A large number of unique hydrocolloid material for textural, structural and functional properties i

Content stabilizers and thickeners glass sugar Flav (flavor) and taste modifiers Natural and synthetic flavorings intensely sweet unnutritious low-calorie sweeteners and fat substitutes Flavor enhancers means for aerating Literature
A large number of unique hydrocolloid material for textural, structural and functional properties in the manufacture glass sugar of food, where stabilizing emulsions, suspensions and foams, and have thickening properties. Most of these substances, sometimes classified in the group of rubber, obtained from natural sources, although some of them are chemically modified in order to achieve the desired properties. Most stabilizing and thickening agents are polysaccharides, such as gum arabic, guar gum, carboxymethylcellulose, glass sugar carrageenan, agar, starch and pectins. Gelatin, a protein derived from collagen, is one of the few nepolisaharidnih stabilizer which is much used. All effective stabilizers glass sugar and thickeners are hydrophilic and are dispersed in a colloidal solution, from which they get the name of the hydrocolloids. The general characteristics of useful hydrocolloids are significant solubility in water, the ability of increasing the viscosity and, in some cases, the ability glass sugar to form a gel. The specific role of hydrocolloids are improving texture and stabilization, inhibition of crystallization (sugar and ice), the stabilization of foams and emulsions, improvement (decrease adhesiveness) icing on bakery products, flavorings and Encapsulation. glass sugar Hydrocolloids are used in a proportion of 2% or lower, because most of them are limited by dispersion and desired functionality is achieved, and at this concentration. glass sugar Efficacy glass sugar of hydrocolloid is largely glass sugar dependent on their ability to increase viscosity. For example, this is the mechanism by which the hydrocolloid stabilized oil in water emulsion. I can act like a real emulsifiers because they do not have the necessary combination of strong hydrophilic and lipophilic properties in the same molecule.
Means for retaining strength. Thermal treatment and freezing is mainly caused by softening plant materials due to modification of cell structures. The stability and integrity of these tissues depend on the preservation of pristine cells and solid relationships between the molecular components of the cell wall. Pectic glass sugar substances are largely involved in structural stabilization by crosslinking glass sugar the free carboxyl groups via polyvalent cations. Although a reasonable amount of polyvalent cations naturally present, are often added to the calcium salt (0.1 to 0.25% calcium). This increases the strength because it improves cross-linking increased share of relatively insoluble calcium pectate and pectinate. These stabilized structures support the tissue, glass sugar and the integrity is maintained during the heating. Fruits, including tomatoes, glass sugar berries and apple slices, strength is increased by the addition of one or more calcium salts before freezing or closing cans. The most commonly used calcium chloride, calcium citrate, glass sugar calcium sulfate, calcium lactate, and monocalcium phosphate. Most of the calcium salt is poorly soluble, and some in the larger interests and contribute to the bitter taste.
Gum base. Gumi-bases are applied for the purpose of providing long-lasting, elastic properties of chewing gum. These are either natural products or products of organic synthesis, and both species are very resistant to degradation. Synthetic gum bases are prepared by the Fischer-Tropsch process in which the included carbon monoxide, hydrogen and a catalyst, and after the processing to eliminate the low molecular weight of the resulting product is subjected to hydrogenation, which is obtained by a synthetic paraffin.
Desiccants and unused funds for samanjenja kiskika. Desiccants are hygroscopic substances that absorb moisture and serve as a means to reduce water activity. They are used to maintain moisture and water activity in granular and powdered glass sugar forms of foods that are naturally very hygroscopic. Quickly absorb excess moisture, covered with particles by increasing the degree of water-repellency and / or making them insoluble. For example, calcium silicate (CASI 3 XH 2 O) is used to prevent the formation of lumps in the baking powder (5%) of salt (up to 2%) and other foods. As desiccants glass sugar can be used calcium and magnesium salts of long chain fatty acids comprehension obtained from tallow. They are used in dehydrated products based on vegetables, salt, salt with onion or garlic, and various other mixtures in powder form. Also, calcium stearate can be added to powdered foods in order to prevent agglomeration and adjust flowability during processing. Calcium stearate is insoluble in water, but adheres well to the surface of the particles and generates liofobni layer. Other desiccants used in the food industry are sodium aluminosilicate, tricalcium glass sugar phosphate, magnesium silicate, and magnesium carbonate. Essentially all of which are insoluble in water and have a different glass sugar absorption capacity. . Flav (flavor) and taste modifiers
In this group of additives can include natural and synthetic flavoring agents, sweetening, flavoring, replacement for fat, acids, aerating agents, and similar materials. These teams