, which is a target for

most hydrocolloid users With the number of new food hydrocolloids not likely to increase inthe Corning years because of the standstill in industrial research in this tield, more must besqueezed out of the presently available materials It is a fascinating and innovative section.These subject areas demonstrate the diversity of the presentations:

• polymers versus particles

• visualisation of hydration and swelling

• swelling of calcium pectin gel beads

• processing-structure-property relationships

• rennet-induced gelation of milk in the presence of pectin

• períormance of resistant starch type 3

• bulk deformation behaviour of gellan gum on cross-linking with mixed cations

• hydration study of soy protein in the 'dry State'

• adhesive of gelatinised starch granule

• extrusion Processing of xanthan

• high intensity ultrasonication of pectin

• gel temperature of pectin and pectin-calcium-gels

• transitions in egg protein dispersions

The ingenuity demonstrated in many of the papers is truly admirable as is the global nature ofthe presentations

The present coníerence called for papers on Sensory-Texture Relationships The

contributions were varied and dealt with the eíĩect of texture on ílavour release, effect ofmicrostructure on ílavour diffusion and release and the sensory and rheology of ílaxsecd gum-fortified dairy beverages

Hydrocolloid Emulsifiers remain a very interesting and well studied subject The

Leeds group led by Eric Dickinson continues to unravel the complex processes in the íbrmationand breakdown of emulsions Gelatine, hydroxypropyl cellulose, mannans and xylans, are nowmaking their mark in the food emulsiíĩcation area The potential of sugar

vi Preface

beet pectin continues to interest but despite the research efforts the practical commercialapplication is still minimal

A major target of this Conference was Hydrocolloids and Health The papers did not

disappoint We are constantly being urged to increase dietary íĩbre, remove fat, includeantioxidants, reduce calories etc The papers cover each of these areas and show thathydrocolloids can be in the front line in the battle against obesity

The íĩnal three sections deal with:

• Interactions in mixed hydrocolloid Systems

• Innovative applications

• Developments in characterisatỉon (of hydrocolloids)

These papers form the backbone of the subject and all workers in the íield will need to scrutinizethese papers for new materials, new phenomena and new techniques It is gratifying to note thathydrocolloids too can successfully enter the new nano structure era

I am happy, thereíòre, once again to commend the volume to the growing body ofresearchers in food hydrocolloids In China recently I found a remarkable growth in interest inthis subject and the conference I attended attracted more than 600 participants who traveledfrom all parts of China It is fítting, therefore, that the Food Hydrocolloids Trustees haveapproved that the 10th International Hydrocolloids Conference should be held in Shanghai underthe Chairmanship of Protcssor Hongbin Zhang of Jia Tong University where the polysaccharideíĩeld is well and ílourishing Please note the date now - June 2010, following the 9th Conĩerence

in Singapore in 2008

Finally, may I thank my expert Organising Committee for their constant efforts toidentify subjects of current interest and point to the specialist lead speakers who can deliverthese subịects effectively?

Glyn o Phillips

Chairman, Gums and Stabilisers Conterence Organising Committee

The Food Hydrocolloids Trust Medal Lecture

G o Phillips, NEWI, ÌVrexham, UK

1 Novel Hydrocolỉoid Functionality

J.R Mitchell, A.L Ferry, M Desse, S.E Hiỉl, J Hort, L Marcinni and B Wolf, University of Nottingham and Queens Medical Centre, Nottingham, UK

Detailed microscopic visualisation of hydration and swelling in a rapidly 40 hydrating particlebed containing a cellulose ether

S R Pygall, p Timmins and C.D Melia, University of Nottingham and Bristol

Myers Squibb, Moreton, UK

M Iijima, M Takahashi, T Hatakeyama and H Hatakeyama, Nagasaki University, Shinshu University, Lignocell Research and Fukui University, Japan

Processing-Structure-Property relationships in biopolymer gel particles 53

р Burey, B Bhandari, T Howes and M Gidley, The University of Queensland, Australia

Diffusing wave spectroscopy studies of rennet-induced gelation of milk in the 61 presence ofpectin

A Acero Lopez, M Corredig, M Alexander, University of Guelph, Canada

Períòrmance of resistant starch type 3 in non pre-fried battered food 68

T Sanz, A Salvador, S.M Fiszman, ITIA, Spaìn

Textural and colour changes during storage and sensory shelf life of muffms 73 containingresistant starch

R Baixauli, A Savador and S.M Fiszman, CSIC, Valencia, Spain

Dramatic changes in bulk deíbrmation behaviour of gellan gum on cross-linking 79 with mixedcations

J.J Harris, A.M Smith, R.M Shelton, University of Birmingham and Aston Universỉty, Birmingham, UK

с Keaỉỉey, M Rout, I Appelqvist, K Strounina, A Whỉttaker, M Gidley, E.

Gilbert and p Lillỷord, Australian Nuclear Science and Technology Organisation,

Contents Food Science Australia and The Universitv of Queensland, Australia

2S Soy Protein: A Misnomer hence íbrgotten but íunctional nevertheless 96

s Kasapis and Sok Li Tay, National ưniversìty of Singapore, Singapore

Adhesive interactions between gelatinised starch granules 105

s Hasan, S.M Fitzsimons, E 0'Neill and E.R Morris, Omar al Mukhtar University, Libya, Teagasc, Food Research Centre and University College Cork,

Ireland

Physically modiíied xanthan gum prepared by extrusion Processing 114

Nuno M Sereno, Sandra E Hill, John R Mitchell, University of Nottingham, UK

Effect of high intensity ultrasonication on the rheological characteristics of 123 selectedhydrocolloid Solutions

B K Tiawri, K Mnthukumarappan, c.p 0’Donnell and P.J Cullen, ưniversity Coỉlege Dublin, Ireland, South Dakota State ưniversity, USA and Dublin Institute of

Technology, Ireland

Pectin is an alkali scavenger: potential usage in skincare 129

Jens Trudso, CP Kelco, Denmark

Demethylation of a model homogalacturonan with a citrus salt-independent pectin 141 methylesterase: effect of pH on block size and number, enzyme mode of action and resulting functionality

R.G Cameron, G.A Luzio, K Goodner, M.A.K Williams, USDA, ARS, Citrus and Subtropical Products Laboratory and Massey University, New Zealand

Gelling temperature determination in pectin-based Systems 153

L Boettger, S.H Christensen and H Stapelfeldt, CP Kelco, Denmark

Characterization of pectin-calcium-gels: Iníluence of pectin methoxylation 164 properties

I Fraeye, E Vandevenne, T Duvetter, A van Loey and M Hendrickx, Katholieke

Universiteit, Leuven, Belgium

High pressure-induced rheological transitions in egg protein dispersions 173

J M Aguilar, F Cordobes, c Bengoechea and A Guerrero, Universidad de Sevilla, Spain

2 Sensory-Texture Relationships

Effect of texture on ílavour release in fruit spread applications 181

E Lynenskjold, N w G Young and I Butler, Danisco, Denmark

Impact of the microstructure on ílavour diffusion and release in fruit preparations 195

G Savary, J.-L Doublier, N Cayot, INRA-ENESAD, INRA-Nantes, France

Sensory and rheological properties of a ílaxseed gum-fortified dairy beverage 203

H D Goff, A.E Muller, F Capel, C.J Findlay and w.s Cui, University of Guelph, Compusense Inc Agriculture and Agri-Food Canada, Canada and Universitat Hohenheim, Germany

3 Hydrocolloid Emulsiỉỉers

Controlling emulsion stability: microstructural and microrheological origins of 211

Aocculating Systems

B.s Murray, Universừy of Leeds, ƯK

Emulsifícation and stabilisation with protein-polysaccharide complexes 221 Eric Dickinson, University of Leeds, UK

Dynamic rheological properties of gelatine films at the air/water interíace 233

s Domenek, R Abdeỉli, s Mezdour, s Guegj, N Brambati, c Ridoux and c.

Michon, AgroParisTech-INRA-CNAM and Rousselot, France

Kinetics of adsorption of gelatine at the air/water interface: Effect of concentration 239 andionic strength

s Domenek, E Petit, A.s Delbes, s Mezdour, s Guedj, N Brambati, c Ridoux and c

Michon, ENSIA, Massy and Rousseỉot, France

Hydroxypropyl cellulose as a stabilizing agent of emulsions 245

A Lepine, s Mezdour, p Erazo-Majewicz and c Michon, ENSIA-INRA-CNAM,

Massy, France and ỉỉercules, USA

Mannans and xylans as stabilisers of a model oil-in-water beverage System 251

K s Mikkonen, M Tenkanen, s Wiỉlfor, K.B Hicks and M.p Yadav University of Helsinki, Einland, Abo Akademi University, Finland and United States Department of Agricidture, USA

Chee Kiong Siew and P.A Williams, NEWI, Wrexham, UK

Effect of thermal treatments and pH modiíication on the rheological properties of 264 o/wemulsions stabilised by food proteins

c Bengoechea, A Romero, F Cordobés and A Guerrero, Universidad de Seviỉỉa,

Spain

Stability of emulsions containing sodium caseinate and anionic polysaccharides 272

L Jonrdain, M.E Leser, c Schmitt, E Dickinson, University of Leeds, UK and Nestlé, Switzerland

Characterisation of Gum Ghatti and comparison with Gum Arabic 280

s Al-Assaf, V Amar, G.o Phillips, Phillips Hvdrocolloids Research Centre,

NEWI, UK and The Gums and Colloids Group, India

4 Hydrocolloids and health

The role of hydrocolloids in the íòrmulation of healthy foods 293

I T Norton, p.w Cox andF Spyropoulos, University of Birmingham, UK

A Phillips and s Riley, University ofWales Hospital, Cardiff, UK

The effect of hydrocolloids on satiety, and weight loss: areview 313

T Paeschke and W.R Aỉmutis, Cargill, Inc., USA

Utilization of sodium caseinate nanoparticles as molecular nanocontainers for 326 delivery of bioactive lipids to food Systems: Relationship to the retention and controlled release of phospholipids in the simulated digestion conditions

M.G Semenova, L.E Belyakova, Y.N Polikarpov, A.s Antipova, and M.s Anokhina, Russian Academv of Sciences, Russia

o Gẵserod, H Haraldsen and G Lynch, EMC Biopolymer Nonvay and Belgium

o Hasseỉwander, Danisco Sweetners Ltd, UK

Extraction, characterisation and anti-inílammatory bioactivity of polysaccharides 367 fromboat-fruited sterculia seeds

Y Wu, s w Cui, J Tang, Q Wang and X Gu, Shanghai Jiao Tong University,

China and Agriculture and Agri-Food Canada, Guelph, Canada

Jurgen Fischer, Herbaýood Ingredients, Germany

Rheological behaviour of carboxymethyl cellulose dairy desserts with different fat 386 content

s Bayarri and E Costeỉl, CSIC, Valencia, Spain

The role of hydrocolloids in the management of dysphagia 392

G Sworn, E Kerclavid, J Fayos, Danisco SAS, Erance

Antioxidant activity of soy protein hydrolysate and peptides 402

с Kasase, A Ganeshalingam and N Howelỉ, University of Surrey, UK

5 Interactions in mixed hydrocolloid Systems

Modelling of the rheological behaviour of the temary Systems of tragacanth, guar 409

gums and methylcellulose as a íunction of concentration and temperature

C A Silva, F Chenlo, R Moreira and G Pereira, Universidade de Santiago,

Complex coacervation between P-lactoglobulin and K-caưageenan 427

J Dovle, J.s Mounsey and B.T 0’Kennedv, Moorepark Food Research Centre,

Interaction of different gelling carrageenans with milk proteins 440

J de Vries, D Arltoft and F Madsen, Danisco A/S and University of Copenhagen, Denmark

AFM and DSC Studies on Gelation of Methylcellulose Mixed with Sodium 446 Cellulose Sulfate

T Hatakeyama, M Dolýima, T Onishi and H Hatakeyama, Lignocel Research and

Fukui University, Japan

The effect of ĩiller orientation on the mechanical properties of gelatin-MCC 454 composites

Lee Wah Koh, s Kasapis and D Teck Lip Tam, National University of Singapore, Singapore

Characterisation of rheological properties of mixtures of whey protein isolate and 461 inulin

J.T Tohin, S.M Fitzsimons, E.R Morris and M.A Fenelon,Teagasc, Food Research Center, University College, Cork, Ireland

Effect of shearing on the phase diagram and rheological behaviour of an aqueous 469 whey protein isolate-K-carrageenan mixtures

s Gaaỉoul, s Turgeon, M Corredig, Université Laval, Saỉnte-Foy and University of Gueỉph, Canada

V.J Morris, A.p Gunning, A.R Kirby and A.J MacDougaỉỉ, Institute of Food Research

6 Innovative Applications

Microalgae biomass as a novel íunctional ingredient in mixed gel Systems 487

A.p Batista L Gouveia, M.c Nunes, J.M Franco, A Raymundo, ISEIT de Almada, DER-Unidade Biomassa, Portugal and Universidad de Huelva,

INETI-Spain

Cellulose gum as protective colloid in the stabilization of acidified protein drinks 495

M van cler Wielen, w van de Heịịning, Y Brouwer, CP Kelco, The Netherlands

Protein Stabilization and Particle Suspension in Aciditĩeđ Protein Drinks Using a 503 function Hydrocolloid System

Dual-C.R Yuan, M Kazmierski-Steele and p Jackson, CP Kelco, USA

V.J Morris, Institute of Food Research, Nonvich, UK

H Kuwada, Y Jibu, K Yasukawa, s Makio, A Teramoto and M Fuchigami, Okayama Pre/ectnral University and Kanto Gaknin University, Japan

Phillips Hydrocolloid Research Centre, UK

Rapid determination of alginate monomer composition using Raman spectroscopy 543 and chemometrics

M.s Kok, Abant Izzet Baysaỉ University, Turkey

V Ì Morris, Institute of Food Research, UK

M.s Temudo, M.c Nunes, A.p Batista, F Carvalheiro, M.p Esteves and A Raymundo ISEITde Almada and INETI, Portugal

Proíessor E Dickinson, University of Leeds

Proíessor E A Foegeding, North Carolina State University, USA

Dr T J Foster, University of Nottingham, UK

Dr I Hodgson (ViceChairman), lan Hodgson Associates

Proíessor D Hovvling, David Howling Associates

Mr H Hughes (Secretaríat), North East VVales Institute

Dr A Imeson, FMC Corporation

Mr D.R.J Lloyd, Cargill

Dr M Marrs,

Dr R.G Morley, Delphi Consultant Services Inc., USA Proíesoor J.R Mitchell,

University of Nottingham Proíessor E R Morris, University College Cork, Ireland

Proíessor V.J Morris, Institute of Food Research, Norvvich Dr J.C.F Murray

(Treasurer)

Proíessor K Nishinari, North East Wales Institute

Proíessor G.o.Phillips (Chairman), Phillips Hydrocolloids Research

Dr K Philp, CyberColloids Ltd, Ireland

Dr c Rolin, CP Kelco, Denmark

Dr c Schorsch, Danone, France

Dr c Speirs, CCFRA

Dr G Sworn, Danisco, France

Dr M Taylor Cadbury Schvveppes

Dr A Tziboula-Clarke, ISP (International Specialty Products)

Proíessor P.A VVilliams (Sclentiíic Secretary), North East Wales Institute and

also acknovvledge íinancial support from Major sponsors Coca Cola Ltd

Phillips Hydrocolloids Research Ltd San Ei Gen F.F.F Inc

The Food Hydrocolloids Trust Medal Lecture

GIVING NATURE A HELPING HAND

Glyn o Phillips

Glyn o Phillips Hydrocolloids Research Centre The

North East Wales Institute, Plas Coch, Mold Road,

Wrexham, LL1 1 2AW, Wales

1 INTRODUCTION

There is a considerable appeal for the general public in the concept of “natural” foods.The food producer, therefore, in the cuưent health conscious climate makes every effort toequate “natural” with fitness and good living to promote a “green” image without thosenasty Chemicals Into this category come the indigestible plant polysaccharides, whichwere included by Trowell (1) in the definition of dietary fibre Previously the term hadbeen used to describe the remnants of plant components that are resistant to hydrolysis byhuman alimentary enzymes (2-4) The impending Codex definition of dietary íibre (5)

refers to edible carbohydrate polymers naturally occurring in the food as consumed, and carbohydrate polymers, which have been obtained from food raw material by physical, emymatic or Chemical means The expectation is that these natural polymers would need

to lead to a positive physiological effect, such as: decreased intestinal transit time andincrease stools, bulk fermentable by colonic microAora, reduced blood total and/or LDLcholesterol levels or reduced post-prandial blood glucose and /or insulin levels Byassociation, thereíore, food producers can imply that these natural polymers have healthyeffects when eaten regularly

I do not wish to cast any doubt about the beneíicial effects of non-starchpolysaccharides and indeed there is ample evidence of their effectiveness in promoting ahealthy life style (6) These have undoubted ađvantages but there are problems to integratethem into industrial production, which demands constant quality and performance Naturalpolymers are never uniform or simple Their functionality depends on more than onestructural íeature Extraction processes alter the macro- and micro-structures andperíormance Their most common íeature is their variability which poses a big problem forboth the producer and User of natural polysaccharides

This paper draws attention to this variability in three natural polysaccharide Systems:gum arabic, sugar beet pectin and gum Ghatti The problem we have tried to solve is howcan we remove this natural variability and secondly how can we enhance

4 Gums and Stabilisers for the Food Industry 14

their períormance using methods which would not involve the introduction of newChemical groups and so be acceptable to the food industry In other words can wecircumvent Nature and find ways of producing uniform/constant Products and if possiblewith better speciĩic íunctionalities ?

2 GUM ARABIC ( GUM ACACIA)

The cuưent WHO/JECFA Speciíication (1998), which is intemationally accepted and has

also been approved by Codex Alimentarius (INS No 414) is: Gum arabic is a dried exudate obtainedỷrom the stems and branches of Acacia Senegal (L.) Wiỉldenow or Acacia seyal (fam Leguminosae) (7) For comparison it is noteworthy that the European Speciíication (E 414) is slightly broader (2003): Acacia gum is a dried exudation obtained from the stems and branches oỷnatural strains of Acacia Senegal (L) Willdenow or closely related species o/Acacỉa (ỷamily Leguminosae)(8).

This paper deals with the gum arabic ( A Senegal (L.) Willd var Senegal ) This exudate gum is a complex polysaccharide consisting of D-galactopyranose (~44 %), L- arabino-

pyranose and íuranose (~25 %), L- rhamnopyranose (14 %), D-glucuropyranosyl uronic acid(15.5 %) and 4-O-methyl-D-glucuropyranosyl uronic acid (1.5 %) It also contains a smallamount (~2 %) of protein as an integral part of the structure The carbohydrate structureconsists of a core of P-(l,3)-linked galactose units with extensive branching at the C6 position.The branches consist of D-galactose and L-arabinose and terminate with L-rhamnose and D-

glucuronic acid (9) Randall et al (10,11) íractioned A senegal by hydrophobic affinity

chromatography and showed that it consists of three components namely arabinogalactan(íraction 1, AG); arabinogalactan protein (ữaction 2, AGP) and a glycoprotein (íraction 3, GP).Each ữaction contains a range of different molecular weight components which are responsiblefor the polydispersity of the gum The AG ữaction contains 88 % of the total gum with smallamounts of protein 0.35 % which represents 20 % of the total protein content, while the AGPíraction comprises 10 % of the total gum with 12 % protein which is 49.5 % of the total proteincontent Finally the GP íraction contains 1.24 % of the total gum with 50 % protein, whichrepresents 27 % of the total protein in the whole gum (10.11)

2.1 Natural variability

There is now clear evidence of the great variability within commercial gum arabic

supplied to the market (12) 67 samples of A Senegal var Senegal exudate gum, supplied by

primary supplier, producer and User companies were analysed using gel permeationchromatography (GPC) coupled to a multi-angle laser light scattering detector, a reíractiveindex detector and a uv detector operated at 214 nm A set of 5 samples were íully

authenticated A Senegal var Senegal and used to provide norms against which the other gum samples could be assessed A Standard unprocessed A Senegal var Senegal (hashab) from a 15

years old mature tree was used for comparison A íeature of the results is the extensive variationbetvveen individual samples, all of which were presented to the market as “gum arabic” Of thesamples, 15 were outside the selected norms Table 1 shows the variation found in 13 samplesprovided by one company, with each one being marketed as an identical gum arabic product.There is more than a two-fold variation in weight average molecular weight (Mw) and widedifferences in molecular parameters and amount present of the íractions, including thearabinogalactan protein (AGP) component This is the component vvhich is responsible for theemulsion capability of gum arabic, so it was inevitable that there was also a wide variation inthe capability of the different samples to íunction in beverage emulsions, for example(12)

The Food Hydrocolloids Trust Medal Lecture 5

2.2 Removing natural variability and conversion of a poor into a good emulsifying gumTable 2 shows the molecular parameters of two samples of gum arabic, one (labeled CT-3892) with Mw 8.34 and the other (labeled FR-2635) 4.24 X 105 The former gum was shown to

be an excellent emulsifier whereas the latter was an extremely poor emulsiíier, in accordancewith the different amounts of AGP present in each - 14.4 and 9.6% respectively (13)

We have demonstrated (14,15) that using a newly developed process it is possible to treatthe poor emulsiíier and produce a new product with the molecular parameters comparable withthose of the good emulsiíier This is the product labeled MI in Tabỉe 2 which has Mw9.46xl05

and AGP content 17%

The process can be continued (M1-M4) such that a product with a Mw of ca 2 xio6 andAGP content of more than 20% Using Standard emulsion formulations which have beendescribed (16)

Emulsiíication effectiveness was evaluated based on the initial particle size of theemulsions which were then subjected to an acceleration testing (7 days storage at 60°C).Particle size diameter of emulsion aíter the acceleration test was measured using a particle sizedistribution analyzer Emulsiíication stability was evaluated by the change in particle size ofemulsion after acceleration test The change in particle size after the acceleration test (7 daysstorage at 60 °C) was taken as a parameter to designate the category of the gum sample.Therefore, the gum samples which showed a change of 0.1 pm or less were given category 1

Table 1 Molecular weight parameters of guin arabic samples from One company

File name M w ( processed as

One peak

MW/MN

%mass

3.19 X 105± 0.05 1.16 85.6 16.0C3-2 7.32 xl05± 0.29 2.19 102 30.4 3.11 X 10° ±0.05 1.74 13.3

3.73 X 105 ± 0.03 1.25 8.4 0.0C3-3 6.17 X 105± 0.10 1.71 100 20.9 2.09 X 10° ±0.13 1.29 12.7 26.8

3.98 X 105± 0.05 1.23 87.3 15.0C3-4 3.37 xl03± 0.09 1.82 105 21.7 2.32 X 106 ± 0.13 1.36 4.2 33.11

2.52 X 105± 0.05 1.41 101 5.1

3.71 X 105 ± 0.05 1.26 92.6 20.4C3-5 7.56 X 103 ± 0.23 2.33 107 33.3 3.56 X 10b± 0.16 1 91 12.7 40.22

3.70 X 105 ± 0.04 1.27 93.5 1.0C3-6 6.19 Xl05± 0.24 1.62 109 29.7 1.87 X 10b± 0.09 1.35 18.6 34.3

3.78 X 105 ± 0.11 1.14 96.6 24.6C3-7 6.24 X 105± 0.38 1.59 100 34.5 1.87 X 10b± 0.12 1.36 16.6 37.8

3.88 X 105 ± 0.22 1.11 85.5 31.0C3-8 5.58 X 103± 0.25 1.58 106 32.5 1.79 X 10b± 0.08 1.34 15.1 36.8

3 55 X 105 ± 0.16 1.11 91.7 27.9C3-9 6.36 xl05± 0.25 1.53 101 31.4 71.69 xl0b± 0.07 1.30 16.9 34.8

3.90 X 105 ± 0.17 1.11 85 27.4C3-10 1.15 X 10b ± 0.09 3.96 110 44.7 5.90 X 10b ± 0.56 2.96 16.9 50.12

3.95 X 105 ± 0.16 1.54 105 7.9C3-11 1.20 X 10b± 0.05 4.39 102 44.6 5.94 X 10b± 0.25 2.92 16.6 50.02

3.84 X 105 ± 0.17 1.61 97.6 5.3C3-12 6.06 X 10'±0.48 2.11 101 35.0 2.68 X 10b ± 0.13 1.55 12.2 42.5

3.47 X 105 ± 0.16 1.33 88.3 25.8C3-13 7.19 X 105± 0.60 3.00 103 39.3 4.63 X 10b ± 0.50 2.51 10.0 47.3

3.47 X 105 ± 0.18 1.57 93.2 24.5

The Food Hydrocolloids Trust Medal Lecture 6

(good emulsiíìer) A change >0.1 pm - 1.0 (nn are classed category 2 The less stable emulsionswhich showed a change > 1 0 pm were allocated category 3 (poor emulsiíier)

The process is shown to have converted a poor Class 3 emulsiíier into an excellent Class

1 emulsiíier (Table 3)

2.3 The maturation process

The process is carried out in a dry stainless Steel Container or on a suitable surface,open to air or in a non-oxidizing environment (an atmosphere of nitrogen) The treatmentinvolves maturation under strictly controlled conditions of temperature and humidity of the drygum (13,14) The method is essentially one that is used in Standard food Processing andpromotes the íurther maturation of gum arabic in a way, which emulates and extends that whichoccurs naturally

As the tree grows in the Sudan the molecular weight of the exuded gum arabic increasesfrom 250,000 (at 5 years) to a maximum of 450,000 (after 15 years) and the amount of proteinand of the high molecular weight protein íraction also increases with the age of the tree (17).This build-up in the tree effectively unites small molecular weight fractions, which contain asmall amount of protein into the larger units, of which the ultimate is the arabinoglactan proteinwith molecular weight of some 2.5 X 106 The carbohydrate and amino acid composition ofthese smaller sub-units are identical (11,18) Thus, the biological process involves initially theíòrmation of the sub-units and then these are joined into larger units as the tree grows

Moreover this change of composition continues after the gum is initially harvested.Proíessors J c Fenyo and J Vassal studied ÍVeshly collected gums (so-called green- gum)

from A Senegal and observed the change in the properties on maturing (19) After storage over

a year the speciíic rotation, nitrogen (hence protein) and intrinsic viscosity changedsignificantly, indicative of a continuing change in the molecular aggregation process

The process which has now been developed to produce a new series of “Supergum” arabicaccelerates and enhances this same natural aggregation process, under strictly controlledconditions, which were worked out first at laboratory, then pilot scale and íinally at plant level.The smaller arabinogalactan units containing some protein, join to form larger molecularweight arabinogalactan protein (AGP) aggregates By monitoring the molecular architecture ofthe gum at all stages, speciíic new Products have been produced and characterised In allaspects this specially matured gum is chemically and molecularly identical to the base gum, butbecause of the diíTerence in distribution of smaller units into larger aggregates, the physical adíunctional períormance is greatly enhanced The details can be found in a series of publications(16, 20-23)

The Food Hydrocolloids Trust Medal Lecture 7

“SuperGum” arabic produced by accelerated maturation process is chemically and immunologically identical to gum arabic as collected from the tree

• Contains exactly the same sugar moieties and in the same proportions as control gum,which has not been subjected to the accelerated maturation process

• Contains exactly the same amino acids and in the same proportions as control gum,which has not been subjected to the accelerated maturation process

• Nature of structural bonding is identical with control gum, which has not beensubjected to the accelerated maturation process

• Immunologically identical to gum, which has not been subjected to the acceleratedmaturation process

• Only the degree of the organisation of the components has been changed by theprocess, with the not so useíul low molecular weight protein aggregating to form theessential high molecular weight protein

• No new Chemical groups introduced as a result of the accelerated maturation process

Table 4 Molecular weight of control and matured gum arabic by GPC-MALLS analysis

(Mw, g/mol) % Mass uv peak area

(%)

Rg(nm)

FR-2876 two peaks (1, AGP) 2.54 X 106

-Matured gum arabic

-Matured gum arabic

-Matured gum arabic

-Matured gum arabic

-Matured gum arabic

-Table 4 shows the change in molecular parameters for a series of gums ER-2876 to FR- 2879and shows also the two Products which have been selected for commercial release:Supergum EM1(MW 1.08 X 106) and EM2(1.77 X 106) EM1 is produced to provide a goodemulsifying gum of conventional qualities and EM2 a gum with enhanced emulsifyingqualities which can operate in beverage emulsions at one third to one quarter of theconcentration normally used for commercial gum arabic (20%), depending on the nature ofthe emulsion The molecular aggregation processes can be illustrated at

molecular level using GPC-MALLS (Figure 1) and atomic force microscopy (Figure 2)

which shows that aggregation of the high molecular weight protein is the effective

change

Figure 1 GPC overlay chromatogram of gum arabic showing the light scattering (LS) reĩractive index (RI) and uv at 214nm The data was normalized as ũỷected mass of 0.4 mg

to display on the same Y-axis

2.5 Enhanced emulsification períormance in real Systems

In íorming stable emulsions it is the hydrophobic moiety of the arabinogalactan

protein (AGP) of the gum arabic which bridges the hydrophilic barrier to coat the oil

droplet, with the driving force being directed by the entropic energy of the hydrophiliccarbohydrate groups residing in the water layer (Figure 3) In the matured Supergum

Products the protein is aggregated and can offer 7 or 8 greater suríace dimensions withconsequent stronger binding forces Electrostatic and steric stabilizing iactors are

improved by the treatment This leads to the ability to stabilise smaller droplet sizes and

to provide considerable greater long-term stability for the emulsions This is illustrated inFigure 4 for the samples described in Table 4 Figure 5 shows the comparison with

Standard gum arabic in a complex concentrated beverage emulsion and shows that EM2

is more eriective at 4 times less concentration

Figure 2 Atomic force image of conventional gum arabỉc and supergum EM2

em2 +0.3 rnn 1 _1 u g_f cm_d

7 3

Supergum EM2 (A Senegal) NiCI2 at 0.3mM

Figure 3 Schematic representation of emulsiíication

of gum arabic

Figure 4 Stability of emulsions prepared using control and matured gum arabic Blue bar: initial

VMD; red bar : VMD aíter Accelerated Temperature Stress Test at 60° using various concentrations

of gum (as shown)

Gravity Viscosity of Particle Size Distribution

comparison with Standard gum arabic (SDGA)

(Aíter 7 days)From the left,

EM2 EM2 SDGA SDGA

5% 10% 10% 20%

At SDGA 10% oil Aoating.

3 SUGAR BEET POLYSACCHARIDE

Pectin (INS 440, E440) by regulatory delmition consists mainly of the partial methyl esters

of polygalacturonic acid and their sodium, potassium and ammonium salts It is obtained byaqueous extraction of appropriate edible plant material, usually citrous íruits of apples It usespermitted under this deíinition are as a gelling agent, thickening agent and stabilizer

Here we are concemed with sugar beet pectin which has quite distinctive characteristics,but has not yet found widespread use Corning from such an abundant raw material to develop amarket specific to this product would be signiíicant It early hopes of providing an alteraative as

an emulsiíier for gum arabic have not been realized, due mainly to its inability to stabilizeemulsions with sufficient robustness in the hard world of beverage emulsions Our objective,thereíore, has been to improve its períormance and find applications which would utilize thespecial characteristics of this interesting natural product The work I shall describe here is acollaboration betvveen the Glyn o Phillips Hydrocolloids Research Centre and San-Ei Gen FFTInc led by Dr Takahiro Funami

The íeatures associated with the emulsiíication of sugar beet pectin have been recentlydescribed (24 - 26) Pectin molecules, generally (27) have a backbone of a-(l-

4) -linked d-galacturonic acid with (l-2)-linked 1-rhamnopyranosyl residue in adjacent

or altemate positions The side chains consist mainly of D-galactose and L-arabinose linked víathe glycosidic to 04 and/or 03 of the 1-rhamnopyranose As distinct from pectin from othersources, sugar beet has a higher proportion of neutral-sugar side chains (rích in hairy regions)(26) a higher content of acetyl group at 02 and 03 positions within the galacturonic backbone(28), a higher content of phenolic esters in the side chains

5) especially arabinose and galactose (26, 28 - 30) and a higher content of theproteinaceous materials bound to the side chains through covalent linkages (26) Pectin fromsugar beet does not form gels thermally even in the presence of high concentration of solublesolids (e.g., sugar) at low pH (< 3^1) conditions.

Since the high molecular weight protein component is the active entity in controlling theemulsiílcation of gum arabic it was important to establish to what extent the protein functionssimilarly in sugar beet pectin To answer this question, the properties of sugar beet pectin wereexamined beíore and after enzymatic modiíication using multiple acid- proteinases Theenzymatic treatment decreased the total protein content from

1 56±0.15% to 0.13±0.02% without a significant change in content of ferulic acid ormost constitutional sugars The enzyme treatment also decreased the weight-average molecularweight (Mw) from 517±28 to 254±20kg/mol and the z-average root-mean- square radius ofgyration from 43.6±0.8 to 35.0±0.6 nm

Emulsiíying properties beíore and after the enzymatic modiíication were evaluated bymeasuring emulsion droplet size and creaming stability of 0/W emulsions (pH 3.0) containing

15 w/w% middle-chain triglyceride and 1.5 w/w% sugar beet pectin as main constituents Theemulsiíication performance was much poorer after the enzyme treatment The average diameter

(dĩ 2) of the emulsion droplet increased from 0.56±0.04 to 3.00±0.25 pm for the pre- and enzyme sugar beet pectin respectively After enzyme treatment also the product gave emulsionsvvhich showed extensive creaming on incubation at 60 °c This was consistent with themacroscopic phase separation which occurred only in the presence of the enzyme modiíiedpectin after storage at 20 °c for a day The enzyme modification also decreased significantly theamount of pectin íraction that adsorbed on to the suríace of oil droplets from 14.58±2.21% to1.22±0.03% The interfacial concentration decreased from 1.42±0.23 to 0.45±0.05 mg/m2,indicating the role of proteinaceous materials in the pectin molecules at the oil-water interíace

post-It seems clear, thereíore, that it is the protein hydrophobic part of the sugar beet pectinwhich is attracted to the oil droplet to stabilize the emulsions When the protein is enzymicallypartially removed the emulsiíication properties decrease The proteinaceous moiety íunctions toincrease the surface activity of the polysaccharide and its accessibility to emulsion droplets Themechanism of emulsiíication thus has clear similarities with those of gum arabic (24)

In view of the Central role of the protein in the emulsiíication process, it was a natural step

to apply the enhancement process already described for gum arabic to see whether a similaraggregation could be achieved and whether this also would provide better stability for the sugarbeet pectin (SBP) emulsions

An indication of the changes which can be produced by the controlled heating process(13,14) is shown in Table 5 The weight average molecular weight (Mw) can be increased from

484 to 652kg/mol When the largest molecular aggregate has been produced there is also anincreased in insoluble tractìon due to the íormation of hydrogel at the limit of the solubility ofthe SBP, paralleled also by the increased viscosity When emulsions are produced, using MCT

as the oil phase, and homogenized twice at 50Pa there is a consistent improvement in thestability of the emulsion and regirae has improved the stability compared with the control SBP

by approximately 6 times

Atomic force microscopy (AFM) provides a visual image of the effect of the enhancementprocess (Figure 6) The chains as a result of the heating process associate to

Table 5 Stability of QAV emulsion with enhanced sugar beet pectin

Fundamental properties of modiíied sugar beet pectin

Treatments Initial Aíter

3days at60C

MWJ(kg/mol) Total insolubles

1 From íresh peel

2 1.0% pectin, 15% middle-chain tri-glyceride; íinal pH 3.0; homogenized twice at 50 MPa

3 All samples were homogenized twice at 50 MPa prior to SEC-MALS analyses

4 Total insolubles were quantiíied according to FDA’s methods

5 At a concentration of 3% at a rotational speed of 60rpm

form more junction zones This is in keeping with the aggregation of the protein which was soapparent when the same process was applied to gum arabic Also as with gum arabic the effect

of pressure reverses the aggregation and delivers a stronger interíacial film at the suríace of theoil droplet, so increasing emulsion stability

ỈEĩihanoadpe^tin AFM inage

Dr Takahiro Funami and colleagues have cleverly measured the thickness of the hydrationlayer around the suríace of the oil droplet (31) by using a combination of dynamic lightscattering and enzymatic treatment using pectinase (Figure 8) The enzyme treatment decreasedthe hydrodynamic radius ( RH ) due to degradation of the carbohydrate moiety that íorms thehydrated layer Rh then increases due to the ílocculation of emulsion droplets From thedecrease in Rh the thickness in the layer surrounding the oil droplet can be estimated, which isconsiderably thicker for the enhanced gum compared with the control sample Figure 9illustrates the enhancement process and describes how the enhanced sugar beet pectin períorms

in emulsion Systems so effectively (31)

Figure 7 Model soft drinks with 10 % orange oil emulsions sterilized at 90° c for 10 min after storage at 40° c for 1 vvcck (in glass bottles _

Figure 8

Oil droplet

Homogenization at high pressure

Schematic drawing of emulsification by

enhanced sugar beet pectin

Adsorbing onto oil droplets

The Anogeissus Latiỷolia trees constitute one of the largest íorest coverage in India and are

íound mostly in the dry deciduous íorests This tree can survive in harsh conditions and does notneed a lot of water to survive, although if proper nutrients are provided this tree can grow veryhealthy and large Gum exudation occurs during times of stress for the tree The exudationprocess occurs very slowly over a period of days and depending on the size or age of the tree.The exuded gum nodules can range from 5 g to 50 g in weight

There is as general consensus in the food industry that Ghatti is a very good gum in terms

of its íunctionality, but there have been barriers to its full scale application Foremost amongthese is lack of a Champion for this gum, for when gum arabic was being supported by industry

to carry out the routine toxicology when JECFA started to demand more saíety data, no-onestood up for Ghatti There were only the small suppliers in India who lacked the knowledge andresources to move the gum forward There was also great variability in the product in terms ofcolour, solubility and general quality reaching the markets There was a gel component in somesamples which some users íound troublesome but we now And is of great value Yet despite allthese obstacles the gum survived with major companies still using the gum probably outsideEurope

In our view the gum merited a new look and we were able to do this in partnership with ahighly reputable company (Gums and Colloids, India Ltd) “Ghatti” in a Hindi word for a valley

in Central India where the gum is found and my visit there was an awesome experience - usingthe word in its American meaning! The company through its Managing Director Mr VipulAmmar has studied the best sources and even set up a plantation to provide an uniíorm productusing the most recent plant breeding techniques They have also provided training for thesustenance level ladies who pick the gum, and supplied them with tools to withdraw the gumfrom the tree without undue contamination or undue wounding of the tree (Figure 10 )

Figure 11 Distributỉon of protein in gum Ghatti samples taken from íỉve íorests in India

Figure 12: AFM image o gum Ghatti on Graphite (concentration l^g per ml)

GPC-MALLS analysis of GATIFOLIA

4.0 8.0 12.0 16,0 20.0 1 -° 1 -° 1 -° 1,0

Volume(mL) x 1® 4 x ^ 5 x ^® 6 7 x1 ® 7

Molar Mass(cj/mol)

Our task then was to produce an uniíorm sample with consistent properties This hasbeen achieved and the product is termed “Gatifolia” It is manufactured from specially selectedhigh quality gum ghatti from a selected íorest region It is then specially processed to enhanceíunctionality to ensure complete water solubility The selection and original production is done

in association the G&c Company(India)Ltd

Three specially selected commercial gum ghatti samples in raw form have beenprocessed on a large industrial scale to yield a reproducible and soluble product The product

The Food Hydrocolloids Trust Medal Lecture 19

has been characterized using a range of analytical techniques in order to recognize the effect ofthe Processing operation Molecular weight (MW) measurements showed that as a result of theProcessing an increased proportion of a high MW component is produced This is due toaggregation of the initial components to give a weight average molecular weight (Mw) up to 3times compared to that of the starting material Rg also increased from 40 to 60nm The elutionprofile monitored by ưv revealed that the third peak is completely transíormed into largeaggregate (Figure 13)

There was also aggregation from molecules in the first and second peaks in the elutionprofile When Gatiíolia was subjected to enzyme digestion there was a decrease in Mw from 2.7

to 1.8 X 106 This indicated that gum ghatti might possess arabinogalactan type complex similar

to that found in Acacia Senegal The increase in the molecular weight is reílected by an increase

in the viscosity compared to the raw form

The value of Gatiíblia in a range of Products has now been demonstrated, particularly

as an emulsiíier Figure 14 shows the stability of an orange oil emulsion containing P-carotene,with ester as a weighting agent, citric acid for pFI control and sodium benzoate as apreservative for two grades of Gatiíolia compared with gum arabic The Gatiíolia samples atconsiderably better emulsiílers than conventional gum arabic at one-third of the concentration

20 Gums and Stabilisers for the Food Industry 14

The beverage produced from these concentrated emulsions are shown in Figure 15 There is apronounced ring in the gum arabic beverages indicating breakdown of the emulsions, which isnot present in the beverages made with the Gatiíolia

p-Stored at 25°c for 10 vveeks

One of the main reasons for the greater stability is shown in Figurel6 which demonstrates thatwhen an emulsion is prepared with Gatiíblia the oil is adsorbed not only by the high molecularweight component but even by protinaceouse components completely throughout the molecularweight range Gum arabic is only adsorbed by the high molecular weight AGP component Thecomparison is 30% for gum Ghatti compares with 10% for gum arabic

22 Gums and Stabilisers for the Food Industry 14

Figure 16 The oil absorbing component of Gatỉfolia as evaluated by breaking down the

emulsion, separation and measurement by GPC-MALLS

6 ACKNOWLEDGMENTS

On the presentation of this paper, I need to thank so many students and colleagues whohave supported me in this field over many years The team of eight led by Peter Baugh andJohn Moore who helped me start carbohydrate work íirst in Cardiff and who came with me

to the University of Salíord Then Geof Pass, Martin Jeffries, John McKellar, Dave Power,Alan Dyer and so many other colleagues and students at the University of Salíord andparticularly my old íriend and fellow Proíessor at Salíord W.J Orville Thomas Then thegroup who came with me over from Salíbrd to North Wales and those who joined methere Chris Smith, Dave Wedlock, Paul and Diana Hellis, Haydn Edwards, Ray Harrop,Suppiah Navaratnam, Pe Myint, Paul Beamont, Dave Deeble, Byomkesh Biswas, JohnMeadows and the post-graduate students, many of them led by Barry Parsons and JohnAllen Dr Saphwan Al-Assaf has since 1991 been my constant student, colleague and nowResearch Director of our Centre Then my íriend and constant partner throughout this timePeter Williams who has

never wavered in his support We both have enjoyed and benefited from the association andsubstantial periods spent in our lab of Katsuyoshi Nishinari

The work in this paper is in association with San-Ei Gen FFI and I must thank Dr

T Shimizu, President, and colleagues at San-Ei Gen FFI for their collaboration

Finally I must thank especially my íamily - my son Aled and daughter Elen, and

particularly Rhiain, who have cared for me and put up with me for so many years

The Food Hydrocolloids Trust Medal Lecture 23

5. At the Joint FAO/WHO Food Standards Programme Codex Alimentarius

Commission the 27th Session of the Codex Committee on Nutrition and Foods for Special Dietary Uses held in Bonn, Germany 21-25 November 2005 a draít deíinition emerged and a request was made for comments and iníormation at step 6(out of a total of 8) of the procedure However, at the Codex Committee on Nutrition and Foods for Special Dietary Uses (28th Session) held at Chiang Mai, Thailand from 30 October - 3 November 2006 no agreed definition emerged

6. Takashi Ogasawara, and Kazunari Ushida (2008)The regulatory and scientiíic

approach to defining gum arabic {Acacia Senegal and Acacia seyal) as a dietary

fibre (2007), Glyn o Phillips, ’ Food Hydrocolloids, 22, 24-28

7. JECFA (1998) No 51 and published in FNP 52 Add 6 (1998); republished in FNP

52 Add 7 (1999) to include editorial changes Supersedes speciíications prepared

at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) established at the 35th JECFA in 1989

8. Glyn o Phillips, (1999), The Regulatory Joumey of Gum Arabic,

Gontran Dondain and Food and Food Ingedients Joumal of Japan, No 17939-56

9 A M.Islam, G O.Phillips, A Sljivo, M J.Snowden, & p A Williams (1997).

A review of recent developments on the regulatory, structural and functional aspects of gum arabic Food Hydrocolloids, 11(4), 493-505.

10 R C.Randall, G o Phillips & p A Williams (1988) The role of the

proteinaceous component on the emulsiíying properties of gum arabic Food Hydrocolloỉds, 2(2), 131-140.

11 R c Randall, G o Phillips & p A Williams (1989) Fractionation and characterization of gum from Acacỉa Senegal Food Hydrocolloids, 3(1),

65-76.

12 Saphwan Al-Assaf, Glyn o Phillips and Peter A Williams, (2005) Studies on Acacia Exudate Gums, Part I: The Molecular Weight of Acacia Senegal Gum Exudate, Food Hydrocolloỉds, 19(No 4), 647-660.

13 s Al-Assaf, T Katayama, G o Phillips, Y Sasaki, & p A Williams, (2003) Quality control of gum arabic Foods & Food Ingredients Journal ofJapan, 208(10), 771-780.

24 Gums and Stabilisers for the Food Industry 14

14 H Hayashi, (2002) Enhancement method of gum arabic under the

atmosphere of 30-100 % of relative humidity at over 40 oc, Patent Japan 2002 130212; PCT-JP02/08144; W003/093324A1; us 2005/0158440

15 s Al-Assaf, G o Phillips, Y Sasaki, & T Katayama, (2003) Modified gum arabic JP20030103495 20030407, WO 2004/089991 Al,

PCT/JP2004/005050.

16 Saphwan Al-Assaf and Glyn o Phillips and Yasushi Sasaki, (2007)

Characterization and properties of Acacia Senegal (L.) Willd var senegal

with enhanced properties (Acacia(sen) SƯPER GUM™) Part 1: Controlled maturation of Acacia Senegal var Senegal to increase viscoelasticity,

produce a hydrogel form and convert a poor into a good emulsiíier, Food Hydrocolloids, 21, 319-328

17 o H M Idris, p A Williams & G o Phillips, Characterisation of the gums from Acacỉa Senegal trees of different age and location using multi-

detection gel permeation chromatograph, Food Hydrocolloids, 12, 379 -

2 Mechanism of the maturation process, Food Hydrocolloid, 21, 329-

337.

21 Neil A Pickles , Hiromitsu Aoki, Makoto Sakata, Takeshi Ogasawara, Saphwan Al-Assaf, John H H Williams , Glyn o Phillips,

(2007)Characterization and properties of Acacia Senegal (L.) Willd var

senegal with enhanced properties (Acacia(sen) SUPER GUM ), Part 3

Immunological characterization of Acacỉa Senegal and Acacia(sen)SUPER

GUM™, Food Hydrocolloids, 21, 338-346.

22 Steve w Cui, Glyn o Phillips, Barbara Blackwell and John Nikiforuk, (2007) Characterisation and properties of Acacia Senegal var senegal with

enh anced properties (Acacia (sen) SUPERGƯM™): Part 4 Spectroscopic

characterisation of Acacia Senegal var Senegal and Acacia (sen)

SUPERGUM™ Arabic, Food Hydrocolloids, 21, 347-352.

23 Hiromitsu Aoki, Tsuyoshi Katayama , Takeshi Ogasawara, Yasushi Sasaki, Saphwan Al-Assaf, Glyn o Phillips (2007) Characterization and properties of

The Food Hydrocolloids Trust Medal Lecture 25

Acacia Senegal (L.) Willd var senegal with enhanced properties

(Acacia(sen) SUPER GƯM™), Part 5 The íactors affecting emulsification effectiveness of Acacỉa Senegal and Acacia (sen) SUPER GUM1m, Food Hydrocolloids, 21, 353-358.

24 Takahiro Funami, Guoyan Zhang, Mika Hiroea, Sakie Noda, Makoto

Nakauma, Iwao Asai, Mary K Cowman, Saphwan Al-Assaf and Glyn o Phillips (2007) Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin Food Hydrocolloids Volume 21, Issue 8, 1319- 1329

25 M Akhtar, E Dickinson, J Mazoyer and V Langendorff, Emulsion

stabilizing properties of depolymerized pectin, Food Hydrocolloids 16

(2002), pp 249-256.

26 P.A Williams, c Sayers, c Viebke, c Senan, J Mazoyer and p

Boulenguer, Elucidation of the emulsiíication properties of sugar beet pectin,

Journal of Agrỉcultural and Food Chemistry 53 (2005), pp 3592- 3597.

27 A.G.J Voragen, w Pilnik, J.-F Thibault, M.A.V Axelos and C.M.G.C Renard, (1995) Chapter 10: Pectins In: A.M Stephen, Editor, Food

polysaccharides and their applications, Marcel Dekker, Inc, New York pp.

Structure identiíication of íeruloyrated oligosaccharides from sugar-beet pulp

by NMR spectroscopy, Carbohydrate Research 263 (1994), pp 243- 256

30 M.-C Ralet, J.-F Thibault, C.B Faulds and G Williamson, Feruloylated oligosaccharides from cell-wall polysaccharides, Part I Isolation and

purification of feruloyrated oligosaccharides from cell walls of sugar-beet pulp, Carbohydrate Research 263 (1994), pp 227-241.

31 Dr Funami presentation at the San-ei Gen - Phillips Hydrocolloids Ltd 2nd

International Forum held at the North East Wales Institute June 25 and 26,

2007 to be published in the Proceedings of the Forum in Japan Joumal of Food and Food Ingredients

32 G.o Aspinall, B.J Auret and E.L Hirst/ Chem Soc. (1958a), pp 221-

223Gum ghatti (Indian gum) Part II The hydrolysis Products obtained from the methylated degraded gum and the methylated gum

33 G.o Aspinall, B.J Auret and E.L Hirst/ Chem Soc. (1958b), pp 4408-

4418Gum ghatti (Indian gum) Part III Neutral oligosaccharides formed on partial acid hydrolysis of the gum

26 Gums and Stabilisers for the Food Industry 14

34 G.o Aspinall and T.B Christensen J Chem Soc. (1965a), pp 2673-

2676Gum ghatti (Indian gum) Part IV Acidic oligosaccharides from the gum

35 G.o Aspinall, v.p Bhavanandan and T.B Christensen J Chem Soc

(1965b), Gum ghatti (Indian gum) Part V Degradation of the periodate- oxidised gum

36 G.o Aspinall, Gums and Mucilages,( 1969), Advances in Carobhydrate

Chemisty, 24, 333-378.

37 Cesar A Tischer, Marcello Iacomini, Ricardo Wagner and Philip A J Gorin New structural features of the polysaccharide from gum ghatti

(Anogeỉssus latiỷola ), Carbohydrate Research , 2002, 2205-2210

38 H G M Edwardsâ’ -, M J Falkâ, M G Sibleyẵ, J Alvarez-Benedi- and F Rull- spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy Volume 54, Issue 7 , July 1998, Pages 903-920

1 Novel Hydrocolloid Functionality

MIXING HYDROCOLLOIDS AND WATER: POLYMERS VERSES PARTICLES

J R Mitchell' , A L Ferry‘, M Desse1, S.E.Hill1, J Hort1, L Marciani2 and B Wolf'

1 Division of Food Sciences, The University ofNottingham, Loughborough, LE12 5RD, UK

2 Wolfson Digestive Diseases Centre, Queens Medical Centre, Nottingham, NG7 2UHABSTRACT

Foods can be thickened with hydrocolloids such as guar gum that form polymericSolutions or svvollen particles such as starch, plant cells or particles prepared fromgelling hydrocolloids At concentrations above the coil overlap value (c*) hydrocolloidSolutions often mix poorly with water, vvhereas even at high volume íractions particlesmix effíciently This has important consequences for mouthfeel and taste perception andmay be signiíícant in understanding the behaviour of thickened foods within the stomach.This idea is also relevant to the dispersion of dry hydrocolloid powders in solution.Data to support these ideas are presented on:

• The difference betvveen salt perception from Solutions thickened with goodmixing starch and poor mixing hydroxpropylmethyl cellulose

• The decrease in taste perception from starch thickened foods as a result of in-mouthamylase activity This is believed to be due to partial conversion from the particulate

to the polymeric form as a result of the action of the enzyme

• The mixing of concentrated molten gelatine Solutions compared with locustbean gum Gelatine mixes well at high viscosities suggesting that good mixingbehaviour as well as melt in the mouth capability is a requirement for gelatinereplacers

extrusion Processing when compared with the unprocessed polymeric material

It is suggested that mixing efficiency can be predicted form the results of droplet break-upexperiments

In this chapter it is argued that a dimension which has not been considered is thedifferences that can be found between the mixing behaviour Solutions with differencemicrostructures but the same shear viscosities at conditions appropriate to the mouth

It will be shown that Systems thickened by swollen particles particularly starch often mixmuch more effectively than Solutions of hydrocolloids It will be suggested that these