ANSWER
Hydrocolloids are used as thickeners and stabilizers in food applications. Functions of Hydrocolloids are as follows (Hui, 2006):-
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Helps to suspend ingredients such as fruit pulps along with the regulation of crystallization.
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Optimization of rheological properties of fruit juices (Parameters includes flow and mouth-feel properties).
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Form stabilization and flavour fixation.
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Excellent pH stability.
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Covers a wide range of viscosity levels.
Range of Hydrocolloids
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Acacia (Gum Arabic)
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Gellan Gum (High Acly Gellan Gum)
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Gellan Gum (Low Acly Gellan Gum)
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Xanthan Gum
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Carrageenan
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Locust bean gum
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Alginate
Common Hydrocolloids used in Fruit Beverages
Characteristics | Gellan Gum(High Acly Gellan Gum) | Gellan Gum(Low Acly Gellan Gum) | Gum Arabic | Xanthan Gum |
Solubility in hot / cold water | soluble in hot water | soluble in hot or cold water | soluble in hot or cold water | soluble in hot or cold water |
Solubility in acidic/alkaline conditions | Stable in acidic conditions | Stable in acidic conditions | Stable in acidic conditions | stable underboth acidic and alkaline conditions |
Viscosity | High viscosity solutions at lowConcentration; Hydration of HA gellan gum is inhibited by the presence of sugars. Therefore, the gum is first hydrated in less than 40% soluble solids and then additional sugar is added to the hot hydrocolloid solution. | High viscosity solutions at lowConcentration. | Gum Arabic as an emulsifier has to be used at relatively high concentrations compared to other biopolymer emulsifiers. | High viscosity solutions at low concentration. |
Mechanism | High acyl (HA) gellan gum tends to form thermo-reversible gels. | The gelling of low-acyl Gellan is promoted by calcium, magnesium, sodium, and potassium ions (such as Calcium Citrate Malate, Potassium Citrate, Calcium Pantothenate, Sodium Citrate). | Work alone. | Can work alone. Also has a synergy effect with Guar Gum to increase viscosity. |
References
Azoubel, P., Araújo, A., Oliveira, S., & Amorim, M. (2011). Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids. Ciência E Tecnologia De Alimentos, 31(1), 160-166. https://doi.org/10.1590/S0101-20612011000100023
Beristain, C. I., Cruz-Sosa, F., Lobato-Calleros, C., Pedroza-Islas, R., Rodríguez-Huezo, M. E. & Verde-Calvo, J. R. (2006). Applications of Soluble Dietary Fibers In Beverages. Revista Mexicana de Ingeniería Química, 5(1), 81-95.
Hui, Y. H. (2006). Handbook of Fruits and Fruit Processing. USA: Blackwell Publishing.
Kaletunc, G., Nussinovitch, A. & Peleg, M. ,R. (1990). Alginate texturization of highly acid fruit pulp and juices. Journal of Food Science, 55(6), 1759-1761. https://doi.org/10.1111/j.1365-2621.1990.tb03622.x
Nussinovitch, A. (2009). Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications. USA: CRC Press.
Premium Ingredients. (n.d.). Stabilizers for Fruit Juice – based beverages.
Schrieber, R. & Gareis, H. (2007). Gelatine Handbook: Theory and Industrial Practice. Germany: Wiley-VCH Verlag GmbH & Co. KGaA. https://doi.org/10.1002/9783527610969.ch1