FOOD 2400 Lecture Notes - Lecture 8: Ice Crystals, Covalent Bond, Copolymer
8 Sep 2017
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Unit 8: structural and functional properties of food polysaccharides. It is produced independently and provides structure to plant cell walls: they are classified based on the sugars they contain, ex. Lmp has a low degree of methylation (25-50%) It can form a gel in the absence of sugar, but requires calcium ions (or other divalent ions) to form a gel: the ions acts as salt bridges between dissociated carbonyl groups of pectin molecules. Lmp is used for sugarless or low-sugar dietetic jams and jellies: however, without the addition of some sugar or a plasticizer, Lmp gels tend to be brittle and less elastic than those of normal pectin, they tend to fracture. In bakery toppings, it prevents excess moisture absorption. In frozen dairy products it aids in the formation and retentions of small ice crystals. In beverages, it acts as an emulsion and foam stabilizer. In dried and powdered vegetables it acts as a flavour fixative.
