43-5 |
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A. S. CHA, Kraft Foods, Inc., 801 Waukegan Rd., Glenview, IL 60025-4312 The ingredient list of dairy products often reveals some non-dairy items, such as xanthan gum, carrageenan, alginate, pectin, locust bean gum, guar gum and carboxymethylcellulose. In most countries these compounds are labeled as “Stabilizers”, whereas in Europe they usually appear as E400- or E1400-numbers. What are they and what are they doing in dairy products? Stabilizers, also known as hydrocolloids or gums, are a class of food-grade water-soluble polysaccharides of high molecular weight. Traditionally they have been regarded as thickening agents, whose functionality relies on viscosity enhancement, gel formation and water-binding ability. In this lecture, the usage of hydrocolloids in dairy products like cultured dairy products (i.e. cream cheese, yogurts, cottage cheeses) and processed cheese products (i.e. processed cheese sauces, slices, low calorie and fat free processed cheese) will be introduced. Furthermore, the reason for using particular hydrocolloids in particular dairy products for improving product texture, giving body to liquid formulations or producing milk gels will be explained in detail.
Session 43, Crash course: How to stabilize foods with hydrocolloids
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |