1. New Learning Emulsifiers & Hydrocolloids in Confectionery Systems01 June 2011, Geoffrey OSullivan ConTech 2011

2. Agenda1. Introduction2. Ingredient survey for emulsifiers and hydrocolloids in confectionery1. New learning in emulsifiers2. New learning hydrocolloids3. Questions & discussion 2 3. Introduction Purpose of talk is not to give answers! To share new thoughts and findings/learning Stimulate - thoughts/NPD/research/dialogue Hydrocolloids & emulsifiers in confectioneryNOT INVENTED FORCONFECTIONERY?3 4. Products Made by Esterification of Glycerol and Food Acids with Other Materials Emulsifiers & Surfactants TriglyceridesFood gradeVegetable and animalPropylene LacticCitricAcetic Tartaric Glycerol glycol Sorbitolacid acid acidacid Fatty PolyglycerolSorbitan acids - Lauric - Palmitic - Stearic - Oleic PGE PGMS SMS/STS SSL/CSLPGPRMono-diglycerides (GMS)Distilled monoglycerides (DGMS)LACTEM CITREMACETEMDATEM4 5. Overview of Common Mono-glycerides and Poly-glyceridesCommon Name DescriptionACETEM Acetic AcidAcetic acid ester of mono-glycerides made from fully hydrogenated palmEstersbased oilCITREM Citric AcidIs a citric acid ester of mono-glyceride made from edible, refinedEsters LR10 sunflower oilCITREM Citric AcidNeutralised citric acid ester of mono-glyceride made from edible, fullyEsters N12hydrogenated palm based oilLACTEM Lactic AcidLactic acid ester of mono-glycerides made from fully hydrogenated palmEstersbased oilPGE 20 Polyglycerol Is polyglycerol ester made from edible soya bean/or palm based oil and inEsterswhich the polyglycerol moitey is mainly di, tri and tetra glycerol5 6. Overview of Common Mono-glycerides and Poly-glyceridesPGMS SPV Propylene Distilled propylene glycol ester made from edible refined vegetable fattyGlycol EstersacidsPGPR 90 Polyglycerol Polyglycerol ester of poly-condensed fatty acids from castor oilPolyricinoleatesDistilledDistilled mono-glycerides made from fully hydrogenated palm based oilMonoglyceridesDistilledDistilled mono/glyceride made from sun flower oil with high content ofMonoglycerides 90mono oleateDatemDiacetyl tartaric acid ester of mono/glyceridesmade from refined sun flower and/or palm oilSMS Sorbitan EstersSorbitan monostearate made from edible fatty acidsSTS Sorbitan EstersSorbitan tristearate based on edible, refined, vegetable fatty acidsThere are more types such as sucrose esters - but not available for testing 6 7. What is an Emulsifier?An emulsifier is a molecule consisting of a hydrophilic and a hydrophobic(lipophilic part)The hydrophobic part of the emulsifier may consist of a fatty acidThe hydrophilic part of the emulsifier may consist of glycerol, possiblyesterifiedwith acetic acid, lactic acid, tartaric acid or citric acidHydrophilic partHydrophobic part7 8. Functions of Emulsifiers Emulsion Stabilisation Destabilisation Starch & hydrocolloid interaction Protein interaction Crystal modification of fats Viscosity reducing Antifog, antistatic and mould release 8 9. Estimation of Function in High Sugar SystemsHLB Value? Hydrophilic-lipophilic balance Griffins method Griffins method for non-ionic surfactants asdescribed in 1954 works as follows: HLB = 20 * Mh / M where Mh is the molecular mass of thehydrophilic portion of the Molecule, and M isthe molecular mass of the wholemolecule, giving a result on an arbitrary scaleof 0 to 20. An HLB value of 0 corresponds to acompletely hydrophobic molecule, and avalue of 20 would correspond to a moleculemade up completely of hydrophiliccomponents. 9 10. HLB values for Emulsifier Choice??TYPE W/OO/WHLB1 2 3 456 78 9 10 1112 13 14 15 16Monoglycerides3~4Acetylated 1monoglyceridesDoes not help withperformance - howLactylated3~4monoglyceridesmuch to add? Citrated9Whats droplet size?monoglycerides Succinylated 5~7monoglycerides DATEM8~10 Polyglycerol 1~14estersSucrose esters1~16Sorbitan esters 2~9 Lecithin 3~4 10 11. Drop Shape Analyser (DSA) Sugars Solution Pending drop - Shape of drop depends on the density difference between the two phases and the interfacial tension. Vegetable fat From this it is possible to estimate interfacial tension IFT mN/m 11 12. Complicated by Phase Behaviour In literature a lot of information for emulsifiers and water None on high sugar systems or high salt systems Can we make it easier? Interfacial tension IFT?12 13. IFT (mN/m) For Range of Emulsifiers Interfacial Tension mN/m 45 40Interfaciaol Tension IFT m/m 35 30 25 20 15 105013 14. Fat Holding Capacity of Emulsifiers Rapeseed Oil in 80% w/w 42 DE Glucose Syrup and Sucrose SolutionFAT HOLDING CAPACITY 3.5%w/w Fat Holding Capacity per 0.1% w/w3 2.52 1.51 0.50 14 15. Interfacial Tension (IFT) and Fat Emulsifying PowerINTERFACIAL TENSION VERSUS FAT HOLDING CAPACITY 43.5PGPR% FAT HOLDING CAPACITY per 0.1% w/w 32.5 2 Neutralised CITREM1.5 1 y = -1.43ln(x) + 5.617 R = 0.6310.5 00 510 15 202530 35 40 45 IINTERFACIAL TENSION mN/mGood correlation between IFT and emulsfying power and if the PGPR andNeutralised CITREM are removed R2 becomes 0.9515 16. Droplet Size Malvern Particle Size Analyser Uses the diffraction pattern made by laser light passing through a suspension of the material to calculate particle ordroplet size distributionTYPICAL RESULTS FORMAT16 17. Correlation between IFT (mN/m) Value and DropletSize IFT VALUE VERSUSDROPLET SIZE SPAN 5.000 4.500 4.000 3.500Micron Span X 10E0 3.000 2.500 2.000 1.500 y = -0.051x + 4.191 1.000R = 0.301 0.500 0.000 0 510 15 20253035 4045 IFT mN/m No relationship between IFT value and spread in droplet size in the emulsion17 18. Correlation between IFT Value and Droplet SizeIFT VALUE VERSUSMEDIAN DV 50 SIZE 9.000 8.000 7.000 DV 50 size in Microns 6.000 5.000 4.000 y = -0.148x + 9.078 3.000R = 0.771 2.000 1.000 0.000 0 5 10 15202530 35 40 45 INTERFACIAL TENSION mN/mThe IFT value gives an indication but in this correlation PGE 20 & PGMS SPV have notbeen included 18 19. Droplet Size DistributionSoya Lecithin 1.72% w/w fat per 0.1% w/w19 20. Droplet Size DistributionPGPR 1.99 % w/w fat per 0.1% w/w20 21. Droplet Size DistributionCITREM N12 3.41 % w/w fat per 0.1% w/w 21 22. Droplet Size DistributionCITREM LR10 - 2.70 % w/w fat per 0.1% w/w 22 23. Droplet Size DistributionDistilled mono-glyceride 0.20 % w/w fat per 0.1% w/w23 24. Droplet Size Distribution PGE 20 2.55% w/w fat per 0.1% w/w24 25. Droplet Size DistributionPGMS SPV 0.26% w/w fat per 0.1% w/w 25 26. Hydrocolloid intercations stabilising? CITREM LR10 & LBGCreates a uniformProduces uniformsize distribution size distribution 26 27. Hydrocolloid intercations stabilsing? CITREM LR10 & CMC Creates a uniformsize distribution27 28. Interactions Milk Protiens - CaramelsFat Addition to Sweetened Condensed milk 60From this we cancalculate that thisHeight of Fat Layer - mm 50y = 38.45ln(x) - 103.3R = 0.996system can stabilise 4014.7 % added fat 30mm of Fat Log. (mm of Fat)Plus 8.0% already in milk 2022.7 % in total 10To test emulsifiers it wasthought that00102030 40 50 6020% addition would be % Fat Addition used to test emulsifierfunction 28 29. Enhanced effect of Emulsifiers with Milk Proteins So we are in effect measuring the affect of the emulsifier on 5% fat -below the amount for minimum effective dose to keep stable system withour separationBased on our information for fat holding capacity we should needCITREM LR 10= 0.185 %Mono & Diglycerides = 0.540 %Distilled Mono-glycerides = 2.500 % All of these amounts were succesful so a series of dilutions were carriedout and it was found CITREM LR 10= 0.05 % 3.7 X more effectiveMono & Diglycerides = 0.28 % 1.9 X more effectiveDistilled Mono-glycerides = 0.28 % 8.9 X more effectiveStabilsing effect of milk proteins29 30. What are the possible advantagesSelecting an emulsifier for?Larger droplet size or broad distribution could reducestickinessFine droplet size give brighter whiter shadingViscosity of syrup & vegetable oil system depends onSugars solids & droplet sizePrevent oiling out / oil separation in systems like caramels30 31. Interaction potentials between emulsifiers,solid surfaces and the solventSolid surfaceWeak between polar surfacesVan der Walls forcesand liquid oil.Hydrogen bondsStrong between non-polar Bridges etc.surfaces and liquid oil.Oil phaseEmulsifierSolubility31 32. Other Interactions Oil Suspensions Plain Chocolate Model Adsorption25Surface Load of PGPR 90 Plus mg/m22015 Sugar10 5Dried cocoa powder 0Cocoa powder01 2 3 4 5 FIG 1 Equilibrium concentration of PGPR 90 Plus in the oil phase at 40C 33. Effect of emulsifiers in chocolate VARIOUS EMULSIFIERS EFFECT ON THE FLOW PROPERTIES OF DARK CHOCOLATE COMPOUND WITH 32% FAT25Citric Acid Esters (CITREM)PLASTIC VISCOSITY, CASSON (POISE)Ammonium phosphatidesLecithin201510 5 00.2 0.4 0.7 DOSAGE (%)33 34. Effect of PGPRYield valuePlastic viscosity2 8 % Milk2 8 % Milk100 90903 2 % Milk3 2 % Milk80Yield value (dynes/cm)Plastic viscosity (Poise)8028% Dark28 % Dark707032% Dark32 % Dark606050504040303020201010 000 0,1 0,2 0,40 0,10,20,4% GRINDST ED PGPR % GRINDST ED PGPR 34 35. STS Sorbitan TristearateSTS Sorbitan Tristearate gives more flexible storage conditions and ensures agood, prolonged shelf life in chocolateStabilises the 2 crystal form, delays the transformation to 1 and consequently delaysbloom formation35 36. Hydrocolloids in Confectionery Applications 1. Hydrocolloids and moisture control 2. hydrocolloids texture in high sugarssystems Results from VTi Moisture desorptionkinecticsHumectant ingredients - Hygroscopicity Snack bar model system Rheology of sugars syrups 36 37. Vapor Sorption Analyzer Weight loss / gain due tomoisture adsorption /desorption. %RH Temp37 38. VTi Desorption Isotherm 80% Solids Sugar & Glucose syrup Weight (%) Samp Temp (C)Samp RH (%) 3.000000120.00 2.000000 100.00 1.000000Samp Temp (C) / Samp RH (%) 0.000000 0.0 200.0400.0 600.0 800.0 1000.0 80.00 1200.0 -1.000000Weight (%) -2.000000 60.00 -3.000000 40.00 -4.000000 -5.000000 20.00 -6.000000 -7.000000 0.00 Elap Time (min)Data Collection Started: 04-19-2010, 12:39 PM Sample Name: IXF029-14296602-2Sample Lot: AR2010-151 File Name: 10037.Il~Operator: SBP Instrument: SGA-CXS/N: 2007-232SGACXREFCIECE 38 39. Rate constant for moisture movement10037-lo-1 Kinetics Fitmo -0.006 Wt%2,000000 delm-5.509 Wt%1,000000 k0.005 1/min SSE 19.9380,0000000,0 200,0400,0 600,0 800,0-1,000000Wt%(Kineticsmo+delm*(1-EXP(-k*time)) Fit) Weight (%)-2,000000Experimental Data ESQ (WKineticsFit%-WExperimental%)^2 Kinetics FitSSE Sum(ESQ)-3,000000-4,000000-5,000000-6,000000-7,000000 Elap Time (min) 40. VTi Desorption Isotherm 80% Solids Sugar & Glucose syrup with Carrageenan Weight (%)Samp Temp (C)Samp RH (%) 8.000000 120.00 7.000000 6.000000 100.00 5.000000 Samp Temp (C) / Samp RH (%)80.00 4.000000Weight (%) 3.00000060.00 2.000000 1.00000040.00 0.000000 0.050.0 100.0 150.0 200.0 250.0 300.0 350.0 400.0 -1.00000020.00 -2.000000 -3.0000000.00Elap Time (min) Data Collection Started: 05-17-2010, 07:21 AM Sample Name: IXF09-14296602-7 Sample Lot: AR2010-151File Name: 10048.Il~ Operator: SBPInstrument: SGA-CX S/N: 2007-232SGACXREFCIECE40 41. Rate constant for moisture movement 10048-lo-1 Kinetics Fit mo4.262 Wt%delm-6.049 Wt%7,000000k0.069 1/min6,000000SSE 29.8795,0000004,000000Wt%(Kineticsmo+delm*(1-EXP(-k*time))Fit)ESQ (WKineticsFit%-WExperimental%)^2Weight (mg)3,000000Experimental Data SSE Sum(ESQ)2,000000Kinetics Fit1,0000000,0000000,0 50,0100,0 150,0 200,0-1,000000-2,000000-3,000000 Elap Time (min)14 X Faster than pure sugars syrup 41 42. Rice Crispy Moisture Up -Take Weight (%) Samp Temp (C)Samp RH (%) 12.00000080.00 10.00000070.0060.00 Samp Temp (C) / Samp RH (%) 8.00000050.00 6.000000Weight (%)40.00 4.00000030.00 2.00000020.00 0.00000010.000.0 100.0 200.0 300.0 400.0500.0600.0700.0800.0 900.0 1000.0 -2.0000000.00Elap Time (min) Data Collection Started: 06-17-2009, 09:49 Sample Name: Rice Krispies Sample Lot: 44 16:19 MCFile Name: 09092.Il~ Operator: SBPInstrument: SGA-CXS/N: 2007-232SGACXREFCIECE42 43. VTi - ResultsTrial No: System DescriptionComments Rate Constant K 1/m 1Polydextrose80% w/w sugars 0.009 (no adjustment for water content)solids 260 parts glucose syrup to 80% w/w sugars 0.00540 parts sucrosesolids(based on typical 80% syrup) 360 parts glucose syrup to 85% w/w sugars 0.00540 parts sucrosesolids(based on typical 80% syrup) 463 parts glucose syrup to 80% w/w sugars 0.00940 parts sucrose 5 partssolids 0.010sorbitol(based on typical 80% syrup) 5 60 parts glucose syrup to80% w/w total0.020 40 parts sucrose solids (based on typical 80% syrup) Including With gelatine at 4% w/whydrocolloids 43 44. VTi - ResultsTrial No: System DescriptionComments Rate Constant K 1/m 6 60 parts glucose syrup to 80% w/w total 0.010 40 parts sucrosesolids (based on typical 80% syrup)IncludingWith Pectin at 2% with hydrocolloids 1.0% citric acid soln 7 63 parts glucose syrup to 80% w/w total 0.023 40 parts sucrose 5 partssolids0.069sorbitol Including (based on typical 80% syrup)hydrocolloidsWith Carrageenan 2% 8 60 parts glucose syrup to 80% w/w total 0.004 40 parts sucrosesolids (based on typical 80% syrup)Including With 0.3% Guarhydrocolloids 960 parts glucose syrup to80% w/w total 0.00340 parts sucrose solids(based on typical 80% syrup) Including hydrocolloidsLGB 0.5 %44 45. VTi - ResultsTrial No: System DescriptionComments Rate ConstantK 1/m 10 60 parts glucose syrup to80% w/w total0.00640 parts sucrose solids(based on typical 80% syrup) IncludingXanthan 0.5 %hydrocolloids 11 60 parts glucose syrup to80% w/w total0.00840 parts sucrose solids(based on typical 80% syrup) IncludingLGB 0.3 & Xanthan 0.3 %hydrocolloids 12 60 parts glucose syrup to80% w/w total0.00840 parts sucrose solids(based on typical 80% syrup) IncludingAlginate BC110 0.5%hydrocolloids 1360 parts glucose syrup to 80% w/w total0.007 40 parts sucrosesolids (based on typical 80% syrup)IncludingCMC 0.25 % hydrocolloids45 46. Hygroscopicity - Humectants Glycerol Polydextrose Sugar 46 47. GlycerolWeight (%) Samp Temp (C) Samp RH (%) 200.000000100.00 90.00 150.00000080.00Samp Temp (C) / Samp RH (%) 70.00 100.00000060.00Weight (%) 50.0050.00000040.00 30.00 0.00000020.000.0 2000.0 4000.0 6000.08000.010000.0 12000.0 14000.0 16000.0 18000.0 20000.0 10.00 -50.0000000.00Elap Time (min) Data Collection Started: 08-10-2010, 09:09Sample Name: Glycerol Anhydrous-NA Sample Lot: 085915; lot. T-640-0File Name: 10067.Il~ Operator: SBPInstrument: SGA-CXS/N: 2007-232SGACXREFCIECE 48. GlycerolAdsorption/Desorption Isotherm250.000000200.000000150.000000Weight change % Adsorption1100.000000 Desorption1 50.0000000.000000 0 10 20 30 40506070 80 90 100-50.000000 RH (%) Data Collection Started: 08-10-2010, 09:09Sample Name: Glycerol Anhydrous-NA Sample Lot: 085915; lot. T-640-0File Name: 10067.Is~ Operator: SBPInstrument: SGA-CXS/N: 2007-232SGACXREFCIECE 48 49. Polydextrose Adsorption/Desorption Isotherm60.00000050.00000040.000000Weight change %Adsorption130.000000Desorption120.00000010.000000 0.0000000 10 20 30 40506070 80 90 100RH (%)Data Collection Started: 07-06-2010, 09:49 Sample Name: Litesse Ultra Sample Lot: Global code: 8130397 File Name: 10063.Is~Operator: SBP Instrument: SGA-CX S/N: 2007-232SGACXREFCIECE 50. Sugar Adsorption/Desorption Isotherm80.00000070.00000060.00000050.000000Weight change %40.000000 Adsorption1 Desorption130.00000020.00000010.000000 0.0000000 10 20 30 40 50 60 70 80 90 100-10.000000 RH (%) Data Collection Started: 08-02-2010, 07:30 Sample Name: Dansk sukker (milled)Sample Lot: LP9288File Name: 10066.Is~ Operator: SBPInstrument: SGA-CXS/N: 2007-232SGACXREFCIECE 51. Hydrocolloids in Snack Bar Manufacturing TrialsHydrocolloid system % w/wHydrocolloid system % w/wGelatine 4% (1)Pectin 2%Guar 0.3%Pectin & LGB 0.25%Carrageenan 0.7% Pectin & LGB 0.50%Locust Bean Gum (LBG) 0.5% Pectin & CMC BAK 130 0.25%Gelatine 4% (2)Pectin & CMC BAK 130 0.125%Xanthan 0.5% Pectin 2% & 0.3% CITREM LR10Xanthan 0.25% & LBG 0.25%Sugars only system (1)CMC BAK 130 0.25%Sugars only system (2)Alginate 0.5% 51 52. Hydrocolloids in Snack Bar Manufacturing Evaluation Trials Stabliser phaseTrials 1 to 18For survey of Danisco HydrcolloidFunctionality in bar binder System52 53. Cereals Mixture and binder syrups GELATINE 4% PECTIN 2% Layers were sheeted toa depth of 20 mm and cut in to7 x 7 mm squaresfor further evaluation GUAR 0.3% SUGARS ONLY BINDERLOCUST BEAN GUM (LBG) 0.5%It can easily be seen that the addition of sufficient amount of hydrocolloid improves cohesivenature of the bar that in turn gives improved uniformity and appearance 54. Cereals Mixture and binder syrupsPECTIN 2% PECTIN 2%SUGARS ONLY BINDER& LBG 0.5%& LBG 0.25%PECTIN 2%PECTIN 2%PECTIN 2% & CMC 0.25%& CMC 0.125% 55. 3 Point Bend TestRecord the maximum force in Kgsto bend and finally break the barBreak Force Kgs Force kgsDistance mm 55 56. HYDROCOLLOIDS IN SNACK BARS 35% RH & 25CRELATIVE FIRMING POWER OF HYDROCOLLOIDS35.00 BREAK FORCE Kgs PER PERCENT HYDROCOLLOID30.0025.0020.00 This line15.00indicatesmaximum10.00 viscosity 5.00 0.00-5.00 This shows the amount of firmness given to a bar by 1% of hydrocolloidbut other factors are important in the choice and amount to use, such as solubility56 57. HYDROCOLLOIDS IN SNACK BARS 35% RH & 25CRELATIVE FIRMING POWER OF HYDROCOLLOIDS 25.00 Firmness kgs Force per % of MixtureBREAK FORCE kgs PER PERCENT HYDROCOLLOID 20.00 15.00 10.005.000.00 Pectin 2.0 % Pectin 2.0 % & 0.25% Pectin 2.0 % & 0.50 % Pectin 2.0 % & 0.125 Pectin 2.0 % & 0.25 % Pectin 2.0 % & Citrem LBGLBG% CMC BAKCMC BAK0.3% Here we see synergy effect of both LBG & CMC with pectin and surprising affect of CITREM57 58. Hydrocolloids in Snack Bar Manufacturing Moisture Management Water ActivityAllWATER ACTIVITY FOR HYDROCOLLOID Hydrocolloids IN BINDER SYSTEMhave higherWater activity 0.7 Than sugars 0.6 only system 0.5Water Activity 0.4 0.3 0.2 0.1058 59. Hydrocolloids in Snack Bar Manufacturing Moisture Management Water ActivityINCREASE IN WATER ACTIVITY PER % HYDROCOLLOID IN BINDER SYSTEM 0.250.2Increase in Water Activity 0.150.1 0.05 0 59 60. Hydrocolloids in Snack Bar Manufacturing Moisture Management Moisture loss TOTAL WEIGHT LOSS 10 Days @ 35% RH All4.00 hydroccolloid s speed3.50water loss3.00% Total Weight Loss2.502.001.501.000.500.00This method does not give clear or accurate way to compare the hydrocolloidsWe determine a rate constant for each system 60 61. Hydrocolloids in Snack Bar ManufacturingRate constant for moisture loss SUGARS ONLY BINDER SYSTEM 3.000 2.500Rate constant is% w/w Loss in Weight 2.000gradient of 1.500 equation 1.000 y = 0.743ln(x) - 1.474 R = 0.992 0.500 0.000 0 50 100 150 200 250HOURS @ 25 DEG C 35% Relative HumidityFrom plotting % weight loss against time we get the rate constant that is independant of weight or shape of snack bar61 62. Hydrocolloids in Snack Bar Manufacturing Rate constant for moisture lossPECTIN BINDER SYSTEM % W/W WEIGHT LOSS VERSUS TIME4.0003.5003.000 % W/W Loss in Weight2.5002.000 Pectin rate constant1.5001.000y = 0.942ln(x) - 1.8240.500 R = 0.9940.0000 50 100150200 250HOURS @ DEG C 35% Relative HumidityThis shows pectin to have rate constant of 0.943 compared to 0.743 for sugarsSolution. Taking into account differences in density of the bars we have means to compareall hydrocolloids 62 63. Hydrocolloids in Snack Bar ManufacturingRate constant for moisture lossRATE CONSTANT FOR WATER LOSS PER% HYDROCOLLOID 1.4000 1.2000Rate Constant Per % Hydrocolloid 1.0000 0.8000 0.6000 0.4000 0.2000 0.0000 All hydrocolloids increase the rate of drying but pectin is almost nuetral followed by carrageenan and meyprodur gaur gum 63 64. Hydrocolloids in Snack Bar Manufacturing Texture after drying (equilibrium) INCREASE IN BREAK FORCEAfter 10 Days Storage at 35% RH+ The line representsno affect onbreak force- Pectin is quite neutral on break force other hydrocolloids lose or gain firmness 64 65. Humidity - Australia 65 66. Humidity New Zealand66 67. Hydrocolloids in Snack Bar Manufacturing Hydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25CMostTOTAL WEIGHT GAIN hydrocolloids 7 DAYS @ 80% RH Reducing water20.00 gain18.0016.0014.00% Total Weight Gain12.0010.00 8.00 6.00 4.00 2.00 0.0067 68. Hydrocolloids in Snack Bar ManufacturingHydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25C SUGARS BINDER SYRUP% w/w WEIGHT GAIN VERSUS TIME18.00016.000Rate14.000constant for gain in % w/W Gain in Weight12.00010.000 water 8.000y = 4.940ln(x) - 9.099 6.000R = 0.982 4.000 2.000 0.000 0 20 40 6080100120140160180 HOURS @ 25 DEG C 80% Relative HumidityRate gain for syrups is 4.9405/0.7433 = 6.7 times faster than drying68 69. Hydrocolloids in Snack Bar ManufacturingHydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25CCARRAGEENAN BINDER SYSTEM% W/W WEIGHT GAIN VERSUS TIME 12.000 10.000 Rate constant for% w/w Gain in Weight8.000 gain in6.000 water y = 3.026ln(x) - 4.663 R = 0.9914.0002.0000.000020 406080 100120140 160180HOURS @ 25 DEG C 80% Relative HumidityRate gain for carrageenan syrup is 3.026/0.9428 = 3.2 times faster than drying About 50% less than syrup only 69 70. RheologyCharacterization of flow and viscoTechnical specifications:elasticity Texture changes as a function of Flow curvestemperature e. g. setting of pectin Stress/ Strain sweeps Texture changes as a function of Dynamic viscositytime e.g. enzyme activity Stress relaxation Texture changes simulated forprocess conditions e.g.fermentation processes Yield point ex. stabilisation ofemulsions and suspensions Flow properties e.g. mouthfeel 71. Texture Comparision Rheology2% pectin 130b syrup tan( ) = f (f)10,04% Gelatine syrup tan( ) = f (f)05088 0.7% Carrageenan CSI 181 & 186 tan( ) = f (f)05093 0.5% CMC BAK 130B tan( ) = f (f)05097 dk 1776 0.5% xanthan tan( ) = f (f)Above 1 - Elastic ta n ( ) in behaviour1,0Below 1 Solid behaviour This regionThis region relates torelates tobar structure eating texture0,10,01 0,10 1,0010,00100,00 f in HzHAAKE RheoWin 4.30.0001 72. Texture Comparision Rheology2% pectin 130b syrup tan( ) = f (f)10,04% Gelatine syrup tan( ) = f (f)05060 2% Pectin + 0.25% CMC 130b tan( ) = f (f)05061 2% pectin + 0.25% LBG tan( ) = f (f)05063 pectin 2% Alginate 0.5% tan( ) = f (f)05098 2% Pectin + Citrem LR 10 tan( ) = f (f) Above 1 -Elasticbehaviour in ta n ( )1,0 Below 1Solidbehaviour This region This region relates to relates to bar structureeating texture0,10,010,101,0010,00100,00 f in Hz 73. Gelling agents for soft gums and jelliesTraditional Pectin 1 3% Agar Agar 1 3% Gelatine4 8% Starch8 16%& Wheat Flour 20 30%Combinations Gum Arabic40 60%New Carrageenan 1 3%Are there more? 73 74. Texture Pectin & Pectin with CMC2 % w/w Pectin 78% w/w solids2% w/w Pectin & 0.025% w/w CMC 78% w/w solidsFo rce (g )12 34 56Fo rce (g ) 1 23 4 5612 0 0 12 0 010 0 0 10 0 0 800800 6006003f 4004002f 3f2f1f 20020000 020 406080 10 0 12 014 0 0 20 40 60 80 10 0 12 014 01f Time (sec.) Time (sec.)-2 00-2 00 Break Force grams = 250Break Force Grams = 458 New combinations possible NOT allwork!74 75. Discussion & Questions 5 minutes?75