The source of hydrocolloid

There are more than 60 kinds of food gums allowed to be added in the world, which are widely used in the food industry and these food gums are basically extracted from natural plants and animals.

Among them,

Gelatin is made from animal skin or bone.

The main sources of pectin are orange peel and apple juice residue (one of the recommended food additives recommended by the Joint FAO / WHO Committee on Food Additives.)

Konjac gum is a hydrogel-like polysaccharide extracted from tubers of various konjac plants.

Carrageenan is from Eucheuma dishes `Carpinus and other marine plants extracted from.

Xanthan gum is fermented by starch plants such as corn.

Chinese standards allowed to add

China {National Food Safety Standard for Food Additives} (GB 2760-2014) stipulates that in raw wet noodle products such as noodles, dumpling skin and wonton skin, it is allowed to add pectin, carrageenan, `Xanthan gum. These edible gum added to the dough, you can make dumpling skin` noodles, etc. become tendons `Naizhu` not easy to rot. Edible plastic with its safety `green` physical and chemical properties of unique and excellent features in the food processing industry Has a wide range of applications.

The addition of hydrocolloid to meat products not only can improve the functional quality of meat products, but also reduce the cost, have great market application prospect and actual production value, such as the application of carrageenan in In the production of ham sausage, it can improve product texture and slice, enhance the gelatin of meat protein, improve the water retention, reduce the oiliness, make ham sausage taste better, and more easily preserved, the meat is not scattered.

The addition of edible gum to frozen foods can improve the viscosity, improve the gelation, prevent or inhibit the increase of particle ice crystals, delay the appearance of ice and slag, improve the taste, internal structure and appearance, and improve the stability and anti-solubility of the system.

In addition, the gel will also be used to make all kinds of candy.Gel candy because of chewing good, chewy, non-stick teeth, not easy to tooth, low sweetness, low calorie, etc., has become the development of new hot candy The gums of linear micelles can form macroporous reticular structures in confectionery, making them more flexible and resilient by absorbing more fillers.

In fact, the hydrocolloid not only can be used in a variety of solid food, in a variety of beverages, but also to find their presence.Gaojiao `xanthan gum is a good food and beverage thickening and suspension stabilizer, its use is very small , At low concentrations to achieve the required annual and levitation force of the beverage, but also less affected by the temperature and PH value, at room temperature to maintain the relative stability of viscosity and suspension to maintain the taste and appearance of beverage food.

You can rest assured that consumption

In fact, these common food gum, most of the ingredients are all carbohydrates, from the molecular structure point of view, they drink starch is very Similarly, polymers are made from the interconnection of small molecules of sugar, and some food gums are proteins, such as gelatin, the most common type of food gum.

The largest role of hydrocolloid is to thicken, stabilize, emulsify and disperse, to improve the different properties of food, to maintain the color, flavor and stability of the flow food and jelly food, to improve the physical properties of the food and to make the food lubricated Palatable feeling.

For example, some sour beverages contain protein, but many proteins do not dissolve under acidic conditions, which can cause the beverage to become cloudy and poorly selled.The beverage developer adds some fruit to the beverage Gums, these proteins dissolve in water with the aid of pectin to give a crystal clear, acidic drink.

And add the right amount of hydrocolloid in the noodles, you can make it even more chewy and more chewy .Dumpling with the right amount of edible plastic can reduce the moisture pressure on the dough in the freeze. There are some edible gum itself Can also be used as dietary fiber, such as pectin `guar gum agar etc .. Dietary fiber can provide a sense of fullness, but does not produce heat, is very helpful to lose weight.

There is also a magical effect of food gum, that is to do miscellaneous grains noodles.Oat buckwheat `oat` corn gluten is not easy to become gluten structure, so you need to add wheat flour in order to make elastic `stretch noodles.If you want to add some wheat flour, then Need to add a small amount of edible plastic help. The use of hydrocolloid is not the creation of modern food technology, or the basic technology of traditional cooking.

In short, the high safety of food gum itself, and food additives, it does not need to limit the amount, which can be safely eat. It is precisely because of the presence of food gum, make our “Food Journey” so colorful.