E-Number Hydroxy Propyl Methyl Cellulose 464 Sodium Carboxy Methyl Cellulose 466 Cellulose, Microcrystalline & Powdered 460 PHJ CPKelco 10/04... Acetylated Distarch Adipate 1422 Ace
Trang 2©PKelco The Wide Use Of Gums
Trang 3Prescribed Name INS No (E-Number)
Hydroxy Propyl Methyl Cellulose 464
Sodium Carboxy Methyl Cellulose 466
Cellulose, Microcrystalline & Powdered 460
PHJ CPKelco 10/04
Trang 4Acetylated Distarch Adipate 1422
Acetylated Distarch Phosphate 1414
Acid Treated Starch 1401
Alkaline Treated Starch 1402
Dextrin Roasted Starch 1400
Enzyme Treated Starch 1412
Hydroxypropyl Distarch Phosphate 1405
Starch Sodium Octenylsuccinate 1450
Acetylated Distarch Adipate 1422
Acetylated Distarch Phosphate 1414
Acid Treated Starch 1401
Alkaline Treated Starch 1402
Dextrin Roasted Starch 1400
Enzyme Treated Starch 1412
PHJ CPKelco 10/04
Trang 6Process - Chemically modified Completely synthesized
PHJ CPKelco 10/04
Trang 7©PKelco
¢ Usually in powder form
¢ Mosily only functional in water
¢ Generally not attracted to or functional in
fats
PHJ CPKelco 10/04
Trang 9©PKelco
¢ Common useful functions include
— Modify viscosity
¢ Increase viscosity profile
¢ Change viscosity profile
¢ Or both the above
— Provide gelation
— Protein protection
PHJ CPKelco 10/04
Trang 10©PKelco Physical Benefits
PHJ CPKelco 10/04
Trang 11©PKelco Why Use Gums in Foods ?
Trang 13©PKelco Origins and Sources
Plant Exudates Flours
Bacterial Exudates Plant Tissue Extracts Animal (Proteins)
PHJ CPKelco 10/04
Trang 14©PKelco Plant Exudates
Trang 15©PKelco Plant Flours
Trang 16©PKelco GUAR GUM
Trang 17©PKelco LOCUST BEAN GUM
Trang 18©PKelco LOCUST BEAN GUM
Gore ay
PHJ CPKelco 10/04
Trang 19©PKelco Plant Extracts
From Land Plants Sources
¢ Cellulosics (cotton, wood) — “CMC” Carboxymethylcellose etc =
Pectins (citrus,beet, apple, sunflower)
Konjac (tuber)
Starches (cereals, beans, roots)
Plant Proteins (cereals)
PHJ CPKelco 10/04
Trang 20©PKelco Plant Extracts
Water Plant Sources
¢ Red Seaweed Extracts
— Agar
— Carrageenan
¢ (kappa, iota & lambda Carrageenans)
¢ Brown Seaweed Extracts
Trang 21©PKelco Microbial Gums
Trang 22¢ It depends on the chemistry and process of
the food concerned
PHJ CPKelco 10/04
Trang 23©PKelco Dispersion & Hydration
¢ Performance Is best when allowed to
hydrate alone in water at low
concentrations — but this Is often not
practical
PHJ CPKelco 10/04
Trang 24¢ Heating or shear requirements vary
¢ Some have a high dependence on mechanical shear
PHJ CPKelco 10/04
Trang 25©PKelco Dispersion & Hydration
¢ Dispersion
— Separating the crystalline granules evenly
though the water
Trang 26Dispermat High Shear
Trang 27©PKelco
Trang 28©PKelco
Trang 29
©PKelco Silverson In-Line High Shear Mixer
PHJ CPKelco 10/04
Trang 30©PKelco
Trang 31
©PKelco
Trang 32
High Shear In-Line Mixers
Trang 33oc
Tý
Ẻ Roy Gitar v32 Bae oh
uioment for mixing and dispersing
powders & stabilizers
PHJ CPKelco 10/04
Trang 34©PKelco Types of Rheology
¢ Each food type has a characteristic
Trang 35©PKelco Gelation / Structuring
¢ Cationically dependant gelation
¢ Heat induced gelation
Trang 36©PKelco Gel Textures
Agar k-Carrageenan
High “G” Alginate
Pectin
High “M” Alginate Gelatin
Trang 41©PKelco Quality
QA checks (identity standards)
Reliability Application specific tests Shelf life as function of application specific QA
PHJ CPKelco 10/04
Trang 42©PKelco Sourcing & Reliability
¢ Producer reputation & viability
¢ Value of other services
PHJ CPKelco 10/04
Trang 43
PHJ CPKelco 10/04