Colloidal Particle generally refers to a number of carbohydrate-like polymers, the chemical structure of which is mainly composed of a large number of more than two can be a reaction position of the monomer bonding. Most Colloidal Particles are based on different monosaccharides or amino acids as structural units and then form polysaccharide peptides or their derivatives by the glycoside key or peptide bond.
The structure of Colloidal Particle molecules often contain more hydrophilic groups such as hydroxyl, carboxyl, amino, etc., so that the Colloidal Particle can be fully hydrated or dissolved in water, further can form viscous solution or gel, so that Colloidal Particle can display a wealth of functions, and widely used in food manufacturing.
Because of the different kinds of monosaccharide or amino acids, the arrangement of each unit, the Colloidal Particle polymerization degree, the monosaccharide or the substituted group of amino acid, and so on, the Colloidal Particle has both commonness and characteristic in nature. In addition, the solubility, viscosity, heat resistance of various physicochemical conditions, the ability of forming jelly, and the compatibility of different substances have different degrees. Therefore, it is necessary to study the relationship between Colloidal Particle structure and properties in order to provide an effective theoretical basis for the rational application of Colloidal Particle in food, and finally to obtain various kinds of food with rich flavor and delicious taste.
The general Colloidal Particle is classified mainly according to their source. such as carrageenan, yellow yarrow Gum and gum arabic belong to plant gum; gelatin, chitosan and chitin belong to animal glue; agar, seaweed acid and its salts, Stone chun Gum, carrageenan and red algae gum belong to the seaweed gum, xanthan gum, can be glue and gum, etc. belong to microbial gum; methyl cellulose, Carboxymethyl cellulose and hydroxyethyl cellulose belong to chemical modified adhesive
Food Colloidal Particle because of its variety of functions, in many foods have applications, such as in some soups, the Colloidal Particle in gravy, salad dressings, sauces, and toppings is often used as thickener, gel plays a role in pudding, jelly, and meat jelly; Colloidal Particle plays an emulsifying role in yogurt, ice cream and cream; Colloidal Particle can be used as an oil substitute in meat and dairy products. ; Colloidal Particle can be used as coating agent in confectionery pastry and fried food; Colloidal Particle can be used as a clarifying agent in beer and liquor, Colloidal Particle can be used as wrapping agent in some oil, Colloidal Particle can be used as suspending agent in chocolate milk, Colloidal Particle in cheese and frozen food can inhibit dehydration, and Colloidal Particle can be used as bio-plastic in food packaging.
All hydrophilic Colloidal Particles have a thickening effect after hydration. For different kinds of food Colloidal Particle, its thickening effect is not the same, most of the food Colloidal Particle in the concentration is very low, you can get high viscosity of the fluid, but also some Colloidal Particle even at very high concentrations can only get the lower viscosity of the fluid. Viscosity is generally associated with solution concentrations, ph (ph), temperature, salt ions, shear forces. The viscosity of the Colloidal Particle of the general Ionic food is influenced by the electrolyte and ph of the system, which is larger than that of the nonionic food gum.
2 Gel Sex
All the food Colloidal Particle has the viscosity characteristic and has the thickening function, but only some food Colloidal Particle has the gel sex. Generally gel-like food Colloidal Particle, are in the solution of Colloidal Particleal particles in a certain condition connected with each other, forming a spatial network structure, and these structures are filled with as a dispersed medium of liquid, this special dispersion system is gel. Colloidal Particle can be used as a continuous phase, the liquid can be used as a discontinuous phase, and the formation of the gel is not liquid, often containing a large number of liquids. Although many food gels cannot form gels when they are alone, but they are mixed together, but can form gel, that is, food Colloidal Particle can show thickening and gel synergistic effect, such as carrageenan and Sophora bean gum, xanthan gum and Sophora bean gum, yellow yarrow gum and sodium alginate and so on.
3 emulsification Stability
Food Colloidal Particles can be stabilized by increasing the viscosity of the emulsion, but a single molecule of the general food Colloidal Particle does not have a hydrophilic affinity specific to the emulsifier, so they are not real emulsifiers. The main function of this method is to prevent or weaken the migration and polymerization of dispersed oil pellets by thickening and increasing the viscosity of water phase. If the Colloidal Particleal particles of the Arabian gum and gelatin are absorbed by the system, they can form the covering film layer around the dispersed pellets or granules, and distribute the charge evenly to the film-coated particles to repel each other and form a decentralized and stable system. Some hydrophilic Colloidal Particle can play the role of surfactant, reduce the surface tension of the system to achieve the function of emulsion stability.
In addition, compared with some protein emulsifiers, Colloidal Particle emulsifier with macromolecule size and hydrophilic energy will often form a layer of viscous emulsion layer with stable function, which can inhibit the accumulation of oil droplets under some unfavorable conditions (such as calcium salts in emulsifier or temperature surge treatment).