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Applications of marine polysaccharides in food processing
Published in Antonio Trincone, Enzymatic Technologies for Marine Polysaccharides, 2019
A few examples of specific uses polysaccharides as additives may be mentioned. Polysaccharides, because of their water-binding properties, increase moisture retention in foods, slow down the retrogradation of starch, control ice crystal formation in frozen food products, and confer stability to products undergoing successive freeze–thaw cycles. In confectionery, gums such as guar gum enhance formation of jelly and emulsification of fat, besides preventing sugar crystallization. They aid in keeping solids dispersed in medium such as chocolate in milk, air in whipping creams and carbonated soft drinks, fat in salad dressings, canned meats or fish, marshmallows and jelled candies, ice cream, sauces, and dressings. In bakery products, they are used to enhance dough strength and stability, control syneresis, and retain viscoelastic properties and loaf volume of bread. Some of them may also be able to replace the wheat protein, gluten, without adversely affecting the texture, and also retain volatile flavor compounds in food systems, ranging from wine to salad dressing and dessert gels. Polysaccharides can also be used as matrix for fabricated foods containing fish, meat, fruit, or vegetables (Abdul Khalil et al 2018; Venugopal 2011a, b; Brownlee et al. 2005). Table 2.1 lists some general uses of polysaccharides in food product development. Food applications of different sources of marine polysaccharides are discussed in the remainder of this chapter.
Linear and Non-Linear Rheological Properties of Foods
Published in Dennis R. Heldman, Daryl B. Lund, Cristina M. Sabliov, Handbook of Food Engineering, 2018
Ozlem C. Duvarci, Gamze Yazar, Hulya Dogan, Jozef L. Kokini
Many semi-solid food materials portray yield stresses. Yield stress is an important factor in terms of determining the pumping or mixing requirements of materials as well as predicting the emulsion stability during processing. Yield stresses can be measured with a variety of techniques. These include measuring the shear stress at vanishing shear rates, extrapolation of data using rheological models that include yield stresses and stress relaxation experiments among others (Barbosa Canovas and Peleg, 1983; Emadzadeh et al., 2015). One particularly useful technique is plotting viscosity versus shear stress (Dzuy and Boger, 1983). In this form, the viscosity tends to infinity when the yield stress value is reached. This technique gives one of the most accurate values for yield stress. Figures 1.69 and 1.70 show such graphs for guar gum and gum karaya, respectively (Mills and Kokini, 1984). Guar gum did not show yield stresses as viscosity tends to be at a constant value. However, in the case of gum karaya, viscosity tends to have large values as a limiting value of shear stress is reached, signifying the presence of a yield stress. Guar gum is a linear polysaccharide which readily disperses in aqueous solutions. Dispersions of gum karaya, on the other hand, are formed by deformable particles that swell to many times their original size and are responsible for the observed yield stresses. Similar data has been obtained for mustard where viscosity tended to have large values as the yield stress was approached (Figure 1.71).
Chemistry, food and the modern diet: what’s in food besides food?
Published in Richard J. Sundberg, The Chemical Century, 2017
Cellulose gum is made from partially hydrolyzed cellulose. It is alkylated with chloroacetic acid to give “sodium carboxymethyl cellulose.” This material voraciously adsorbs water and gives baked goods a fatty texture. Because it can replace fat, it is classified as a “fat-reducer.” It also helps capture air in baking and gives fluffiness and flakiness to the product. Gellan gum is a partially acetylated polysaccharide consisting of repeating units of β-d-glucose: β-d-glucuronic acid: β-d-glucose: α-l-rhamnose. It is produce by fermentation of Psuedomonas elodea. It is also available as the deacetylated form. It is used as a nonviscous gelling agent that helps suspend particulate components. It is used in foods, personal care products, and pharmaceuticals. Guar is isolated from a legume, Cyamaopsis tetragonoloba, that is grown mainly in India. It is a polymer of β-D-mannose with galactose side chains. It is frequently used in salad dressings and soups as a thickener. Guar gum has applications in the textile, pharmaceuticals, and oil and gas drilling industries, as well.
Physico-mechanical properties enhancement of pineapple leaf fiber (PALF) reinforced epoxy resin-based composites using guar gum (polysaccharide) filler: effects of gamma radiation
Published in Radiation Effects and Defects in Solids, 2022
Mohammad Bellal Hoque, Md. Abdul Hannan, M.Z.I. Mollah, M.R.I. Faruque, Ruhul A. Khan
Different sorts of natural (rice and wheat husk, coconut coir, bean shell, etc.) and synthetic (calcium carbonate, talc, silica, black carbon, etc.) fillers have been used in composites for the intention of reducing cost and improving mechanical properties. Adding polysaccharide in composite materials as filler could be a new concept that may impart an extra value to fibrous composites. Polysaccharide in composites possess several amenities such as cheap, available, easy processing, good specific strength, etc. (32,33). The guar gum is a great source of polysaccharide which is yielded from guar or cluster bean seed. The botanical name of guar bean is Cyamomsis tetragonolobus and it includes Plant kingdom. It is chemically composed of 75–85% Galactomannan polysaccharide which bestows the guar bean seed a privilege to be chosen for using in composites (34).
Analysis of the physicochemical properties of antimicrobial compositions with zinc oxide nanoparticles
Published in Science and Technology of Advanced Materials, 2019
Jolanta Pulit-Prociak, Jarosław Chwastowski, Laura Bittencourt Rodrigues, Marcin Banach
Guar gum (GG) is a polygalactomannan extracted from the endosperm of the Indian guar seeds (Cyamopsis tetragonolobus). The seeds are mainly produced in India, but Pakistan and the USA are also big exporters. It is especially interesting for pharmaceutical and food industries because of its stabilizing, emulsifying, thickening and gelling properties, even at low concentrations. The chemical structure of guar gum consists of a (1-4)-linked β-d-mannopyranosyl backbone with randomly distributed (1-6)-linked α-d-galactopyranosyl branches [17]. Guar gum is a polysaccharide with high molecular weight, compared to other natural polymers, in the range of 1–2 × 103/NA kg. It presents high water solubility and water binding properties. When applied to gel compositions, guar gum contributes to the strength and elasticity of the gels [17,18].
Effect of synthetic and natural polymers on reducing bauxite residue dust pollution
Published in Environmental Technology, 2020
Xuhan Ding, Guang Xu, Wei Zhou, Mahinda Kuruppu
Guar gum and xanthan gum are purchased from Sigma Aldrich as powders. Guar gum is a natural galactomannan manufactured from the endosperm of the lobus seed, Cyamopsis tetragonoloba [14]. It has a mannose: galactose ratio of 1.6:1 to 2:1. The molecular mass of guar gum ranges from 1 million to 2 million. Its solution is transparent gel-type with high viscosity which exhibit non-Newtonian rheological properties. Due to its excellent properties in film forming, bonding and thickening, absorbing and water retaining, diverse applications of guar gum are presented in previous studies, such as for hydraulic fracturing, food manufacturing, medicinal and drug delivering, flocculants, and dye and heavy metal removal [14].