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In the production and processing of jelly, usually two or more food thickeners are used to achieve the synergistic effect, so as to achieve the best effect needed for jelly. Gellan gum is a kind of extracellular linear polysaccharide synthesized and secreted by Pseudomonas aeruginosa in the process of pure fermentation of carbohydrates. Due to its good clarity and sufficient thermal stability, gellan gum is used in combination with xanthan gum to produce ready-to-eat dessert gels. Deacylated gellan gum is used to improve moisture retention, flavor release and storage stability of puddings and to reduce dehydration shrinkage.
The food thickener carrageenan can form a thermally reversible gel at lower concentrations, and at this time carrageenan has better transparency and can improve the appearance of jelly. Carrageenan is the most common thickener in jelly production and has been used in food formulations in synergy with other thickeners. When carrageenan is combined with acacia bean gum, gelatin, xanthan gum and Arabic gum, gel strength and elasticity can be significantly improved.
Thickening agent can improve the viscosity of yogurt, stabilize the properties of yogurt, prevent whey precipitation, and effectively improve the texture and taste of yogurt products. Propylene glycol alginate and modified starch can play a good synergistic role when used as thickeners at the same time. The optimal addition amounts of the two thickeners are 0.15% (W/W) for propylene glycol alginate and 1.20% for modified starch.
In the process of yogurt production, the addition of 0.2% of propylene glycol alginate can increase the overall water retention capacity of the product by 10.9% and effectively prevent whey precipitation. When 0.2% propylene glycol alginate, 0.3% sodium carboxymethyl cellulose, 0.1% high-fat pectin and 0.015% sucrose ester are added in the process of acidic milk beverage production, the stability and taste of the product are the best.
Polydextrose is a good prebiotic that can lower the intestinal pH from 7.24 to 6.44 when fermented in the intestine, facilitating the growth and proliferation of probiotics such as lactobacilli and bifidobacteria. During yogurt production and processing, polydextrose can enhance the dietary fiber content and taste of the product because it remains stable at low pH. In low-fat or non-fat products, it effectively prevents water analysis, improves water retention and enhances the structure and taste of the product.
Sodium carboxymethyl cellulose is the most common thickener in acidic beverages, which can form a high viscosity solution in water due to its easy solubility in water. Sodium carboxymethyl cellulose is most commonly used in cow's milk because of its acid resistance. Sodium carboxymethyl cellulose effectively prevents the precipitation of casein and extends the shelf life of dairy products. Sodium carboxymethyl cellulose can also improve the suspension stability of fruit and vegetable beverages, prevent the beverage from precipitation, and effectively maintain product stability and appearance.
Xanthan gum has the highest viscosity of natural gum and is soluble in cold water, and is widely used in the production of soft drinks. The aqueous solution of xanthan gum has a typical pseudoplastic flow in which the viscosity decreases when shear force is present and recovers when shear force disappears. Most gums are unstable in a wide range of temperatures, but the viscosity of xanthan gum varies much less than other gums. Xanthan gum also has good salt resistance and is not affected by salt precipitation when heated.
Xanthan gum is also suitable for pulp-based beverages and protein beverages to enhance the suspension of casein and other active ingredients. The pseudoplasticity of food thickener xanthan gum can enhance the viscosity of beverages and make them taste thicker without sticky feeling. In addition, xanthan gum also has good compatibility, and will have a synergistic effect when used simultaneously with other thickening agents.
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