FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS,...
-
Upload
bernard-hunter -
Category
Documents
-
view
222 -
download
0
Transcript of FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS,...
![Page 1: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/1.jpg)
FOOD CHEMISTRY
BYDR BOOMINATHAN Ph.D.
M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE)PONDICHERRY UNIVERSITY
Fifth lecture13/August/2012
![Page 2: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/2.jpg)
Goals
• Structural arrangements of different Gums:• Carrageenans, • Guar gum,• Carbogum,• Xanthan, • and Gum arabic • Composition• Physico-chemical properties of Gums• Applications of Gums in food industry
![Page 3: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/3.jpg)
March 5, 2004. Southern Bio-products Conference
Polysaccharides
Carrageenans
Ionic Gums
![Page 4: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/4.jpg)
Carrageenan
• Carrageenan – obtained by extraction with
water or alkaline water of certain Rhodo phyceae (red seaweed).
• It is a hydrocolloid– consisting mainly of the
potassium, sodium, magnesium, and calcium sulfate esters of galactose and 3.6-anhydro-galactose copolymers.
– nonhomogeneous polysaccharides
3 types: Kappa, lambda, iota
![Page 5: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/5.jpg)
![Page 6: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/6.jpg)
Three types of Carrageenans
![Page 7: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/7.jpg)
Carrageenans
• Kappa
• Lambda
![Page 8: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/8.jpg)
Structural changes of Carrageenans at different temperatures
Hot
In a hot solution, the polymer molecules are in a coiled state. As the solution is cooled, they intertwine in double-helical structures.
As the solution is cooled further, the double helices are believed to nest together with the aid of potassium or calcium ions.
Cold
coiled state double-helical structures
Ca 2+
double helices are believed to nest
Cold
Gelation
![Page 9: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/9.jpg)
Comparisons of different Carrageenans
• Characteristics Kappa Iota Lambda • • Solubility • 20° C water no no yes • 80° C milk yes yes yes • 20° C milk no no thickens • Gelation• With addition of: K+ Ca++ None • Stability • Freeze – thaw no yes yes • pH > 5 stable stable stable • Syneresis yes no no • Salt tolerance poor good good
![Page 10: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/10.jpg)
Protein - Carrageenan Interactions
• Protein (milk) with a negative charge
Protein (milk) with a positive charge
• Reacts with casein milk protein
•The thickening effect of kappa-carrageenans in milk is 5–10 times greater than it is in water.
•Useful in the preparation of chocolate milk, icecream, evoporated milk etc.
![Page 11: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/11.jpg)
Carrageenan: Application of carrageenan in meat protection
• 3 categories of meat:1. pale, soft, and exudative (PSE)
• Due to postmortem generation of lactic acid
2. dark, firm, and dry or non-exudative (DFD)3. "normal" meat
• acceptable • subjectively between PSE meat and DFD meat
• Function: Carrageenan + soy protein: – Prevents occurrence of PSE meat
Concept: Use of carrageenan is to hold water and maintain water content, and thereforesoftness of meat products, such as sausages, during the cooking.
![Page 12: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/12.jpg)
Carrageenan softens meats• Carrageenan is a water-soluble polymer, also known
as a gum, that is used as a fat substitute in processed meats and can be found in condensed milk and some soy milk products.
• Normally, fat serves the purpose of maintaining softness, but because of the binding power of carrageenan for protein and its high affinity for water,
• Carrageenans can be used to replace in part this function of natural animal fat in lean products.
![Page 13: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/13.jpg)
March 5, 2004.
… However • Carrageenan may cause stomach
lesions, cancer• Strawberry cheesecake like this may be
stabilized and thickened with carrageenan.
• Containers of pudding, ice cream, yogurt, or cottage cheese may include the ingredient carrageenan, a thickener derived from red seaweed.
• For decades, it has been presumed to be safe to eat, but new research from a medical doctor on the faculty of the University of Iowa shows that presumption may be wrong.
![Page 14: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/14.jpg)
Typical Dairy Applications of Carrageenan
• Typical Dairy Applications of Carrageenan
• Milk Gels • Cooked flans (open pastry filled with fruit or custard) or custards
(Sweetened mixture of milk and eggs baked, boiled or frozen)– Gelation K, K + I
• Cooked prepared custards – Thickening – Gelation K, I, L
• Pudding & Pie Fillings • Dry mix cooked with milk
– Level starch gelatinization• Ready-to-eat
– Syneresis control, bodying
![Page 15: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/15.jpg)
Typical Dairy Applications of Carrageenan
• Whipped products– Whipped cream Stabilize overrun– Aerosol whipped cream
• Stabilize overrun & emulsion
• Cold prepared Milks – Instant Breakfast
• Suspension, bodying agent
– Shakes• Suspension, bodying
![Page 16: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/16.jpg)
Carrageenan: Summary
• Structure: • Galactose backbone• Ester sulfate gives negative charge• Properties: • Gels with potassium (Kappa)• Gels with calcium (Iota)• Non-gelling (Lambda)• Applications: • Good stabilizer for milk proteins• Suspender for chocolate in milk• Part of ice cream stabilizer mix• Water gels
![Page 17: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/17.jpg)
Questions• Commercial carragennan contains: 1. Kappa 2. Iota 3. Lamda 4. a mixture of above• The viscosity of carrageen is quite stable over a wide
range of pH values because• 1. sulfate half-ester groups are always ionized• 2. Phosphate groups are never ionized• 3. Phosphate groups are always ionized• 4. Nitro groups are always ionized
![Page 18: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/18.jpg)
Questions• Lambda carragennan contains: 1. the maximum no. of sulfates 2. the lowest no. of sulfates 3. only one sulfate 4. none• Carrageen softens meat due to its• 1. binding power for protein • 2. high affinity for water• 3. both
![Page 19: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/19.jpg)
Non-ionic Gums
•Guar gum &
Carobgum
![Page 20: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/20.jpg)
•Guar gum
![Page 21: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/21.jpg)
Guar Gum
Guar gum is the ground endosperm of seeds
Guar gum
Monomer: galactose, mannose (galactomannan)Bonding: -1,6/-1,4
![Page 22: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/22.jpg)
MannoseGalactose
Glucose
![Page 23: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/23.jpg)
Guar gum
Monomer: galactose, mannose (galactomannan)Bonding: -1,6/-1,4 a main chain of b-D-mannopyranosyl units joined by (1-- 4) bonds with single-unit a-D-galactopyranosyl branches attached at O-6
Mannose Mannose
Galactose
![Page 24: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/24.jpg)
Guar Gum• It produces the highest viscosity of any natural, commercial gum
• Galactomannan (Mannose (1-4) + Galactose (1-6) every other Mannose
• Galactomannans consist of MW 220,000 ± 20,000
• Particle size affects viscosity and hydration
• Cold water swelling - Turbid solutions
![Page 25: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/25.jpg)
Guar Gum• Hydration increased by heating
• High water binding
• High viscosity form - up to 100,000 CP
• Low viscosity from - up to 10,000 CP
• Modifies properties when used with:– Carrageenan
– Xanthan
![Page 26: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/26.jpg)
Guar Gum
• Characteristic of different grades of Guar Gum•
• Grade Cold Viscosity. Hydration Rate Dispersability
• Coarse 2,700 Slow Excellent
• Medium 3,800 Moderate Excellent
• Fine 4,000 Fast Fair
• Powder 4,300 V. Fast Poor
![Page 27: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/27.jpg)
Food Uses
Ice cream prevents ice crystal formation, slows meltdown, improves heat shock resistance
Salad dressing viscosity
Cheese improves spreading
![Page 28: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/28.jpg)
Guar gum uses in food industry
• Ice creams: Smooth creamy texture
• Bakery products: Texture, moisture retention
• Noodles: Moisture retention, machine runnability
• Beverages: mouth feel
• Meat: Binder, absorb water
• Dressings: Thickener, emulsion stabilizer
![Page 29: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/29.jpg)
Carobgum
![Page 30: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/30.jpg)
30
Carobgum is the ground endosperm of seeds
Carobgum
![Page 31: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/31.jpg)
March 5, 2004. Southern Bio-products Conference
Carobgum • Carobgum
– obtained from the endosperm of the Carob or locust seed (Ceratonia siliqua).
![Page 32: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/32.jpg)
Monomer: galactose, mannose (galactomannan)Bonding: -1,4/-1,6 (branch)
Seed Gum
Carobgum
![Page 33: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/33.jpg)
Carob Gum
Galactomannan (D-Mannose (1-4) with Galactose (1-6) every 4th mannose
Mannose
Galactose
![Page 34: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/34.jpg)
Carobgum• Galactomannan (D-Mannose (1-4) with Galactose (1-6) every 4th mannose
• Molecular weight 330,000 ±30,000
• Neutral - relatively unaffected by ions, pH.
• Not soluble in cold water
• Fully hydrated if heated 10 minutes at 80° C
• Solutions are turbid, off-white
• Modify properties of
– Carrageenan
– Xanthan Gum
![Page 35: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/35.jpg)
March 5, 2004. Southern Bio-products Conference
Carobgum
• retards ice crystal growth • shows viscosity synergy with xanthan.
![Page 36: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/36.jpg)
Guar gum and Carobgum
![Page 37: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/37.jpg)
Gums-Guar gum and Carobgum
37
B) Non-ionic gums• Guar gum and Carobgum
– No effect of pH and ions (salts) since they are uncharged
– Guar gum has galactose side-groups on every other mannose unit (2 monnose:1 galactose) while carobgum does not have uniform distribution (4 mannose:1galactose) or irregular
![Page 38: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/38.jpg)
Carbogum
Gums-Guar gum and Carobgum
![Page 39: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/39.jpg)
39
B) Non-ionic gums• Guar gum and Carobgum:
– Guar gum : soluble in hot/cold water; very viscous solutions at 1% ; and it forms gels and films at 2-3%
• Guar gum produces the highest viscosity of any natural, commercial gum
• Used in Ground meats, salad dressings and sauces……
– Carobgum: Soluble at 80/90oC; very viscous solutions; Synergises with xanthan gum or carrageenan
• Used as a Binder in meat products and in frozen desserts
Gums-Guar gum and Carobgum
![Page 40: FOOD CHEMISTRY BY DR BOOMINATHAN Ph.D. M.Sc.,(Med. Bio, JIPMER), M.Sc.,(FGSWI, Israel), Ph.D (NUS, SINGAPORE) PONDICHERRY UNIVERSITY Fifth lecture 13/August/2012.](https://reader035.fdocuments.in/reader035/viewer/2022062304/56649de75503460f94ae1231/html5/thumbnails/40.jpg)
Questions
Guar gum and carbogum are examples for: 1. Ionic gums 2. Non-ionic gums 3. Both 4. None
pH and ions can change the property of Guar gum and carbogum
1.True2.False3.Only pH4.Only ions