Substances that change the structure and physicochemical properties of food products( II)
Pectic substances. Pectin is a high molecular weight polysaccharide that is part of the cell wall and intercellular plant formations. The fruits and roots contain the greatest amount of pectin. Pectin is obtained from beets, apples, sunflower. Isolate soluble and insoluble pectins( protopectins).Insoluble pectins are part of the cell membrane and intercellular space. Soluble pectins are found in plant sap. Insoluble pectins can pass into soluble. This occurs when the fruits are ripening and storing, and also when fruits are softened. When certain proportions are observed in the presence of acid and sugar, pectic substances form gels. Depending on the degree of esterification of the carboxyl groups, high and low-grade pectins are distinguished. Highly etched pectins are used in the confectionery industry for the production of jelly, marmalade, ice cream, juices, mayonnaise, canned fish. Low-grade pectins are used in drinks, jellies, vegetable jellies.
Agar-agar causes clarification of juices, and also prevents the formation of ice crystals.
From algae that grow in the Black Sea, receive Black Sea agar or in another way an agaroid. Black agar is poorly soluble in cold water, but it forms jelly in hot water. Student-forming ability of the Black Sea agar is three times lower than that of agar-agar. Furselaran is a polysaccharide, which is similar in structure to agar-agar. Furselaran is used in the production of marmalade and jelly sweets.
Alginate sodium and alginic acids are polysaccharides. They consist of residues of D-mannuric and L-hyaluronic acids. Alginate sodium and alginic acids are obtained from brown algae. Sodium alginate dissolves well in water. Alginate sodium and alginic acids are used as gelling agents, thickeners and emulsifiers for the production of jellies, sweets, marmalade, as well as for clarifying different juices.
Cellulose ethers - methyl and ethyl, are used in the manufacture of ice cream, various confectionery products and sauces. Egg lecithin is also used as a gelling agent.
Food surfactants .These substances have the ability to cause a decrease in surface tension, which is used to produce finely dispersed and stable colloidal systems. Surfactants contain hydrophilic and hydrophobic molecules, which, according to their structure, are located on the water surface. Surfactants allow to regulate heterogeneous systems, which include food raw materials, semi-finished products and finished products. .. more
Used materials:
Shilov VN, Mits'yo VP"Healthy Nutrition"