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)
SYNONYMS
INS No. 404
DEFINITION
Calcium salt of alginic acid.
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:
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. Approximately every fourth mannose units is substituted with a small side chain consisting of a 1,6 linked α-galactose sugar.
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998). ADI "not specified", established at the 25th JECFA in 1981.
SYNONYMS
Locust bean gum, carob gum, INS No. 410
See original document here
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).
Definition Linear glycuronoglycan consisting mainly of β-(1-4) linked D-mannuronic and α-(1-4)linked L-guluronic acid units in pyranose ring form. Hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from natural strains of various species of brown seaweeds (Phaeophyceae)
Einecs 232-680-1
Chemical formula (C6H8O6)n
Molecular weight 10,000 - 600,000 (typical average)
Assay Alginic acid yields, on the anhydrous basis, not less than 20 % and not
Definition
Chemical name Sodium salt of alginic acid
Chemical formula (C6H7NaO6)n
Molecular weight 10 000-600 000 (typical average)
Assay Yields, on the anhydrous basis, not less than 18 % and not more than 21
% of carbon dioxide corresponding to not less than 90,8 % and not more than 106,0 % of sodium alginate (calculated on equivalent weight basis of 222)
Description Nearly odourless, white to yellowish fibrous or granular powder
Identification
Definition
Chemical name Potassium salt of alginic acid
Chemical formula (C6H7KO6)n
Molecular weight 10 000-600 000 (typical average)
Assay Yields, on the anhydrous basis, not less than 16,5 % and not more than
19,5 % of carbon dioxide corresponding to not less than 89,2 % and not more than 105,5 % of potassium alginate (calculated on an equivalent weight basis of 238)
Description Nearly odourless, white to yellowish fibrous or granular powder
Identification
Definition
Chemical name Ammonium salt of alginic acid
Chemical formula (C6H11NO6)n
Molecular weight 10 000-600 000 (typical average)
Assay Yields, on the anhydrous basis, not less than 18 % and not more than 21
% of carbon dioxide corresponding to not less than 88,7 % and not more than 103,6 % ammonium alginate (calculated on an equivalent weight basis of 217)
Description White to yellowish fibrous or granular powder
Identification
1996L0077 29.12.1998 001.001 60
Synonyms Calcium salt of alginate
!M1
Definition
Chemical name Calcium salt of alginic acid
Chemical formula (C6H7Ca1/2O6)n
Molecular weight 10 000-600 000 (typical average)
Assay Yields, on the anhydrous basis, not less than 18 % and not more than 21
% carbon dioxide corresponding to not less than 89,6 % and not more than 104,5 % of calcium alginate (calculated on an equivalent weight basis of 219)
Synonyms Hydroxypropyl alginate
1,2-propanediol ester of alginic acidPropylene glycol alginate
Definition
Chemical name Propane-1,2-diol ester of alginic acid; varies in composition according to
its degree of esterification and the percentage of free and neutralised carboxyl groups in the molecule
Chemical formula (C9H14O7)n
(esterified)
Molecular weight 10 000â€â€600 000 (typical average)
Annex to directive 96/77/ec was amended as follows on 20th April 2004
Synonyms Products of commerce are sold under different names such as:
Irish moss gelose
Eucheuman (from Eucheuma spp.)
Iridophycan (from Irdidaea spp.)
Hypnean (from Hypnea spp.)
Furcellaran or Danish agar (from Furcellaria fastigiata)
Carrageenan (from Chondrus and Gigartina spp.)
Definition Carrageenan is obtained by aqueous extraction of natural strains of
Annex to directive 96/77/ec was amended as follows on 20th April 2004
Synonyms PES (acronym for processed eucheuma seaweed)
Definition Processed eucheuma seaweed is obtained by aqueous alkaline (KOH)
Synonyms Carob bean gum
Algaroba gum
1996L0077  EN  29.12.1998  001.001  64
!M1
Definition Locust bean gum is the ground endosperm of the seeds of the natural
strains of carob tree, Cerationia siliqua (L.) Taub. (family Leguminosae). Consists mainly of a high molecular weight hydrocolloidal polysac charide, composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan
Synonyms Tragacanth gum
Tragant
Definition Tragacanth is a dried exudation obtained from the stems and branches of
Definition Xanthan gum is a high molecular weight polysaccharide gum produced
by a pure-culture fermentation of a carbohydrate with natural strains of Xanthomonas campestris, purified by recovery with ethanol or propane 2-ol, dried and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid, and is prepared as the sodium, potassium or calcium salt. Its solutions are neutral
Molecular weight Approximately 1 000 000
Synonyms Katilo
KadayaGum sterculiaSterculiaKaraya, gum karayaKulloKuterra
Definition Karaya gum is a dried exudation from the stems and branches of natural
Definition Tara gum is obtained by grinding the endosperm of the seeds of natural
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)- -D-mannopyranose units with α-D-galactopyranose units at tached 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)...
Definition Gellan gum is a high molecular weight polysaccharide gum produced by
Definition Konjac gum is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous
Definition Konjac glucomannan is a water-soluble hydrocolloid obtained from Konjac flour by
washing with water-containing ethanol. Konjac flour is the unpurified raw product from the tuber of the perennial plant Amorphophallus konjac. The main component is the water-soluble high-molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ration of 1,6:1,0, connected by β-(1-4)-glycosidic bonds with a branch at about each 50th or 60th unit. About...
Definition Pectin consists mainly of the partial methyl esters of polygalacturonic
Definition Amidated pectin consists mainly of the partial methyl esters and amides
Definition Beta-cyclodextrin is a non-reducing cyclic saccharide consisting of 7 α-1,4-linked D-
glucopyranosyl units. The product is manufactured by the action of the enzyme cycloglycosyltransferase (CGTase) obtained from Bacillus circulans on partially hydrolysed starch
Chemical name Cycloheptaamylose
EINECS 231-493-2
Chemical formula (C6H10O5)7
L 277/12 EN Official Journal of the European Communities 30.10.2000
Molecular weight 1135
Synonyms Cellulose gel
Definition Microcrystalline cellulose is purified, partally depolymerised cellulose
prepared by treating alpha-cellulose, obtained as a pulp from natural strains of fibrous plant material, with mineral acids. The degree of polymerisation is typically less than 400
Chemical name Cellulose
Einecs 232-674-9
Chemical formula (C6H10O5)n
Molecular weight About 36 000
Definition Purified, mechanically disintegrated celluslose prepared by processing
alpha-cellulose obtained as a pulp from natural strains of fibrous plant materials
Chemical name Cellulose
Linear polymer of 1:4 linked glucose residues
Einecs 232-674-9
Chemical formula (C6H10O5)n
Molecular weight (162)n (n is predominantly 1 000 and greater)
Assay Content not less than 92 %
Description A white, odourless powder
Identification
Synonyms Cellulose methyl ether
Definition Methyl cellulose is cellulose obtained directly from natural strains of
fibrous plant material and partially etherified with methyl groups
Chemical name Methyl ether of cellulose
1996L0077  EN  29.12.1998  001.001  87
!M1
Chemical formula The polymers contain substituted anhydroglucose units with the
Synonyms Cellulose hydroxypropyl ether
Definition Hydroxypropylcellulose is cellulose obtained directly from natural
strains of fibrous plant material and partially etherified with hydroxypropyl groups
Chemical name Hydroxypropyl ether of cellulose
Chemical formula The polymers contain substituted anhydroglucose units with the
following general formula: C6H7O2(OR1)(OR2)(OR3), where R1, R2, R3 each may be one of the following:
 H
 CH2CHOHCH3
Definition Hydroxypropyl methyl cellulose is cellulose obtained directly from
natural strains of fibrous plant material and partially etherified with methyl groups and containing a small degree of hydroxypropyl substitution
Chemical name 2-Hydroxypropyl ether of methylcellulose
Chemical formula The polymers contain substituted anhydroglucose units with the
following general formula: C6H7O2(OR1)(OR2)(OR3), where R1, R2 R3 each may be one of the following:
 H
 CH3
â€â€...
Synonyms Methylethylcellulose
Definition Ethyl methyl cellulose is cellulose obtained directly from natural strains
of fibrous plant material and partially etherified with methyl and ethyl groups
Chemical name Ethyl methyl ether of cellulose
Chemical formula The polymers contain substituted anhydroglucose units with the
following general formula: C6H7O2(OR1)(OR2)(OR3), where R1, R2 R3 each may be one of the following:
 H
 CH3
 CH2CH3
Synonyms Carboxy methyl cellulose
CMCNaCMCSodium CMCCellulose gum
Definition Carboxy methyl cellulose is the partial sodium salt of a carboxymethyl
ether of cellulose, the cellulose being obtained directly from natural strains of fibrous plant material
Chemical name Sodium salt of the carboxymethyl ether of cellulose
Chemical formula The polymers contain substituted anhydroglucose units with the
Synonyms Cross-linked carboxymethyl cellulose
Cross-linked CMCCross-linked sodium CMC
Cross-linked cellulose gum
Definition Cross-linked sodium carboxymethyl cellulose is the sodium salt of thermally cross-linked
partly O-carboxymethylated cellulose
Chemical name Sodium salt of the cross-linked carboxymethyl ether cellulose
Chemical formula The polymers containing substituted anhydroglucose units with the general formula:
Synonyms Sodium carboxymethyl cellulose, enzymatically hydrolysed
Definition Enzymatically hydrolysed carboxymethylcellulose is obtained from carboxymethyl-
cellulose by enzymatic digestion with a cellulase produced by Trichoderma longibrachiatum (formerly T. reesei)
Chemical name Carboxymethyl cellulose, sodium, partially enzymatically hydrolysed
Chemical formula Sodium salts of polymers containing substituted anhydroglucose units with the general
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
Synonyms Gelose
Japan agarBengal, Ceylon, Chinese or Japanese isinglassLayor Carang
Definition
Synonyms Gum cyamopsis
Guar flour
Definition Guar gum is the ground endosperm of the seeds of natural strains of the
Synonyms Gum arabic
Definition Acacia gum is a dried exudation obtained from the stems and branches
Prepared at the 14th JECFA (1970), published in NMRS 48B (1971) and in FNP 52 (1992)
SYNONYMS
Gelatin edible
Prepared at the 26th JECFA (1982), published in FNP 25 (1982) and FNP 52 (1992)
SYNONYMS
INS No. 462
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992)
SYNONYM
INS No. 467
Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998). ADI "not specified" (temporary), established at the 51st JECFA in 1998.
SYNONYMS
gamma-cyclodextrin, gamma-CD, cyclooctaamylose, cyclomaltooctaose
Prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997) superseding specifications prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996)
SYNONYM
INS No. 418
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)
SYNONYMS
Indian gum, ghatti gum, gum ghati
Monday Masterclass - The fundamentals - materials and methods
Hydrocolloid thickeners and their application - G.
Sworn (Rhodia Foods, France)
Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992)
SYNONYMS
Cellulose hydroxypropyl ether; INS No. 463
Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992)
SYNONYMS
INS No. 464
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). Agar weeds are typically wild harvested although commercial farms have been used in Chile and Namibia.
Properties
Agar gels due to the presence of the agarose fraction in the crude agar at typical concentrations between 0.5% and 2.0%. Unlike carrageenan agar does not require the presence of any particular ions to gel. One of the classic uses of agar is for the preparation of microbial plates where the combined properties of low syneresis, ion independent and a low set temperature make agar ideal.
Structure
The original structure of agar was was believed to be a simple sulphated poly galactose. However in in 1937 showed that agar consisted of at least two separate polymers that could be fractionated. One was called agarose and the other agaropectin. Essentially agarose is the gelling fraction of agar . Later in 1957 agarose was assigned a linear polymer structure consisting of alternating D-galactose and 3,6 anhydro-L-galactose as shown in figure 1. However agar is actually a very...
Production of Alginate
There are essentially two processes for the preparation of alginates. They all start off with similar extraction procedures but vary in the methods used to precipitate the alginate at the end of the process.
Mixed weeds at low tide
Properties of Alginate
Roughly speaking the M to G ratio of the alginate largely controls functionality. Work has shown that a more sophisticated approach linking gel properties to block size produces a better correlation. Higher G containing
polymers tend to form more rigid gels at a very specific concentration of cations whereas higher M polymers tend to form softer gels and over a wider range of conditions. As alginate is a linear polymer the viscosity is determined by the
molecular weight...
Structure of Alginate
Alginate was originally thought to consist of a uniform polymer of mannuronic acid as shown in figure 1. However later studies showed the presence of guluronic acid residues and it is now understood that alginate is a linear co-polymer of β-D-Mannuronic acid and α-L-Guluronic acid.
Figure 1. Sodium polymannuronic acid
Introduction
The practical utility of carrageenan stems from two key properties. Its
ability to form strong gels with certain salts or other gums and its
ability to interact with certain dairy proteins. Carrageenan is mainly used in
the food industry with some applications
in the toiletries industry. Industrial applications of carrageenan are rare.
Milk protein Interactions
Probably the best-known synergistic carrageenan interaction is that involving
milk proteins. Some of the first uses of
carrageenan were in milk gels and flans, and in the stabilisation of evaporated
milk and ice cream mixes. In these applications, the kappa carrageenan forms a
weak gel in the aqueous phase and it interacts with positively charged
amino acids in the proteins at the surface of the casein micelles. The specific
kappa carrageenan-kappa casein interaction...
Production
Carrageenan production goes back many decades and only recently, with the
introduction of new weed sources, as there been any major developments in the
processes involved. There are four basic processes used for the production
of carrageenan. For the sake of convenience we will refer to these as:
Sources
The 'original' carrageenan was Chondrus Crispus,a red seaweed found in the north Atlantic. Another name for this seaweed is 'Irish moss'; a name still used in the brewing industry. Chondrus crispusactually contains a mix of carrageenan types, the predominant ones being kappa and lambda. Today Newfoundland is one of the main sources of chondrus crispus but it is not a major source of carrageenan in world terms. Chondrus Crispus is wild harvested and not farmed. The only farmed Chondrus...
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 β-D-galactopyranose residues linked through positions 1,4 (B residues). Carrageenans are distinguished from agars in that the B units in carrageenan are in the D form whereas they are in the L form in agar's.
Synergistic Interactions
Mixtures of hydrocolloids are commonly used to impart novel and improved rheological characteristics to food products
and an added incentive is a reduction in costs. The nature of the synergy can be due to association of the different
hydrocolloid molecules or to non-association. If the two hydrocolloids associate then precipitation or gelation can
occur. Oppositely charged hydrocolloids (e.g., a protein below its isoelectric point and an anionic polysaccharide) are
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)
SYNONYMS
Karaya, gum karaya, Sterculia, gum sterculia, Kadaya, Katilo, Kullo, Kuterra; INS No. 416
Cultivation and processing
Although there are more than 130 species of Amorphophallus defined,
mainly from Africa and Asia. The most commercially important specie is
Amorphophallus konjac, K.Koch which has been cultivated in China and
Japan where the tubers of perennial Amorphophallus Konjac, commonly known
as Konjac, have been made into a rubbery jelly and eaten as heath or diet
foods.
Safety and health claims
Konjac is not only used as a traditional food in China, Japan and South-east
Asia; it is also registered for food usage in USA and, more recently, in
the EU.
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
Konjac flour is obtained from the tubers (roots) of various species of
Amorphophallus, a plant that belongs to the family of the Araceae
and was originally from South East Asia. It is the source of a water soluble
fibre and has been consumed for more than 2,000 years in China and Japan as an
important part of oriental dishes. Konjac is...
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
molecular polysaccharide. The structure of KGM as residues of mannose and
glucose, linked together by β-1,4 with a molar ratio of 1.6:1.0. It is a
slightly branched polysaccharide having a molecular weight of 200,000 to
2,000,000 Daltons (actual molecular weight of KGM depends on the konjac variety,
Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at the 39th JECFA (1993), published in FNP 52 Add 3 (1993)
SYNONYMS
Konjac mannan, Konjac, konnyaku
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)
SYNONYMS
Cellulose methyl ether; INS No. 461
Prepared at the 17th JECFA (1973), published in FNP 4 (1978) and in FNP 52 (1992)
SYNONYMS
MEC; INS No. 465
Prepared at the 55th JECFA (2000) and published in FNP52 Add 8 (2000), superseding specifications prepared at the 51st JECFA (1998) and published in FNP 52 Add 6 (1998). An ADI “Not specified†was established at the 49th JECFA (1998).
SYNONYMS
Cellulose gel; INS No. 460
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). In aqueous solution there is a constant interchange between the various conformations via the breaking open of the hemi acetal structure and its subsequent reforming.
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 57th JECFA (2001) and
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)
SYNONYMS
INS No. 402
DEFINITION
Potassium salt of alginic acid
Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992)
SYNONYMS
INS No. 460(ii)
DEFINITION
Chemical names
Cellulose, linear polymer of 1:4 linked glucose residues
Prepared at the 57th JECFA (2001) and published in FNP 52 Add 9 (2001), superseding specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998)). A group ADI “not specified†for carrageenan and processed eucheuma seaweed was established at the 57th JECFA (2001).
Prepared at the 49th JECFA (1997), published in FNP 52 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995)
SYNONYMS
1,2-propane-diol ester of alginic acid; hydroxypropyl alginate; propane 1,2-diol alginate; INS No. 405.
Geometries - Pros and Cons
Text books contain a huge selection of geometries for your rheometer. But what should you buy?
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) , published in FNP 52 Add 5 (1997) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995)
SYNONYMS
INS No. 401
DEFINITION
Sodium salt of alginic acid
Prepared at the 28th JECFA (1984), published in FNP 31/2 (1984) and in FNP 52 (1992)
SYNONYMS
Sodium cellulose glycolate, Na CMC, CMC, cellulose gum, sodium CMC; INS No. 466
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding tentative specifications prepared at the 49th JECFA (1997), published in FNP 52 Add 5 (1997). This substance was included at the present JECFA in the group ADI "not specified"for modified celluloses, established at the 35th JECFA in 1989.
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)
SYNONYMS
Peruvian carob; INS No. 417
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 1966). These bacteria produce a polysaccharide with a structure resembling alginate, differing only in that there are acetyl groups on a portion of the C2 and C3 hydroxyls. It is believed that the acetate groups are associated mainly with the D-mannuronic acid residues (Davidson 1977, Sutherland 1983, Paul 1986...
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). the patent explains how alginate can be extracted by soaking seaweed in water or dilute acid, extracting with sodium carbonate and then precipitating the alginate out of solution with acid. Stanford described alginate as containing nitrogen, but this can be attributed to protein impurities and is not due to the alginate itself (Krefting, 1896 and 1898; Hoagland...
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. This has inherent problems in that under acid hydrolysis conditions the monomers are subject to degradation via decarboxylation and the rates of degradation for the two uronic acids are not equal; guluronic acid degrading faster than mannuronic acid (Knutson and Jeanes, 1968). Also the rates of hydrolysis depends on...
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). one type of segment consists entirely of guluronic acid residues, one consists entirely of mannuronic acid residues and the third consists of an alternating sequence of mannuronic and guluronic acid residues. because the mild acid hydrolysis is not very selective it is difficult to say how long the segments are, but it appears that the...
Structure - Poly M
Further fine structure information has been obtained from the action of certain alginate lyases upon the alginate chain. An extracellular poly α-L-guluronate lyase was used to degrade the α-L-guluronic acid and random segments and subsequently measure the chain length of the poly β-D-mannuronic acid blocks. Average chain lengths of about 24 residues were obtained initially (Turvey & Boyd, 1978) but later work indicated shorter block lengths (Turvey, 1983).
Structure - Poly G
The polyguluronic acid segments are very different to the polymannuronic acid segments. The guluronic acid residues are in the 1C4 conformation and are therefore diaxially linked along the polymer chain. This gives the ribbon structure of the polymer a buckled, as opposed to flat, conformation. This structure is stabilised by a different set of hydrogen bonds; the hydroxyl group on C2 of one residue hydrogenbonds with the carboxyl residue in an adjacent residue.
Structure - Tertiary structure
The tertiary structure of alginate has been comprehensively reviewed (Morris, 1986). Alginate adopts an extended, ribbon like conformation, in the solid state, being a two fold structure for the free acid form (Atkins, 1973) and a three fold structure in the salt forms so far studied (Mackie, 1973). Alginate is biosynthesised as a polymer of β-D-mannuronic acid, a portion of which is subsequently epimerised at the C-5 position enzymatically to give α-L-guluronic...
Prepared at the 29th JECFA (1985), published in FNP 34 (1986) and in FNP 52 (1992)
SYNONYMS
INS No. 413
Prepared at the 53rd JECFA (1999) and published in FNP Add 7 (1999), superseding specifications prepared at the 51st JEFCA (1998), published in FNP 52 Add 6 (1998). ADI not specified, established at the 30th JECFA in 1986.
SYNONYMS
INS No. 415
