Celluloses and Pectins Revisted

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Pectins

Pectins are mainly used as gelling agents, but can also act as thickener, water binder and stabilizer. Low methoxyl pectins (< 50% esterified) form thermoreversible gels in the presence of calcium ions and at low pH (3 - 4.5) High methoxyl pectins rapidly(>50% esterified) form thermally irreversible gels in the presence of sufficient (e.g. 65% by weight) sugars such as sucrose and at low pH (< 3.5); the lower the methoxyl content, the slower the set.

Pectins (continued)

The degree of esterification can be (incompletely) reduced using commercial pectin methylesterase, leading to a higher viscosity and firmer gelling in the presence of Ca2+ ions. Highly (2-O- and/or 3-Ogalacturonic acid backbone) acetylated pectin from sugar beet is reported to gel poorly but have considerable emulsification ability due to its more hydrophobic nature, but this may be due to associated protein impurities

Pectin Gelation

High Methoxy Pectin

Low Methoxy Pectin

Pectin action in jellies

Pectin produces structure and a kind of stiffness in jellies and jams by forming a water-holding network within the juice or crushed fruit. Before jelling starts, individual molecules of pectin are surrounded and isolated from each other by water molecules. If the surrounding solution is acid enough, the pectin loses some of its attraction for these isolating water molecules.

Pectin action in jellies (con.)

Once the pectin has loosened its hold on the water molecules, something more attractive must pull the water away from the pectin. This is the role of sugar. Artificial sweeteners may affect taste, but they do not attract water as sugar does. This is why ordinary pectin cannot be used to make jellies without sugar. With its water stripped away, pectin opens out into a structure which links readily with other pectin molecules to form a three dimensional network. This network is what gives the stiffness to the finished product.

Cellulose Gums

Cellulose gum types

Carboxy methyl cellulose (CMC)

Carboxylated, water soluble, many forms, prevent ice crystal formation,

Hydroxy propyl cellulose (HPC)

Increased hydrophobicity, good emulsifier

Methylated, cold water soluble, viscosity increased by heating, hot water insoluble Partially depolymerized; water soluble; non caloric filler

Methyl Cellulose

Microcrystalline cellulose

Carboxy Methyl Cellulose (CMC)

Differ in respect to:

Degree of substitution (number of substitutions per glucose molecule) 0.4 to 0.7 for food grade CMC Degree of Polymerization (number of molecules modified) Uniformity of substitution

CMC

Cold and hot water soluble Stable over pH range of 5-11 Viscosity reduced below pH 5 Viscosity of a 2% solution can ranged from 1050,000 CP High the degree of polymerization, the higher the viscosity Viscosity can increase with increased shear (shear thickening) Reversible loss of viscosity on heating

Food uses of CMC

Ice cream stabilizer prevent ice crystal formation Icings, pie fillings & puddings to prevent syneresis Cakes to increase volume Protective colloid for flavor emulsions

CMC and other Gum Applications

Pie Fillings

Fillings for Danish and pies present difficult formulation problems. They must pump or spread properly during makeup and go through the bake cycle without boiling over. Such fillings are frequently frozen during storage and distribution and must retain a pleasing texture when thawed for consumption. The basic structural material in fillings is usually a modified starch. Gums complement starch properties. A soft gel former such as carrageenan or calcium alginate helps suspend fruit pieces. Weeping is controlled through use of agar, high-viscosity CMC or a combination of locust bean plus xanthan. At high temperatures, filling viscosity decreases, causing it to run over the side of the crust. MC or HPMC gums, with their ability to gel at higher temperatures, overcome this difficulty. The gel liquefies upon cooling so the filling in the finished product is not stiff or rubbery.

Cakes and cake donuts

Cake and cake donut quality depends, in part, upon proper batter viscosity during baking or frying. If cake batter is thin and watery, leavening gases escape too easily, giving a lower finished volume. Low viscosity in cake donut batter often results in uneven expansion and a dense core. A medium-viscosity gum, such as xanthan, locust bean, guar or CMC, can help adjust batter performance

Other bakery applications

Frozen dough can suffer water loss and ice crystal growth that shortens its shelf life. A water-binding gum such as arabic hinders sublimation of water from the dough, while CMC inhibits ice crystal growth. Bread and yeast-raised sweet goods benefit from waterbinding gums that retain moisture and lengthen shelf life. In high-fiber bread formulations, the gums guar, xanthan or CMC help retain water in the finished product and improve dough stability during proofing and baking because of their high absorption rate. Meringues and angel food are protein-stabilized foams (whipped egg whites). Foam stability is enhanced when resistance to flow, or viscosity, increases. Weeping after baking can also be a problem. Medium- and high-viscosity CMC addresses both needs and are recommended for these uses.

Hydroxy Propyl Cellulose

Soluble in water below 40 deg C On heating, decreases in viscosity up to 40-50 deg C, where it precipitates Newtonian at low shear rates, but increase in viscosity at high shear Stable between pH 3-10 Good film forming properties Facilitates formation of O/W emulsions

Applications of HPC

Whipped toppings Salad dressings Edible films Imitation dairy products Aerosol frozen toppings