Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
TABLE 11.4
Polysaccharide Blends in Processed Starch Products
System Polysaccharide Function References
Dough Starch mixtures with Conditioning dough,
47
various amylase decreasing oil
contents
absorption
Instant noodles Mungbean starch + Giving desired texture
74
potato starch
and structure
Snack Pregelatinized starch Giving desired
47
+ cross-linked starch properties during
extrusion, baking,
and frying
Bakery product Alginate blend + Increasing heat
37
pregelatinized starch resistance, baking
fast, giving
freeze–thaw stability
Bakery product Gum karaya + alginate
or CAR
Retarding staling 34
Gluten-free bread CMC + HPMC in rice
flour + potato starch
Modifying structure 75, 76
Hih-fiber bread CMC + GG in wheat Providing acceptable
76
flour and bran texture
Deep-frozen ready Starch adipate + GG Increasing
33
meal
freeze–thaw
resistance
encapsulation; creating novel fabricated low-calorie foodstuffs; and facilitating process.
The following paragraphs mainly focus on the additional functions of commonly
found beneficial combinations besides those of the polysaccharides mentioned
in Table 11.2.
11.3.2.1 Food Gels and Drinks
For food gels and drinks (Table 11.5) and dairy products (Table 11.6), red algal
polysaccharides (agar, κ-, ι and λ-CAR, and furcellaran) are most commonly used
as the main components for controlling end products with diverse rheological and
textural characteristics, depending on the concentration and variety of the polymer
used. Table 11.5 indicates that they are usually applied with the other red algal
polysaccharides to control gel textures of dessert gels, 38–40,77 acidified milk yogurt, 82
or pasteurized milks and cold prepared custard. 40,82 High-gelling-ability agars can
gel synergistically with a small amount of LBG or sodium alginate (about 10 to
20% on an agar basis) in sweet potato sweets 30 and canned mitsumame gel. 29
Synergistic gels formed with gelling CAR (especially κ-type) and galactomannans
(mainly LBG) 5,38–40 are also used in dessert gels, either with or without fruit
juices, 39,40 and milk shakes. 33 Synergistic gels with CAR and XG or konjac flour are
suitable to prepare dessert gels or chocolate milks with high solid contents, due to