Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation

Krempel, Mara; Griffin, Kristen; Khouryieh, Hanna

doi:10.1016/b978-0-12-816685-7.00013-6

Cited by 24 publications

(21 citation statements)

References 89 publications

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“…The results from measurements of different samples gels were summarized in Table 2. Accor-ding to previous invastigations of iota-carrageenan gel it was reported that optimal concentration of starch concentration did not exceed 1.3 % (Abdou and Sorour, 2014), while the maximum low esterified amidated pectin addition in food matrices is 1% (Krempel et al 2019). Therefore, with the addition of 1.3% starch to carrageenan gels (P02; P05 and P08) and 0.8% low-esterified amidated pectin (P03; P06 and P09), the rupture force of these samples was minimized relative to the gels without added starch, or pectin (P01; P04 and P07).…”

Section: Resultsmentioning

confidence: 53%

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The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Manev

Petkova

2020

BUASVMCN-FST

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Experiments were conducted to study the rheological behavior of iota-carrageenan Gels to which potato starch and low-esterified amidated pectin were added. The rheological measurements of carrageenan jellies were performed by a texture analyzer at different concentrations of gelling agent (iota-carrageenan) and fixed concentrations of starch (1.3 %) and pectin (0.3%). Following the experiments, rheological patterns related to rupture force, rupture deformation and firmness of the gels were evaluated. Potato starch and low esterified amidated pectin at certain concentrations do not show synergistic effects with iota-carrageenan. The addition of low esterified amidated pectin or potato starch in iota-carrageenan gel results in a significant reduction in deformation and a minimal reduction in the rupture force.

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Section: Resultsmentioning

confidence: 53%

“…The addition of iota carrageenan and arabic gum leads to an increase in the emulsion stability of whey protein emulsions. (Krempel, 2019). Carrageenans are used even in toothpaste (Necas and Bartosikova, 2013).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Manev

Petkova

2020

BUASVMCN-FST

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“…First, κ‐type carrageenan was used for the gelation of NF concentrate since it is known that for thickening and gelation of dairy products it is required in small amounts (Phillips and Williams 2009; Bisig 2011; Krempel et al . 2019).…”

Section: Resultsmentioning

confidence: 99%

Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum

Novokshanova

Matveeva

Nikityuk

2022

Int J of Dairy Tech

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The high nutritional value of whey proteins explains the widespread use of their dry forms in the composition of various food products. Liquid whey protein concentrates obtained by membrane methods can serve as an alternative. The purpose of the work was the thickening of a liquid concentrate of acid whey proteins obtained by nanofiltration (nanofiltrated concentrate – NF concentrate). A positive result in terms of gelation was obtained, first by increasing the total solid content in the experimental samples to 34% compared with 18% in the NF concentrate and second by increasing the mass fraction of κ‐carrageenan to 0.5% or by combining κ‐carrageenan with xanthan gum. The total solids of the samples was increased by the introduction of dry whey protein concentrate and maltodextrin. Organoleptical, rheological and microstructural studies have demonstrated the positive effect of a combination of milk whey proteins, maltodextrin, κ‐carrageenan and xanthan gum on the gelation of NF concentrate.

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“…They enhance the appearance as well as the quality of the food in a commercial aspect. They are extensively used in dairy, baking, and food processing industries in the production of foods such as puddings, milkshakes, nutritional milk drinks, tofu, frozen yogurt, chocolate milk, vegan option in contrast to gelatin, prepared meat, pastries, creams, organic product juices, brew, dry food powders such as instant soups, sauces mixes, and flavors, jam, spreads, canned food enhancer, pet nourishment (Krempel et al 2019). Generally, fat contents in processed meat disturb the water retention capacity.…”

Section: Hydrocolloidsmentioning

confidence: 99%

Sulfated polysaccharides and its commercial applications in food industries—A review

2020

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Polysaccharides a large chain of simple sugars covalently linked by glycosidic bonds which are obtained from living organisms and microbes commercially used in food and pharmaceutical industries. Marine macroalgae or seaweed is an unexploited natural source of polysaccharides, which contains many variant phytonutrients whose cells are enriched with sulfated polysaccharides which have been progressively read these days for their potential value in food and pharmaceutical applications. This review aims the exploration of these polysaccharides in food applications, with a focus on its types and biological properties in the view of food application.

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Hydrocolloids as Emulsifiers and Stabilizers in Beverage Preservation

Cited by 24 publications

References 89 publications

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels

Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum

Sulfated polysaccharides and its commercial applications in food industries—A review

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