product range brief introduction 1 Phụ gia thực phẩm ( food additives)

CP Kelco Product Overview GENU GENU® Pectin GENU GENU® Carrageenan KELTROL KELTROL® Xanthan Xanthan Gum Gum KELCOGEL KELCOGEL® Gellan Gum CEKOL CEKOL® Carboxymethyl Cellulose Carboxy

CP Kelco Product Overview

GENU GENU® Pectin

GENU GENU® Carrageenan

KELTROL KELTROL® Xanthan Xanthan Gum Gum

KELCOGEL KELCOGEL® Gellan Gum

CEKOL CEKOL® Carboxymethyl Cellulose Carboxymethyl Cellulose

GENU ® Pectin

www.cpkelco.com

What is Pectin?

PolysaccharidePolygalactan

Functionality Gelling agent

StabilizerThickening agent

The Lemon Tale

1 Lemon

(200 g)

Dried Peel (13 g)

Pectin (3 g)

Jam (1000 g)

Lemon Peel (100 g)

Lemon Juice

Cattle Feed (10 g)

JAM

General Pectin Manufacturing

Drying

Milling

Blending Sugar

GENU® HM-pectin GENU® LM-pectin

Basic Structure of Pectin*

Alpha (1-4) linked D-polygalacturonic acid

~500 repeating units / moleculesDegree of esterification (DE) = amount of acid groups that are esterified

Pectin Functional Groups

Types of Pectin

High Methoxyl Pectin (HM)

Low Methoxyl Pectin

Low Methoxyl Conventional (LMC)

Low Methoxyl Amidated (LMA)

*

Pectin Gel Characteristics

High Methoxyl Pectin *

pH = 3.5 or lower (range: 1.0 to 3.5)

Soluble solids = 55% or higher (range: 55% to 85%)

Calcium is not normally a factor

Low Methoxyl Pectin *

pH = 1.0 to 7.0 or higher (pH affects texture)

Soluble solids = 0% to 85% (soluble solids affects calcium

requirement)

Calcium = REQUIRED

Comparison of Functional

Properties

Yes; re-melt temperature usually below 75’C

Yes; re-melt temperature can

be up to 150’C

Generally no Thermal

reversibility of

gel

Usually 30’C to 70’C

Usually 40’C to 100’C

Can be varied from 35’C to 90’C

Generally shear reversible at all pH’s

HMPROPERTY

Preserve-like;

spreadable;

thixotropic (will not hold a cut surface)

Will not gel; will provide some viscosity

Texture of gel

at pH values of

3.5 or higher

Jello-like or like; but more rubbery (will hold

HM-a cut surfHM-ace)

Preserve-like;

spreadable; some degree of gel

structure

Jello-like; rigid gel (will hold a cut surface)

Texture of gel

at pH values of

3.5 or lower

LMALMC

HMPROPERTY

Main Applications

Traditional high sugar products

Jams and jellies*

Confectionery (Pectin jellies)*

Reduced sugar / calories products

Jams, jellies and conserves

Industrial fruit products

Baked / Heat stable fillings*

Fruit bases (Fruit preparation for yoghurt)

Glazes

Main Applications

Beverages

Non-dairy (Juices and fruit concentrates)*

Acid milk (drinking yoghurt)*

Desserts

Water / fruit based

Milk based (yoghurt)

GENU ® Carrageenan

www.cpkelco.com

Product Description

Carrageenan is extracted from red seaweed in water under

neutral or alkaline conditions at elevated temperature

It is isolated from liquid by

Alcohol precipitation

Potassium gelation

Commercial carrageenan is frequently standardized with sugar and/or contains gelling salts for optimal gelling and thickeningproperties

Semi-refined carrageenan is washed and alkali treated

seaweed – carrageenan is contained in the cell matrix

Seaweed Raw MaterialsEucheuma spinosum Gigartina radula Eucheuma cottonii

Chondrus crispus

Kappa/lambda carrageenan

Kappa/lambda carrageenan

Kappa carrageenan Iota carrageenan

Several species of seaweeds are used for commercial production of

carrageenan

availability and ease of harvesting or potential for farming *

Manufacturing Process

Seaweed Cleaning

Performance adjustment by

adding sugar/salts

Performance adjustment by

adding sugar/salts

Alkaline treatment * & cleaning of seaweed

Alkaline treatment * & cleaning of seaweed

Hot extraction of carrageenan

Performance adjustment by adding sugar/salts

optional

optional

optional

Ideal kappa-Carrageenan Structure

OSO

O

O O

OH

OH

O O

β-D-galactose-4-4-linked galactose

3,6-anhydro-α-D-*

Ideal iota-Carrageenan Structure

β-D-galactose-4-4-linked galactose-2-sulphate

3,6-anhydro-α-D-*

Ideal Lambda-Carrageenan Structure

O

O O

α-D-galactose-2,6-3-linked sulphate

β-D-galactose-2-*

Basic properties - texture

Kappa-like:

Iota-like:

Lambda-like:

Firm - Brittle - Syneresis

Elastic - Soft - No syneresis

No gelling - Thickening - Provides “body”

Basic Properties - Solubility

Na + salt soluble Insoluble

Insoluble 35% alcohol

solutions

Soluble hot Soluble hot

Insoluble Concentrated salt

solutions

High Medium

Low Viscosity

Soluble hot Slightly soluble hot (not

easily soluble)

Soluble hot Concentrated sugar

solutions

Soluble Insoluble

Insoluble but swells markedly

Cold milk

Soluble Soluble

Soluble Hot milk

Soluble Soluble > 60 °C

Soluble > 60°C Hot water

Lambda Iota

Kappa Medium

Carrageenan Gels Properties

Yes No

Freeze/thaw tolerance

No Yes

Syneresis

Yes Only in very low

concentrate

Re-gelation after shear

Elastic and cohesive Firm and brittle

Type of gel

Medium High (10 x iota)

Gel strength

Calcium > Potassium Potassium > Calcium

Gelling cations

Yes Yes

Thermo-reversible

Iota carrageenan gels Kappa carrageenan gels

Major Food Applications

Water based foods

Meat, poultry

& seafood

Dairy based foods

KELTROL ® Xanthan Gum

www.cpkelco.com

Xanthan gum is a polysaccharide discovered on cabbage plant

It is produced by the bacteria Xanthanomas campestris via aerobic fermentation process

Xanthan gum is approved for general food use in 1969 by US FDA

Mill Packing

Xanthan Gum Primary Structure

Properties of Xanthan Gum

Rheological properties

High elastic modulus (excellent suspension)

High degree of pseudoplasticity *

High viscosity at low concentration

High viscosity at low shear rates

High Elastic Modulus (excellent suspension)

0.5% gum concentration

High Degree of Pseudoplasticity

High Viscosity at Low Concentration

Effect of pH on Viscosity

KELTROL® Product Line

Products >2% NaCl Brine tolerant

KELTROL BT

Reduced dusting Granular mesh

KELTROL GM

Dry mixes

200 mesh/Clarified KELTROL TF

Dry mixes

200 mesh KELTROL F

General Low dusting

80 mesh/Clarified KELTROL T

KELTROL T 622

General Low dusting

80 mesh KELTROL

KELTROL 521

Application Features

Product

KELTROL® Product Line

Enhanced particulate suspension

High performance KELTROL HP

Low pseudoplastic flow

Smooth flow at low shear

Low shear mixing Readily dispersible/

Clarified KELTROL RD

Low shear mixing Readily dispersible

KELTROL RD 576

Application Features

Product

KELGUM® Product Line (xanthan/galactomannan blends)

Frozen dairy Xanthan/guar/

carrageenan KELGUM XK9

Sauces and gravies (shorter shelf-life)

Guar/xanthan gum KELGUM 331

Frozen dairy Guar/xanthan/LBG

gum KELGUM GFS

Confectionery Xanthan gum/LBG

KELGUM

Application Composition

Product

Salad dressings *

Sauces, gravies and marinades *

Relishes and condiments *

Farinaceous products *

Bakery and pie fillings *

Syrups and toppings *

Frozen foods *

Beverages *

Icings and frostings *

KELCOGEL ®

Gellan Gum

www.cpkelco.com

Gellan Gum Origin

Gellan Gum Production Process

Gellan Gum

Press

Sphingomonas elodea

Protein Trace Elements

A

B

Gellan Gum Product Line

Gellan Gum Structure

OH OH

O

OH OH

HO

O O

OH OH

O

OH OH

HO

O

0.5

O O

Gel Texture Spectrum

Typical Hydration Steps

Low Hardness

Water

Tap Water

Dispersion Dispersion

Heat to 75°C Heat to 80 -90°C

Gum Solution Cool

Gel

Salt

or Acid Solution

(*LA Gellan may need Sequestrant)

Low Hardness

or Demineralized

C

A = LA & HA Gellan

B = LA Gellan

C = LA Gellan

Hydration Temperatures of 0.25%

Gellan Gum Solutions

Setting Temperature of

HA / LA Gellan Gum

Low Acyl Gellan Gum

Set and Melt Properties of 0.6% HA Gellan Gum

Fluid Gels

Pourable fluid masses with very short, flowable texture

Prepared form weak gellan gum gels either by:

Shear during gelation (LA & HA gellan gum)

• Shearing as the solution cools

• While adding gelling ions to a cold solution

Shear after gelation (HA gellan gum)

Applications in beverages and low fat dressings

Fluid Gels with Gellan Gum

Can use many existing processes

Excellent flavor release

Viscosity of Fluid Gels

110

Key Food Applications

Beverages (including dairy)

Excellent suspending agent with increase in viscosity

Low use level

CEKOL ® Cellulose Gum

www.cpkelco.com

Dietary fibre Interaction with proteins

Stabilisation of particles / droplets

Film Forming Moisture retention

Binding

Cellulose Gum Functionality

Production Process

CMC Production Process

Cellulose is ground and mixed with alcohol and sodium hydroxide to produce alkali cellulose

MCA is added to the alkali cellulose

to create water-soluble CMC

Purified CMC is produced using alcohol

to remove salt

Washing alcohol Monochloracetic acid

Cellulose, alcohol, NaOH

Molecular Weight (DP)

Degree of Substitution (DS)

Rheology and Viscosity Stability

Key properties of CMC

high viscosity low viscosity

high DS (1) low DS (0,5)

Molecular Variations of CMC

•Molecular Weight

•Degree of Substitution

Block wise (DS = 1)

Other substituents (for industrial grades)

Molecular Variations in CMC

• Uniformity of Substitution

• Non-carboxymethyl substituents (non-food)

Degree of Substitution

Theoretically, can add 3 carboxymethyl groups per glucose unit ⇒

DS = 3

In practice, up to an average of ~1.5 carboxymethyl groups per

glucose unit can be added ⇒ DS = 1.5

In U.S., food grade maximum allowable DS of 0.95

In Europe, food grade maximum allowable DS of 1.5

All US CEKOL specs: DS = 0.6 – 0.95

0 200 400 600 800 1000 1200

UNIFORM

not as much as xanthan)

NON-UNIFORM

network (gel phase)

hydrogen bonding

Uniform vs Non-uniform CMC

substitution

Acid Stability/Solubility

pKa of CMC is ~ 4.1

Below pH 4.1, >50% of carboxymethyl groups are protonated

(uncharged).

Repulsive forces diminish, and molecules can associate, resulting

increased viscosity and decreased clarity.

At some point further below the pKa, CMC will become insoluble The exact pH depends upon MW, DS, and blockiness, and application.

Furthermore, fibers in regular CMC accelerate the precipitation of CMC.

Better acid stability if hydrate first at neutral pH, then add acid.

Acid Stable Grades of CMC

Designated with an “A” after Cekol number

Temperature Stability

Viscosity of CMC solutions is temperature-dependent, with viscosity decreasing as temperature increases

Under normal conditions, this is reversible

Long hold periods at high temperature will depolymerize the CMC molecule

48 hours lost 64% of original viscosity

viscosity in 24 hours

Enzyme Stability

CMC is susceptible to cellulase degradation

Some cellulases very difficult to inactivate with heat

Xanthan contains endogenous cellulase, generally considered

inactive below pH 4.0

When using CMC with Keltrol, recommend specifying Keltrol CC (negative results when tested for cellulase, but not considered

cellulase-free)

Ethanol Stability

Low MW CMC’s more tolerant to ethanol than high MW CMC’s

Tolerance increases if ethanol is added after hydration

Generally, CEKOL’s can be hydrated in 40-50% ethanol

CEKOL solutions with 50-60% ethanol are possible if added

post-hydration

200 – 500 4

0.6 – 0.95 CEKOL 30

11000

> 9000 1

0.6 – 0.95 CEKOL 100000

6000

4500 – 9000 1

0.6 – 0.95 CEKOL 50000

3500

1500 – 4500 1

0.6 – 0.95 CEKOL 30000

1000

700 – 1500 1

0.6 – 0.95 CEKOL 10000

500

300 – 700 1

0.6 – 0.95 CEKOL 4000

180

1000 – 3000 2

0.6 – 0.95 CEKOL 2000

100

400 – 1000 2

0.6 – 0.95 CEKOL 700

45

200 – 400 2

0.6 – 0.95 CEKOL 300

20

500 – 2500 4

0.6 – 0.95 CEKOL 150

Typical in 1 % Range

% DS

Grade

Key Food Categories

CMC- Pro’s & Con’s

Freeze/ thaw stability

Thank You!

Please contact Duong Thuy Trang (Technical Sales Manager, Food, Vietnam)

Tel (08) 8126668 / Mob 0908 246925