食品添加剂 增稠剂.pptVIP

Chapter10. Thickeners(增稠剂 Contents: I. Definition of thickeners *k IL. Varieties and classification of thickeners*种类与分类 III General properties of thickeners* IV. Application of thickeners in foods*在食品中的应用  V. Brief introduction to common thickeners*米常见增稠剂简述 agar(琼脂) e carrageenan (卡拉胶) sodium alginate(海藻酸物) pectin(果胶) xanthan gun(黄原胶) CMC(羧甲基纤维素)  I Definition of thickeners Thickeners may be defined as water- soluble macromolecules that possess the ability to contribute viscosity or gelling ability to their dispersions. They are also called food gums. Their solutions are called food hydrocolloid 增稠剂是亲水性大分子,可以大幅增加体系的粘度或者 形成凝胶,它们也叫食品胶。  Viscosity is?粘度,粘、稠、不易搅动 High viscosity means viscous, sticky, dense, thick, hard to pour out, hard to stir 高粘度意味着稠、粘、厚重、难倾倒、难搅拌 Scientifically, viscosity is the resistance of a liquid to flow流动的阻力 The viscosity of water is about 1 mPa. s and that of glycerol is1000 mPa.s at25℃水、甘油  Gel is a gel is a non-flow jelly-like matrix whose main component is liquid.不能流动,主要成分为水 a gel is a three-dimensional network in which water is entrapped. This network can also hold other ingredients such as flavors, sugars or oils.凝胶是一个能包含水的三维网络, 该网络可以包含其他配料如风味物质、糖和油  ◆ Thickeners are hydrocolloids(亲水胶体) ( mainly polysaccharides,多糖) with high molecular weight and containing many hydrophilic groups(亲水基团) such as hydroxyl groups(羟基), carboxyl groups(羧 基) and amino groups(氨基), Sulfate, phosphate as we硫酸酯基,磷酸酯基  What make a thickener 增稠剂的分子特征? High molecular weight(exemplify with ethylene) Water solubility (-OH, NH2,-COOH,-) 高分子量和水溶性 no=kmw When the mw Mc 3.4-3.5 70=KM When the mw mc  II Varieties and Classification 1. Varieties bout 32 in China and 60 in the world 2. Classification (1) According to their origin, natural and synthetic thickeners来源,天然、合成  天然,植物(陆生、海藻)来源,动物来源,微生物来源, 合成,淀粉衍生物,纤维素衍生物 Natural plant origin( exudates渗出 thickeners 液,seds, other tissues animal origin microorganism