Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions

Abstract

Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methylcellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. Solutions of similar hydrophobicity to the powder gave the greatest adhesion. NaCl, barbecue (BBQ), ranch, and sour cream & onion (SC&O) seasoning showed greatest adhesion with water, cheese powder with an emulsion of 12.5% to 25% oil, and cocoa powder with oil. For NaCl, BBQ, ranch, and SC&O seasoning, hydrocolloids improved the adhesion over using water alone, with gellan gum providing the greatest adhesion. Hydrocolloid structural differences, including the presence or absence of branching, substitution of sugar units, and molecular weight affect water binding and thickening of the hydrocolloid spray that seemed to be significant factors affecting adhesion of powders to the target surface. For cheese powder, hydrocolloids were capable of replacing the oil within an emulsion while improving or maintaining the same level of adhesion, with gum arabic providing the greatest adhesion. For cocoa powder, hydrocolloid solutions were ineffective adhesives due to differences in hydrophilicity that result in insolubility. The effect of hydrocolloid concentration on adhesion was dependent both on the hydrocolloid type and the concentration that is sprayable, with 0.5% being the optimum concentration for most gums. Adhesion using sucrose solutions was determined by particle size and relative hydrophobicity. Increasing sucrose concentration decreased adhesion of smaller particles, but increased adhesion of larger particles. Adhesion of NaCl significantly increased with decreasing NaCl size using oil, water, and sucrose solutions.

Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes

“…The addition of 0.3 % of GX resulted in increased adhesiveness, 13 % higher compared to the average of the other treatments with PDBF. Indeed, studies report the adhesive properties of gums [29] and lipids [30].…”

On the study of oil paint adhesion on optically transparent glass: Conservation of reverse paintings on glass

“…4 that the application of adhesives (gum arabic or ox gall) increased the surface free-energy implying that the two studied adhesives should give rise to improved adhesion characteristics. This is due to the fact that gum arabic is a hydrocolloid, containing numerous hydroxyl groups which gives rise to liquid binding characteristics [28]; whereas ox gall acts is a surfactant and has been used many times as a wetting agent. These substances give rise to enhanced adhesion characteristics and, in this instance, gave rise to an increase in the surface free-energy.…”