Chemical and Functional Properties of Food Saccharides

© 2004 by CRC Press LLC
arabic blends with starch components are suitable to stabilize products with encapsulated
flavor 34 or ammonium salts. 78 Mixtures of colloidal MCC and low-strength
agar, both prone to form dispersed microparticulates, are calcium stabilizers in
calcium-enriched drinks. 79 Commonly, blending gelling and nongelling polysaccharide
gums makes gel and meat products with increased gel strength, elasticity, and
cohesiveness, and with decreased hardness, brittleness, and syneresis.
11.3.2.2 Dairy Products
Table 11.6 shows that in most of dairy products, CAR (especially κ-CAR) are able
to interact synergistically with milk components (especially κ-casein), and are therefore
excellent polysaccharide partners in controlling textures of these products. The
second polysaccharides generally include starches and galactomannans (especially
LBG). The additional benefits of using their blends come from increasing fluidity,
heat transfer, and flavor release, and reducing syneresis for milk desserts and ice
cream; 42,46,47,77 stabilizing and increasing curd formation and moisture retention for
cheese products; 40,47,83 and giving the property of hard packing and soft serving to
milk protein systems. 39 Besides, using CMC instead of CAR with galactomannans
can improve the shear stability of fresh cheese products. 33 The use of coprecipitates
of galactomannans and glucomannans can enhance the pourable and spreadable
texture of foods. 84 The incorporation of inulin notably improves the stabilizing effect
on κ-Car–κ-casein complexes and provides creamier mouth feel in dairy products. 60
11.3.2.3 Whipped and Emulsified Products
In whipped and emulsified foodstuffs (Table 11.7), the key function of the polysaccharide
blends used is generally to thicken aqueous matrices, and lead to improved
body texture and excellent stabilization in emulsion on preparation and storage. 87
Accordingly, blends of two CAR, galactomannans, and XG are applied due to their
synergistic stabilization effects. 33,40,77,85 Starches and XG or GG are also used for
some cases of salad dressings 44 and ketchup, 33 with the benefits of high viscosity
and suspension, and low retrogradation. Blends with two or more cellulose derivatives
(CMC, MC, and HPMC), extrudate gums (gum arabic, gum tragacanth, and
gum karaya) and PGA can provide additional functions in emulsification, stabilization,
pourable property, and preparation tolerance. 34,42,86
11.3.2.4 Low- or Reduced-Calorie Desserts, Dressings,
Emulsions, and Spreads
The general functions of polysaccharide blends in this food category are to act as
bulking agents, stabilizing agents, and fat-mimetics (Table 11.8). Generally, MCC,
resistant starch, 59 cereal β-glucans, 33,50 inulins, 60 and pulverized curdlan gel 94 are
important. The polysaccharide blends developed are mainly colloidal MCC aggregates
or particulates blended with one or two of GG 57,88,91 konjac flour, 93 CMC, CAR,
XG, 57 starch components, 57,92 and microparticulated proteins. These formulations
show excellent bulking and stabilizing effects and produce smooth fat-like or oil-like
and spreadable textures as well as creamy appearance to the end products. Modified