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

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

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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 Apart from any fair deaỉingfor the purpose of research or private study for non- commercial purposes, or criticism or review as permitted under the terms of the ƯK Copyright, Designs and Patents Act, 1988 and the Copyright and Reỉated Rights Regidations 2003, this pablication may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission ìn writing ofThe Royal Society of Chemistry or the Copyright owner, or in the case of reprographic reproduction onìy in accordance with the terms of the ỉicences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproductìon outside the terms stated here should be sent to The Royal Society of Chemistry at the address printed on this page. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK Registered Charity Number 207890 For further iníòrmation see our web site at www.rsc.org Preíace The preparation of this Preíace to the Proceedings of the 14 th Gums and Stabilisers for the Food Industry Coníerence is this time a poignant undertaking. This Conference was special for 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 recalled work 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 in these volumes as they appear every two years. As I travel from country to country and lab to lab it is gratitying to see these volumes on the shelves, and to note the constant references to the papers 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 in the Corning years because of the standstill in industrial research in this tield, more must be squeezed 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 of the 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 of microstructure 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 íbrmation and breakdown of emulsions. Gelatine, hydroxypropyl cellulose, mannans and xylans, are now making their mark in the food emulsiíĩcation area. The potential of sugar beet pectin continues to interest but despite the research efforts the practical commercial application 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, include antioxidants, reduce calories etc. The papers cover each of these areas and show that hydrocolloids 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 scrutinize these papers for new materials, new phenomena and new techniques. It is gratifying to note that hydrocolloids too can successfully enter the new nano structure era. I am happy, thereíòre, once again to commend the volume to the growing body of researchers in food hydrocolloids. In China recently I found a remarkable growth in interest in this subject and the conference I attended attracted more than 600 participants who traveled from all parts of China. It is fítting, therefore, that the Food Hydrocolloids Trustees have approved that the 10 th International Hydrocolloids Conference should be held in Shanghai under the Chairmanship of Protcssor Hongbin Zhang of Jia Tong University where the polysaccharide íĩeld is well and ílourishing. Please note the date now - June 2010, following the 9 th Conĩerence in Singapore in 2008. Finally, may I thank my expert Organising Committee for their constant efforts to identify subjects of current interest and point to the specialist lead speakers who can deliver these subịects effectively? Glyn o. Phillips Chairman, Gums and Stabilisers Conterence Organising Committee 6 Preface Contents The Food Hydrocolloids Trust Medal Lecture Giving nature a helping hand 3 G. o. Phillips, NEWI, ÌVrexham, UK 1. Novel Hydrocolỉoid Functionality Mixing hydrocolloids and water: polymers versus particles 29 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 particle bed containing a cellulose ether S. R. Pygall, p. Timmins and C.D. Melia, University of Nottingham and Bristol Myers Squibb, Moreton, UK Swelling behaviour of calcium pectin gel beads 47 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 of pectin 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 containing resistant 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 mixed cations J.J. Harris, A.M. Smith, R.M. Shelton, University of Birmingham and Aston Universỉty, Birmingham, UK Hydration study of soy protein in the 'dry State' 87 с. Keaỉỉey, M. Rout, I. Appelqvist, K. Strounina, A. Whỉttaker, M. Gidley, E. Gilbert and p. Lillỷord, Australian Nuclear Science and Technology Organisation, Food Science Australia and The Universitv of Queensland, Australia Nuno M. Sereno, Sandra E. Hill, John R. Mitchell, University of Nottingham, UK Effect of high intensity ultrasonication on the rheological characteristics of 123 selected hydrocolloid 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 G. 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 2. 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 and ionic strength s. Domenek, E. Petit, A.s. Delbes, s. Mezdour, s. Guedj, N. Brambati, c. Ridoux and c. Michon, ENSIA, Massy and Rousseỉot, France Chee Kiong Siew and P.A. Williams, NEWI, Wrexham, UK Effect of thermal treatments and pH modiíication on the rheological properties of 264 o/w emulsions stabilised by food proteins c. Bengoechea, A. Romero, F. Cordobés and A. Guerrero, Universidad de Seviỉỉa, Spain 8 Contents 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 3. Hydrocolloids and health The role of hydrocolloids in the íòrmulation of healthy foods 293 H. T. Norton, p.w. Cox andF. Spyropoulos, University of Birmingham, UK Elydrocolloids in health 306 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 Real-time CSLM observations on alpha-amylase digestion of starch in isolated 334 form and within cellular integrity s. Oyman, J.G.C. Blonk, H.T.W.M. van der Hijden, H.p.p. Peters and S.E. Hill, University o/Nottingham, ƯK and Unilever R&D, The Netherlands Biopolymer structures for novel gastro-intestinal functionality: in vitro 341 characterisation and behaviour in vivo using MRI р. Rayment, s. Pregent, C.L. Eỉoad, E. Ciampi and M.F. Butler, Unilever R&D Colworth and University of Nottingham Calcium alginate as a gastro-activated dietary ííbre 349 o. Gẵserod, H. Haraldsen and G. Lynch, EMC Biopolymer Nonvay and Belgium Pectin - health beneíits as a dietary ííbre and beyond 358 o. Hasseỉwander, Danisco Sweetners Ltd, UK Extraction, characterisation and anti-inílammatory bioactivity of polysaccharides 367 from boat-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 Structuring of low calorie food with fruit íìbres 379 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 Contents 9 Antioxidant activity of soy protein hydrolysate and peptides 402 с. Kasase, A. Ganeshalingam and N. Howelỉ, University of Surrey, UK 4. 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, Spain Structural properties and phase model interpretation of the tertiary System 419 comprising gelatin, agarose and a lipid phase p. Shrinivas, T. Tongdang and s. Kasapis, National University of Singapore, Singapore and Prince Songkla University, Thaỉland Complex coacervation between P-lactoglobulin and K-caưageenan 427 I. Dovle, J.s. Mounsey and B.T. 0’Kennedv, Moorepark Food Research Centre, Ireland Viscoelasticity of starch-milk Systems with inulin added. Iníluence of inulin Chain 435 length and concentration L. Gonzalez-Tomas, J. Coll-Marques and E. Costell, CSIC, Vaỉencia, Spain 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 Pectin-protein complexes-new roles for pectin extracts 477 V.J. Morris, A.p. Gunning, A.R. Kirby and A.J. MacDougaỉỉ, Institute of Food Research 5. 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, INETI- DER-Unidade Biomassa, Portugal and Universidad de Huelva, Spain Cellulose gum as protective colloid in the stabilization of acidified protein drinks 495 10 Contents [...]... 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 22 1Gums and Stabilisers for from 223Gum35 ghatti (Indian gum) Part II The hydrolysis Products obtained the Food Industry 14 the methylated 11 Distributỉon ofand the in gum Ghatti gum taken from íỉve íorests in Figure... how can we enhance their períormance using methods which would not involve the introduction of new Chemical groups and so be acceptable to the food industry In other words can we circumvent Nature and find ways of producing uniform/constant Products and if possible 15 Gums and Stabilisers for the Food Industry 14 with better speciĩic íunctionalities ? 2 GUM ARABIC ( GUM ACACIA) The cuưent WHO/JECFA... (an atmosphere of nitrogen) The treatment involves maturation under strictly controlled conditions of temperature and humidity of the dry gum (13 ,14) The method is essentially one that is used in Standard food Processing and promotes the íurther maturation of gum arabic in a way, which emulates and extends that which occurs naturally As the tree grows in the Sudan the molecular weight of the exuded gum... of 450,000 (after 15 years) and the amount of protein and 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 a small amount of protein into the larger units, of which the ultimate is the arabinoglactan protein with molecular weight of some 2.5 X 106 The carbohydrate and. .. 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 7 32 Gums and Stabilisers for the Food Industry 14 BIBLIOGRAPHY Figure 11 DJA Southgate, TMS in gum AR Leeds, MA Gassull and DJA 1 HC... Disease of the Colon: A Deficiency Disease of Westem Civilisation London, Heinemann 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 2 1 - 2 5 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. .. Recovery Polydispersity Rg Gums and Stabilisers for (nm) the Food Industry 14 (%) (Mw/Mn) The process can be continued (M1-M4) such that a product with a Mw of ca 2 xio 6 and AGP content of more than 20% Using Standard emulsion formulations which have been described (16) Emulsiíication effectiveness was evaluated based on the initial particle size of the emulsions which were then subjected to an acceleration... AGP) and a glycoprotein (íraction 3, GP) Each ữaction contains a range of different molecular weight components which are responsible for the polydispersity of the gum The AG ữaction contains 88 % of the total gum with small amounts of protein 0.35 % which represents 20 % of the total protein content, while the AGP íraction comprises 10 % of the total gum with 12 % protein which is 49.5 % of the total... is the component vvhich is responsible for the emulsion capability of gum arabic, so it was inevitable that there was also a wide variation in the capability of the different samples to íunction in beverage emulsions, for example(12) Table 1 Molecular weight parameters of guin arabic samples from One company 16 Gums and for Rg File name Mw( processed as % Rg Mwt processed as Stabilisers% the Food Industry. .. 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 similar aggregation could be achieved and whether this also would provide better stability for the sugar beet pectin (SBP) emulsions An indication of the changes which can be produced by the controlled . 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. Number 207890 For further iníòrmation see our web site at www.rsc.org Preíace The preparation of this Preíace to the Proceedings of the 14 th Gums and Stabilisers for the Food Industry Coníerence. 24.5 16 Gums and Stabilisers for the Food Industry 14 The process can be continued (M1-M4) such that a product with a Mw of ca. 2 xio 6 and AGP content of more than 20%. Using Standard emulsion formulations

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  • GPC-MALLS analysis of GATIFOLIA

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  • Gums and Stabilisers for the Food Industry 14

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      • RI Chromatograms of GATIFOLIA SD

      • 450 Physically moditied xanthan gum prepared by extrusion

      • 451 Processing

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