Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at t
LBG properties
LBG comes in a variety of forms, basically they can be divided into high grade, industrial and technical (Wielinga, 1989).
Introduction
The Carob tree goes under many different names in various parts of the world. Furthermore in some countries such as Italy there are regional variations in the naming. The most well known names internationally are Carob and Locust bean. Other regional names include Johannisbrotbaum (Germany), Alfarrobeira (Portugal) and Garrofer or Garrover (Catalonia).
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.
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):
Locust Bean Gum structure
Locust bean gum is a linear consisting of β-(1,4)-D-mannose units.
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding tentative specifi
Commission Directive 98/86/EC
Commission Directive 98/86/EC
Definition
Chemical name Sodium salt of alginic acid
Chemical formula (C6H7NaO6)n
Commission Directive 98/86/EC
Definition
Chemical name Potassium salt of alginic acid
Chemical formula (C6H7KO6)n
Commission Directive 98/86/EC
Definition
Chemical name Ammonium salt of alginic acid
Chemical formula (C6H11NO6)n
Commission Directive 98/86/EC
Synonyms Calcium salt of alginate
Definition
Chemical name Calcium salt of alginic acid
Commission Directive 98/86/EC
Synonyms Hydroxypropyl alginate
1,2-propanediol ester of alginic acidPropylene glycol alginate
Definition
Commission Directive 2004/45/EC
Synonyms Products of commerce are sold under different names such as:
Irish moss gelose
Commission Directive 2004/45/EC
Synonyms PES (acronym for processed eucheuma seaweed)
Commission Directive 98/86/EC
Synonyms Carob bean gum
Algaroba gum
Commission Directive 98/86/EC
Synonyms Tragacanth gum
Tragant
Commission Directive 98/86/EC
Definition Xanthan gum is a high molecular weight polysaccharide gum produced
Commission Directive 98/86/EC
Synonyms Katilo
KadayaGum sterculiaSterculiaKaraya, gum karayaKulloKuterra
Commission Directive 98/86/EC
Definition Tara gum is obtained by grinding the endosperm of the seeds of natural
Commission Directive 98/86/EC
Commission Directive 2001/30/EC
Commission Directive 2001/30/EC
Commission Directive 98/86/EC
Commission Directive 98/86/EC
Definition Amidated pectin consists mainly of the partial methyl esters and amides
Commission Directive 2003/95/EC
Commission Directive 98/86/EC
Synonyms Cellulose gel
Definition Microcrystalline cellulose is purified, partally depolymerised cellulose
Commission Directive 98/86/EC
Commission Directive 98/86/EC
Synonyms Cellulose methyl ether
Definition Methyl cellulose is cellulose obtained directly from natural strains of
Commission Directive 98/86/EC
Synonyms Cellulose hydroxypropyl ether
Definition Hydroxypropylcellulose is cellulose obtained directly from natural
Commission Directive 98/86/EC
Commission Directive 98/86/EC
Synonyms Methylethylcellulose
Commission Directive 98/86/EC
Synonyms Carboxy methyl cellulose
CMCNaCMCSodium CMCCellulose gum
Commission Directive 2000/63/EC
Synonyms Cross-linked carboxymethyl cellulose
Cross-linked CMC
Cross-linked sodium CMC
Cross-linked cellulose gum
Commission Directive 2000/63/EC
Synonyms Sodium carboxymethyl cellulose, enzymatically hydrolysed
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E405 Propan-1,2-diol alginate
propylene glycol alginate or PGA
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
Semi refined carrageenan, SRC, Philippines natural grade, PNG
E410 Locust bean gum
Carob, St Johns Bread
E412 Guar gum
E413 Tragacanth
E414 Gum arabic
Commission Directive 98/86/EC
Synonyms Gelose
Japan agarBengal, Ceylon, Chinese or Japanese isinglassLayor Carang
Definition
Commission Directive 98/86/EC
Synonyms Gum cyamopsis
Guar flour
Commission Directive 98/86/EC
Synonyms Gum arabic
Prepared at the 14th JECFA (1970), published in NMRS 48B (1971) and in FNP 52 (1992).
Prepared at the 26th JECFA (1982), published in FNP 25 (1982) and FNP 52 (1992).
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepare
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepare
Good news!! The rains are finally here!!
As informed to you in our last market report dated 29th June, the Indian Meteorological Department (IMD) was expecting the monsoon system, which had gone into a lull phase in the last week of June, to revive in the first week of July. However as per the latest figures, the country stands deficient in rains this monsoon season by 12%.
The Indian monsoon finally gained momentum and good rains were received during the weekend, over Konkan and Goa, south central Maharashtra, north interior Karnataka, coastal Andhra Pradesh and West Bengal.
As informed to you in our last Guar market report dated April 29, 2004, the Indian Meteorological Department (IMD) had issued a press release on April 15, 2004, predicting a normal monsoon for 2004.
Since then there have been rains in most parts of the country including the Guar growing areas of Kutch, North Gujarat and some areas of Rajasthan. In fact in certain parts of the country the pre- monsoon showers have been three times more than normal.
Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992).
Monday Masterclass - The fundamentals - materials and methods
Hydrocolloid thickeners and their application - G.
Sworn (Rhodia Foods, France)
Revised specification prepared at the 63rd JECFA (2004) and published in FNP52 Add 12 (2004) superseding spe
Prepared at the 74th JECFA (2011) and published in FAO JECFA Monographs 11 (2011), superseding the specifica
Introduction
Agar, more correctly known as agar-agar, has been used in the East for several hundred years and certainly since the seventeenth century.
Production
Agar producing seaweeds are available from a wide variety of sources (table 1).
Properties
Agar gels due to the presence of the agarose fraction in the crude agar at typical concentrations between 0.5% and 2.0%.
Structure
The original structure of agar was was believed to be a simple sulphated poly galactose.
Milk protein Interactions
Primary structure
The basic structure of carrageenan is a linear polysaccharide made up of a repeating dissacharide sequence of α-D-galactopyranose linked 1,3 called the A residue and
Introduction
Pectin has been recognised for at least 200 years and was originally identified in 1790 in apples by the French chemist Nicholas Vauquelin (who also discovered the elements chromium and beryllium). It was not until 1824 that further work on pectin was undertaken by Braconnot who named the acid, gelling substance pectic acid after the Greek word for gelling or congealing. In 1924 Smolenski identified the gelling substance as a polymer of galacturonic acid and later on in the 1937...
Xanthan was originally discovered in a USDA programme in 1959 to look at novel polysaccharide producing organisms that might have some commercial potential. Several different Xanthomonas cultures have been studied for their xanthan producing properties. It is believed that the original culture of Xanthomonas Campestris was deposited at the USDA in 1953. The unique rheology was first noted in the literature by (Jeanes et al).
Prepared at the 33rd JECFA (1988), published in FNP 38 (1988) and in FNP 52 (1992).
Cultivation and processing
Author: Weiping Wang, Andi Johnson Konjac Company Ltd, 5-403 Long Spring Garden,
118 Yang Bridge West Road, Fuzhou city, China, 350002.
What is Konjac Flour
Main Properties of Konjac
A gelling, thickening, suspending and film-forming agent.
Structure of Konjac Glucomannan
The primary component in Konjac
flour from Amorphophallus Konjac species is konjac glucomannan (KGM), a high
Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at t
Key products
Hydrocolloids can be obtained from a wide variety of sources. The two most abundant polysaccharides are cellulose and starch. Cellulose is the key structural component of trees and is used on a huge scale globally in the pulp and paper industry. Starch in one form or another is the key carbohydrate in most peoples diet, whether it is in the form wheat or potato in Europe and the USA, Rice in Asia or Cassava in Africa.
Prepared at the 28th JECFA (1984), published in FNP 31/2 (1984) and in FNP 52 (1992).
Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and in FNP 52 (1992).
Prepared at the 55th JECFA (2000) and published in FNP52 Add 8 (2000), superseding specifications prepared a
Sugars in the ring form can exist in two states, one where the C-1 hydroxy group is above the plane of the ring (β) and one where it is below (α).
Pectins also carry nonsugar subsituents, essentially methanol, acetic acid, phenolic acids and occasionally amide groups. The esterification of galacturonic acid residues with methanol or acetic acid is a very important structural characteristic of pectic substances. The degree of methylation (DM) is defined as the percentage of carbonyl groups esterified with methanol. If more than 50% of the carboxyl groups are methylated the pectins are called high-methoxy pectins (HM), and less than that...
Low methoxy pectin (LM)
LM pectins can gel in the presence of divalent cations, usually calcium. In these systems gelation is due to the formation of intermolecular junction zones between homogalacturonic smooth regions of different chains. The structure of such a junction zone is generally ascribed to the so called 'egg box' binding process. Initial strong association of two polymers into a dimer is followed by the formation of weak interdimer aggregation, mainly governed by electrostatic...
Low methoxy pectin gels
Calcium induced gelation is predominant in low methoxy pectin gels. Gelation is due to the formation of intermolecular junction zones between the 'smooth' HG regions of separate polymers. The nature of the interaction, although known to be electrostatic to some extent, is still debated. Gel forming ability decreases with degree of methoxylation and some blockwise distributions of carboxyl groups are very sensitive to calcium presence. The effect of calcium is decreased...
This article was prepared by Paul Macartain.
Source of dietary fibre
Pectin is sourced from plant cell walls and is analysed as a soluble and insoluble fraction as galacturonic acid after hydrolysis.
Interactions between alginates and pectins
Mixtures of pectins with other polysaccharides such as alginate has found that good gels are formed from high methoxy pectin and guluronic rich a
Voragen, A., et al., In Food Polysaccharides and their applications, 1995, Marcel Dekker Inc., pg 287-340.
Thibault, J.-F., Ralet, M.-C., In Advanced Dietary Fibre Technology, 2001, Blackwell Science, pg 369-378.
Ridley, B., O'Neill, M.A., Mohnen, D., 'Pectins: structure, biosynthesis and oligogalacturonide-related signalling', Phytochemistry, 2001, 57, 929-967.
Giannouli, P., Richardson, R.K., Morris, E.R., 'Effect of polymeric cosolutes on calcium pectinate gelation' 3 Parts, Carbohydrate...
Pectin is found in most plants, but is most concentrated in citrus fruits (oranges, lemons, grapefruits) and apples. Pectin obtained from citrus peels is referred to as citrus pectin.
Strengths
Increasing knowledge of the interaction of pectins with other hydrocolloids is opening opportunity for its use as a more tailored polymer than previous uses. This combined with a 'natural' perception and new information about its prebiotic and metabolic activities may allow its uses to broaden from the bulk polymer to finer, triggered responses.
Backbone structure
Pectins are a family of complex polysaccharides that contain 1,4-linked α-D-galactosyluronic residues.
Prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009), superseding specifications
Prepared at the 49th JECFA (1997) ,
Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992).
Prepared at the 49th JECFA (1997), published in FNP 52 (1997) superseding specifications prepared at t
Geometries - Pros and Cons
Text books contain a huge selection of geometries for your rheometer. But what should you buy?
Irish seaweed is an under exploited, naturally nutritious food which is being labelled as a
A quick analysis of current food and health trends in Europe will show you that keyindustry players are seeking novel sources of nutritional components such as fibre,
Author: Dr Jennifer Harrington
Prepared at the 49th JECFA (1997) , p
Prepared at the 74th JECFA (2011) and published in FAO JECFA Monographs 11 (2011), superseding specification
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding tentative specificatio
Sugars are molecules that have a generic formula of CnH2nOn. They can be descibed as polyhydroxy compounds containing either a ketose of aldehyde group. Most sugars are optically active and this comes from the presence of asymmetrically substituted carbons in the sugar. Glyceraldehyde is the simplest sugar molecule with optical activity. D-glyceraldehyde shifts light to the right (+) whereas L-glyceraldeyde shifts light to the left.
Prepared at the 30th JECFA (1986), published in FNP 37 (1986) and in FNP 52 (1992).
Bacterial alginate
Alginate can be produced by a microbial fermentation using bacteria such as Azobacter Vinelandii and Pseudomonas Aeruginosa (Linker and Jones 1964, Gorin and Spencer 196
Alginate production
Alginate, as mentioned before, is found in all types of Phaeophycaea and apart from being a structural polysaccharide and providing rigidity to the algae it also helps prevent the dessication of those plants expose to air at low tide. Alginate occurs in brown seaweeds in the intercellular mucilage and algal cell wall as an insoluble mixed salt. Not all brown seaweeds are useful as commercial sources of alginate. However of those that are one of the principal sources is...
Structure - Early work
Alginic acid was discovered, first extracted and patented by Stanford in the 1880's (Stanford 1881 and 1885).
Structure - M/G ratios
The usual method for the determination of the ratio of the two uronic acid types is by hydrolysis of the chain followed by analysis of the sugar components.
Structure - block structure
The presence of three different types of polymer segment has been shown by mild acid hydrolysis (Haug et al 1966, 1967a, 1967b).
Structure - Poly M
Further fine structure information has been obtained from the action of certain alginate lyases upon the alginate chain.
Structure - Poly G
The polyguluronic acid segments are very different to the polymannuronic acid segments.
Structure - Tertiary structure
The tertiary structure of alginate has been comprehensively reviewed (Morris, 1986).
Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992).
Prepared at the 53rd JECFA (1999) and published in FNP Add 7 (1999), superseding specifications prepared at
