FD SC 2140 Lecture Notes - Lecture 1: Carboxymethyl Cellulose, Chewing Gum, Methyl Cellulose

• School: Clemson University
• Department: Food Science
• Course: FD SC 2140
• Professor: Paul Dawson

Document Summary

Texturing ingredients and functionalities: polysaccharides carrageenan gums, modified starches methyl cellulose and carboxy methyl cellulose. Pectin gels: low methoxy pectin, high methoxy pectin. Majority of carboxylic acids groups are not methylated. Thus the abundance of acid groups allows h-bonding with water but the addition of ca++ pulls neighboring pectin chains together to form a network. The nonpolar methyl groups repel to not allow a network to be established. Addition of acid allows h-bonding between pectin chains and sugar helps this by binding water allowing pectin to interact. Complex carbohydrates: can be divided into 2 general categories by size, oligosaccharides -10 units or fewer of sugar units (raffinose and stachyose, polysaccharides 40 or more sugar units (amylose and amylopectin) Similar to cellulose, occurring in oats, yeast - oatrim. A polymer of glucose with 1-6 bonds. Used as an anticoagulant in medicine: dextrins & maltodextrins. A polysaccahride, derived from starch hydrolysis, 1-4 bonds. Shorter chains of glucose: fructooligosaccahrides (fos); inulin.