Essays about: "hydrocolloids"

Found 5 essays containing the word hydrocolloids.

1. 1. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Carolin Bischoff; [2021]
   Keywords : Rheology; Xanthan gum; Gluten-Free; Food Technology; Technology and Engineering;

   Abstract : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. READ MORE

3. 2. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Bernardo Paul; [2020]
   Keywords : oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. READ MORE

4. 3. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Shruti Lalwani; Morvarid Khezri; [2019]
   Keywords : food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. READ MORE

5. 4. Viscosity and Acid Stability in Low-fat Mayonnaise with Varying Proportions of Xanthan Gum and Guar Gum

   University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

   Author : Terese Bergecliff; [2016]
   Keywords : Mayonnaise; hydrocolloids; viscosity; stability; xanthan gum; guar gum; pH;

   Abstract : Mayonnaise is a mixture of egg yolk, vinegar, water, spices and 70-80% oil forming a semi-solid oil-in-water emulsion. When preparing a low-fat mayonnaise with an increased water content, thickening agents are required for increased viscosity and emulsion stability. READ MORE

6. 5. Improvement of physical manageability of refrigerated methylcellulose-containing vegetarian meat substitutes

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Carl-Johan Frelander; [2015]
   Keywords : Combination; Agent; Gelling; Starch; Hydrocolloid; Gel; Mixed; Substitute; Meat; Vegan; Manageability; Structure; Methylcellulose; Locust Bean Gum; Carrageenan; food technology; livsmedelsteknologi; Technology and Engineering;

   Abstract : The following work investigates the possibility of improving the structure of methylcellulose-containing vegan meat substitutes in terms of susceptibility to physical stress during handling at refrigerator and room temperatures. Attempts to combine the hot-setting gelling agent methylcellulose with another cold-setting hydrocolloid or starch were performed in order to create a structure that is rigid and manageable at refrigerator temperatures as well as when heated for consumption. READ MORE