Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

5) Food Product Development > Technical Challenges (4) > Flashcards

Technical Challenges (4) Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

what is the main function of gums? what are other functions?

A

main function: to increase viscosity

others

  • water retention
  • thickening and gelling
  • texture
  • emulsion stabilizer
  • protective colloids
  • clarifying agents
  • foam stabilizers
  • prevention of formation of ice crystals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

how can natural gums be derived?

A

from tree exudates/extracts, seeds, roots or seaweed extracts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what gums are produced from tree exudates or extracts?

A
  • arabic

- gum tragacanth and karaya

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what gums are produced from seeds or roots?

A
  • locust bean gum

- guar gum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what gums are produced from seaweed extracts?

A
  • agar
  • alginates
  • carrageenan
  • furcellaran
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what gums are produced from bacterial fermentation?

A
  • xanthan

- gellan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

describe main properties of arabic gum

A
  • good emulsifier and stabilizer
  • v soluble in water
  • p newtonian rheological behavior
  • good water retention
  • good film forming properties
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what are types of non-newtonian suspensions?

where is each of them found?

A
  1. pseudoplastic: emulsions
  2. thixotropy: high fatty food pdts
  3. dilatant: candy compounds
  4. rheopexy
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is the equation for viscosity, in respect to shear?

A

viscosity = shear stress / shear rate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are main functions of arabic gum?

A
  • texturizer in sugar and polyols
  • film former avoiding fat, water, gas migration
  • anticrystallizing hydrocolloid
  • binder for sugar and polyols compressed pdts
  • emulsifier for oil in water emulsion
  • stabilizer for colloidal systems
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

describe gum tragacanth structurally

A
  • slightly acidic salt with:
    1. insoluble bassorin
    2. water soluble tragacanthin (Arabinogalactan)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are main properties of tragacanth gum?

A
  • hi bifunctional emulsifier
  • psudoplastic suspension
  • good water retention
  • high thermal stability
  • acid stable and resistant
  • good film forming properties
  • unusually stable to microbial attack
  • compatible w/ most gums except arabic gum
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what gum is tragacanth gum now compatible with?

A

arabic gum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are main technical functionalities of tragacanth gum?

A
  • water binding agent
  • bifunctional emulsifier
  • bodying agent
  • creamy mouthfeel
  • adhesive
  • suspending agent
  • thickener
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

describe the structure of locust bean gum (LBG)

A

polysaccharide composed of galactose and mannose units (galactomannan)

higher ratio of mannose to galactose than guar gum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

compare and contrast locust bean gum (LBG) to guar gum

A

LBG has higher ratio of mannose to galactose

the two gums interact synergistically b/c they have slightly different properties

17
Q

describe gelling properties of LBG

A
  • can’t gel by itself
  • imparts elasticity to agar and kappa carrageenan gels
  • forms a gel when mixed with xanthan gum
18
Q

compare how LGB effects calcium alginate gels

A
  • LGB has opposite effect on properties of calcium alginate gels
  • elasticity is reduced with little change in break strength
19
Q

describe stability of LGB

A
  • stable to acid

- unstable to retorting and freezing

20
Q

describe the structure of guar gum

A

polysaccharide made of galactose and mannose (galactomannan)

21
Q

describe the thixotropic properties of guar gum in high vs low concentrations

A

high concentrations: very thixxotropic

low concentrations: les thixotropic

22
Q

compare solubility and emulsification abilities of guar gum to LBG

A

guar is more soluble and a better emulsifier

23
Q

is guar gum affected by ionic conc or pH?

A

no, b/c it is non-ionic

but it will degrade at pH extremes and temps

24
Q

compare the viscosity properties of guar gum with xanthan or LBG

A

guar is synergistic with xanthan and LBG

but viscosity is more when either one is used alone

25
Q

what happens when guar is mixed with casein

A
  • becomes slightly thixotropic

- forms a biphasic system with casein micelles

26
Q

what are main technical functions of guar gum?

A
  • thickener in sauces and salad dressings
  • agent in ice cream (prevents ice crystals from forming
  • fat substitute (adds mouthfeel of fat)

5) Food Product Development (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions