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Products: fenugreek, systems 
Their products are sold under the tradenames: Fenulife 

http://www.acatris.com

Basic molecular structure of agar. Source CyberColloids (2004)

agar structure

Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI 'not limited' was established at the 17th JECFA (1973)

A basic air freshener recipe. Other gums (such as CMC) are often aded to reduce syneresis

Recipe Procedure

Add all the ingredients to the water and heat with stirring to 80C. The mix is held at 80C for 30 minutes and then add the perfume, stir well to form a good emulsion and fill the containers.

Products: Cellulosics
Their products are sold under the tradenames: Akucell

http://www.akzonobel.com/

AlgaeBase is a database of information on algae that includes terrestrial, marine and freshwater organisms.

http://www.algaebase.org/

Polyguluronic acid chains as found in segments of alginate (2004)

polyguluronic acid structure

Structure of polymannuronic acid segments found in alginate (2004)

Polymannuronic acid structure

Prepared at the 49th JECFA (1997) ,published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). Metals and arsenic specifications revised at the 49th JECFA (1997). An ADI 'not specified' was established at the 39th JECFA (1992)

Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 superseding specifications prepared at the 44th JECFA (1995), published in FNP52 Add 3 (1995). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI 'not specified' was established at the 39th JECFA (1992)

Products: konjac, carrageenan, agar

Products are sold under the tradenames: CongelK

www.andi-johnsongroup.com

Andi Johnson Group

Information on Konjac Mannan from a prime manufacturer.

Click to visit the website

Products: Systems

Trading house for hydrocolloids & manufacturer of stabiliser blends

http://www.branwell.com/

Products: cellulosics, guar, starch, cyclodextrins

Their products are sold under the tradenames: Aquacel™, Aqualon™, Blanose™, Aquasorb™, and Bondwell™ cellulose gum (CMC); Benecel™ methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC); Klucel™ and AeroWhip™ hydroxypropylcellulose (HPC); Supercol™ guar gum and Polyclar™ stabilizers.

Products: starch

Their products are sold under tradenames: ELIANE, FARINEX, PASELLI, PREJEL, ETENIA, PERFECTAMYL, PERFECTABIND

http://www.avebe.com

HPMC is used a lot in batters, as when mixed into cold water, it increases the batter viscosity and thus leads to better adhesion to the product. Then upon frying, the HPMC gels and thus forms a barrier to reduce both oil uptake and water migration.

Bechemal Sauce is also known as white sauce and is a traditional milk based sauce in French cuisine. It is also used as a base for other sauces such as Mornay sauce and mustard sauce.

Products: Inulin, rice starch

BENEO is part of the Südzucker Group. The organisation was formed in 2007 by the companies Orafti, Palatinit and Remy

Prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995) superseding specifications prepared at the 41st JECFA (1993), published in FNP 52 Add 2 (1993). Metals and arsenic specifications revised at the 63rd JECFA (2004). An ADI of 0-5 mg/kg bw was established at the 44th JECFA (1995)

A basic cake glaze recipe using fruit juice.  This sweet fruit glaze is suitable for cakes, pastries and setting fruit into place on other confectionery.  It is important to pour while hot and not to move the product while the glaze is setting.  It is important to use a r

Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). An ADI 'not specified' was established at the 39th JECFA (1992)

Products: alginate, carrageenan, guar, locust bean gum, pectin, xanthan
Their products are sold under the tradenames: satialgine, cecalgum, algogel, satiagel, satiagum, aubygel, unipectine, satiaxans, verxan

Carob properties

The Carob pod can be split into two fractions: pulp and seed. Carob pulp varies in properties depending on the harvesting time, cultivar and farming practises. However a basic analysis would be (Puhan and Wielinga, 1996):

LBG properties

LBG comes in a variety of forms, basically they can be divided into high grade, industrial and technical (Wielinga, 1989). A basic composition of the different grades can be seen in the table below. For those buying LBG the key parameters to be aware of are:

Production

When Carob pods arrive at the processor they are stored in
ventilated areas to allow their moisture to settle down to about 8%,
this improves their storage life. The first operation is kibbling the pods to separate the seed from the pulp.

Batista MT, Amaral MT, Proença Da Cunha A, Carob fruits as a source of natural antioxidants, In Proceedings of the III International Carob Symposium. Cabanas-Tavira, Portugal (1996)

Irwin HS, Barnaby RC, Cassieae, Adv in Legume Systematics vol 1, Royal Botanical Gardens, Kew, England, pp97-106 (1981)

Locust bean Gum structure

Locust bean gum is a linear consisting of β-(1,4)-D-mannose units. Approximately every fourth mannose units is substituted with a small side chain consisting of a 1,6 linked α-galactose sugar.

Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifications prepared at the 67th JECFA (2006) and published in FAO JECFA Monographs 3 (2006). An ADI "not specified" was established at the 25th JECFA (1981).

A historic Carob kibbler used on farming estates in the mediteranean (2004)

carob kibbler

Open carob pod (black & white version) (2004)

open carob pod

An agricultural store of Carob pods for animal feed in the mediteranean (2004)

carob store

Open carob pods.  Source CyberColloids (2004)

Open carob pods

Ripe green Carob pods growing on a tree in Majorca. Source CyberColloids (2003)

Green carob pods

Carob pods and seed (2004)

carob pods & seeds

Products: locust bean gum, systems, tara 
Their products are sold under the tradenames: Palgum
Carob, S.A. is a private Company located at Majorca Island for the manufacturing of Locust Bean Gum & also producing high quality Tara Gum and Food Stabilising Systems.

http://www.carob.es/

 

Carob splits produced by breaking open the seed and removing the seed coat and germ (2004)

carob split

A wild Carob tree from Majorca (2004)

carob tree

A wild Carob tree in Majorca (2004)

wild carob tree

A large Carob tree on an estate in Majorca (2004)

Carob tree

Prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007), superseding specifications prepared at the 57th JECFA (2001), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). A group ADI “not specified” for carrageenan and processed Eucheuma seaweed was established at the 57th JECFA (2001).

Stained cells from Eucheuma cottonii in semi refined carrageenan (2004)

Iodine stain carrageenan
Free to download

The following report provides a “snap shot” of the carrageenan market for the period 2006 to 2011. The report is intended to supplement the previous “Report on the Carrageenan Industry” that was produced by CyberColloids in 2006.

Carrageenan milk protein interaction.  Source CyberColloids (2004)

Carrageenan milk protein interaction

Carrageenan production flow chart. Source CyberColloids (2004)

Carrageenan production flow chart

A basic chocolate flavour flan type dessert. A french dairy flan is a custard like product, different to English flan which is like a sponge

Recipe Procedure

Mix all ingredients. Pasteurise and homogenise. Add chocolate flavour and colour as required. A kappa type carrageenan or furcellaran is the best for this recipe.

This is a soft icing recipe with minimal flow suitable for doughnuts.  Agar is a gelatinous substance extracted from red algae which is often used in Asian desserts.

A standard half fat chocolate milk. Complete stabilisation of the cocoa particles is affected by milk, cocoa and carrageenan types.  Hydrocolloid manufacturers produce carrageenans specifically for chocolate milk (generally semirefined kappa carrageenan with specific viscosities).

Products: carrageenan, cellulosics, gellan, pectin, xanthan, systems 

CP Kelco

CP Kelco announces expansion of world's largest pectin production plant

Consultancy and advice on markets and technology for business development in Food, Agriculture and Biotechnology.

Click to visit the website

Cream  cheese is a soft, white cheese which is mild in flavour. It is not normally matured which gives it a fresh, light taste. Its fat content is typically 30% although light versions are available which may be as low as 5% fat.

A cream style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries.

Chefs make custard by combining milk (or cream), sugar, vanilla and egg yolk. Industrially it is made without the egg yolk (due to cost) and the yellow colour is obtained by the use of colours.  The thickener can be reduced to make it a pouring sauce (like crème anglaise) or increased to make a pastry filling like crème pâtissière.

CyberColloids is a group of experts and companies working together to create a centre of excellence of polysaccharides with a view to enable companies to cost effectively add value through research and innovation.

Click here to view full profile

Products: cellulosics

Daicel make CMC, HEC and cellulose acetate

http://www.daicel.com/en/

A useful website on dairy science and technology

http://www.dairyscience.info/

Products: xanthan 
Their products are sold under the tradenames: Ziboxan

http://www.deosen.com/

A basic dessert jelly with carrageenan and locust bean gum.

Recipe Procedure

Mix gums with sugar and disperse into hot water. Add remaining ingredients. Stir until fully dissolved, pack off and pasteurise in the packets. Store at room temperature.

Products: cellulosics (HPMC, MC, CMC)
Their products are sold under the tradenames: Methocel, Ethocel, Fortifiber, Polyox, Clear+Stable, Wellence
HPMC and MC range from Dow and CMC from the Wolff acquisition.

http://www.dow.com/dowwolff/en/

A drinking yoghurt base that can be flavoured with fruit preparation or flavouring.

Recipe Procedure

Mix the milk, water, cream, whey and sugar. Pasteurise, cool to 40C and add the cultures. Ferment to a pH of 4.5, add the fruit preparation, pack and store under refrigeration.

Products: alginate, carrageenan, guar, locust bean gum, pectin, cellulosics, xanthan, systems 
Their products are sold under the tradenames: Grinsted, meyprodor

In 2004 Danisco purchased Rhodia's food ingredient business

http://www.danisco.com/food-beverages/

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Calcium salt of alginate

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Hydroxypropyl alginate; 1,2-Propanediol ester of alginic acid; Propylene glycol alginate

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Gelose; Kanten, Bengal, Ceylon, Chinese or Japanese isinglass; Layor Carang

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Products of commerce are sold under different names such as: Irish moss gelose; Eucheuman (from Eucheuma spp.); Iridophycan (from Iridaea spp.); Hypnean (from Hypnea spp.); Furcellaran or Danish agar (from Furcellaria fastigiata); Carrageenan (from Chondrus and Gigartina spp.)

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

PES (acronym for processed eucheuma seaweed). The PES obtained from Euchema cottonii is generally called kappa PES and the PES from Euchema spinosum iota PES.

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Carob bean gum; Algaroba gum

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Gum cyamopsis; Guar flour

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Tragacanth gum; Tragant

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Gum arabic

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms

Katilo; Kadaya; Gum sterculia; Sterculia; Karaya, gum karaya; Kullo; Kuterra

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Definition

Tara gum is obtained by grinding the endosperm of the seeds of strains of Caesalpinia spinosa (family Leguminosae). It consists chiefly of polysaccharides of high molecular weight composed mainly of galactomannans. The principal component consists of a linear chain of (1-4)-β-D-mannopyranose units with α-D-galactopyranose units attached by (1-6) linkages. The ratio of mannose to galactose in tara gum is 3:1. (In locust bean gum this ratio is 4:1 and in guar gum 2:1)

COMMISSION REGULATION (EU) No 231/2012 of 9 March 2012

Synonyms