Chemical and Functional Properties of Food Saccharides

TABLE 11.10
Polysaccharide Blends in Some Structured, Encapsulated, and Coated
Systems
System Polysaccharide Function References
Multilayer sweetened Agar, starch, curdlan, Gelling, adhesiveness 62
confectionery
agar +
galactomannan, XG,
CAR, konjac
mannan
Gelled texturized fruit Agar + LBG + fruit
pulps
Gelling, texturizing 62
Restructured
Outer high-M alginate Outer and inner layer
36
blackcurrant
and inner –cross- with similar
linked potato starch
+ CMC
viscosities
Restructured onion Alginate + wheat flour Texturizing,
37
ring
+ NaCl
increasing
adhesiveness,
retaining shape
Restructured pimiento Alginate + GG + Texturizing 37
olive filling
CaCl2 Gel beads with Ca-induced alginate With controlled
67
nicotinic acid
gel + chitosan releasing ability and
absorbing bile acids
Biodelivery adhesive (1) HPC, HPMC, gum Carrying and
62
systems
karaya, PGA 400; (2) protecting bioactive
EC, CMC, HPC;
(3) agar
materials
Herbal medicate HPMC, other
Encapsulation 68
capsules
cellulose derivatives
+ gelatin
Structured, extruded, CMC, MC, HPMC Structuring, bulking,
42
coated products
coating
Coated low-fat and Modified starch + MD Increasing texture,
17
fat-free snacks + corn syrup solids taste, flavor, color,
(pretzels)
shiny surface
Encapsulation shell Hydrogenated starch Encapsulation 23
materials
hydrolyzate + MD
Oblate edible paper Agar + starch Warping and
29, 102
for Yokan (agar hard
gel), jelly, powdered
medicines
protecting
© 2004 by CRC Press LLC