Karakteristik dan

fungsi hidrokoloid
Anita Maya Sutedja
Susana Ristiarini

Program Studi Teknologi Pangan

Fakultas Teknologi Pertanian
Universitas Katolik Widya Mandala Surabaya
2021
 Structural Features
• Linear (homo- and hetero-)
• Linear – branched – (homo- and
hetero-)
• Branched – (homo- and hetero-)
• Ordered helices – (single, double,
triple)

Carageenan - charge of sulfates

Xanthan - Charge on carboxyl + branches

Guar Gum- increased branches

2
 Structure of the polysaccharide
• Change temperature
• Change solvent quality
• Change ionic environment

It’s what happens to amylose

3
 Gel structures

Aggregates of spherical particles Framework of Rod-like particles

Physical gel with crystalline junctions Chemical gel -covalent junctions

4
 Typical Solution Properties

Comparison of the flow behaviour of xanthan gum to other

hydrocolloid solutions (0.5% concentration) 5
Strain vs Load of gelatin and agar

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Sol and Gel

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Karakteristik dan Fungsi
 A cold viscous solution maintains (partly) viscosity upon
heating

guar gum, xanthan gum and CMC

Compared to the other gums, xanthan gum’s viscosity is least

effected by temperature increase 8
formed gel which melts upon heating, is known as a thermo-reversible
gel

Gelatin is the most common example, although pectins and

carrageenans can also
Materi Kuliahform thermo-reversible
Tekn. Hidrokoloid
Karakteristik dan Fungsi
- gels 9
A formed gel which does not melt upon heating, is known as a
thermo-stable or thermo-irreversible gel

Alginates form thermo-stable gels, plus pectins can be

formulated to become thermo-stable
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 A cold solution which gels on heating

This property is seen when cooking egg-white

The only hydrocolloids showing this thermo-gelling functionality are

the cellulosic
Materiproducts →
Kuliah Tekn. Hidrokoloid
Karakteristik dan Fungsi
MC
- and HPMC 11
 Mixed gels
• Often more than one polymer exists
• This can enhance to reduce gel quality

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Two component gel types

Swollen network

Interpenetrating
network

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 Phase
separated
network

Coupled network

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 Synergistic combinations
Often more than one polymer exists
This can enhance to reduce gel quality

Schematic representation of the interactions that occur in solutions containing

mixtures of hydrocolloids
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 Mixed hydrocolloids

at low concentrations (a), influence large volumes of water

within their radius of gyration

Individual molecules may fold up to form globular structures

(b). This entropy-driven process allows the retention of
rotational freedom

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 Mixed hydrocolloids
Further concentration (c) may cause phase
separation (d) due to the different influences
on the water structuring

More commonly, hydrocolloids retain their

extended structures. This may give rise to
mixed entanglement (f; rarer) or phase-
separated entanglement (e, commoner)
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Karakteristik dan Fungsi
 Mixed hydrocolloids

Mixed entanglement may give rise to

gels (g) at higher concentrations.
Phase separations may be entropy-
driven as they may allow greater
freedom of movement due to the
similarity in the molecular shapes (h)

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Gelation in Synergistic mixed
polysaccharide gels

Locust bean gum gelling

with carrageenan

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Xanthan galactomannan gels

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 Process effects on mixed biopolymer systems

Effect of shear during cooling / gelation of the gelatin

Gelling
biopolymer
forms
the dispersed
phase

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Karakteristik dan Fungsi
 Functions of Gums in Food Systems

Water binding Viscosity building

Gelation Suspension

Emulsions stabilization Foam stabilization

Encapsulation Binder

Fat Replacement

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 Hydrocolloid Materials & Function

Gelling Thickening Emulsification

Pectin Pectin • Gelatin
Alginate Alginate • Milk proteins
Starch Starch • Egg proteins
Agar LBG • Soya proteins
Carrageenan Guar gum • Pea proteins
Gellan Xanthan • Gum Arabic
Gelatin
Milk proteins
Egg proteins 23
Functions of gums in foods are related to interactions with
other food components

Gums interact with:

Component Affects
• Water All properties
• Proteins Emulsions, foams,gels
• Lipids Emulsions
• Ions Gels
• Particle surfaces Stabilization

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 Interaction of Gums with Proteins
Gums may affect protein stability by:
• Electrostatic interaction - negatively charged hydrocolloids may
interact with positively charged groups on proteins.
• Interactions depend on:
– pH
– pK of ionizable group
– Ionic strength
– Ratio of protein to gum
– Interference with calcium binding -
-Protect calcium sensitive proteins e.g.. carageenan
– Competing for water - hydrocolloids may cause proteins
to precipitate by limiting the water available to
hydrate the protein.
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 Gums and Lipids
• Only a few gums show affinity for lipid
• Gum Arabic, hydroxypropyl cellulose, and propylene glycol
alginate have a little affinity for lipid.
• Stabilization of emulsions, foams, etc. is dependent upon:
– interactions with the protein on the surface and
– increases in viscosity of the continuous phase.
• Gums which are complexed with other food components may
not be able to exert their primary functions

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Schematic representation of the effect of attractive protein±polysaccharide
interactions on a protein-stabilized emulsion

(a) no added polysaccharide

(b) Bridging flocculation at low

polysaccharide concentration

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Schematic representation of the effect of attractive protein±polysaccharide
interactions on a protein-stabilized emulsion

(c) steric stabilization of droplets with

saturated coverage of polysaccharide

(d) emulsion gel with droplets immobilized in

entangled polysaccharide network

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The Role of Hydrocolloids in Emulsion
Systems

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Contoh Pemanfaatan Hidrocolloid:
Penggunaan LBG pada Ice Cream

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 Hydration of Gums
• All functions of gums require
that the gums be hydrated
• Failure to hydrate gums
properly is the leading cause
of problems in foods
containing gums
• Competition for water with
other water loving
components affects
properties

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 Hydration of Gums
• Linear, uncharged polysaccharide molecules are
held tightly together by hydrogen bonds.
Substantial inputs of energy are required in
order to make these function properly.
• Amylose crystalline structure requires
substantial input of heat before gelatinization
occurs (No branches)
• Carbogum (has some branches) requires heating
to fully develop viscosity
• Guar Gum ( 2x as many branches) swells in cold
water 32
 Viscosity of Gums
• All are highly viscous except Gum Arabic
• Viscosity is dependent upon hydration of the
polysaccharide.
• Larger polymers generally give higher viscosity.
Interactions with other polymers may dramatically
affect viscosity.

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Viscosity of polymer solution increases with concentration
of polymer in solution

The slope of the curve log c vs log sp changes on

increasing the polymer concentration of solution

Dilute region : no
interaction between
polymer chains
Semi-dilute : weak
interactions between
polymer chains
Concentrated :
interpenetration of
polymer chains. The
interpenetration begins
at c**.
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Viscosity - shear rate profiles for 1% solutions of guar gum of varying molecular
mass

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Karakteristik dan Fungsi
Viscosity- shear rate profiles for 1% xanthan gum, 1% CMC, 1% guar gum, 20%
dextran and 30% gum arabic

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Karakteristik dan Fungsi
 Stability of Gums
• Most gums are resistant to microbial degradation

• Pectin is a notable exception

• Commercial stabilizers almost always

are”'standardized" with sugar and thus are readily
fermented.

• Depolymerization upon heating is common.

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 Polysaccharide thickeners
• The most efficient thickeners are;
– Linear,
– High molecular mass
– Charged

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 Viscosity enhancing or thickening properties

• The foremost reason behind → ability to modify the

rheology of food system
• The process of thickening involves nonspecific
entanglement of conformationally disordered polymer
chains; it is essentially polymer-solvent interaction
• The thickening effect of produced by the hydrocolloids
depends on the type of hydrocolloid used, its
concentration, the food system in which it is used and
also the pH of the food system and temperature.
• Ketchup is one of the most common food items
where the hydrocolloid thickeners are used to
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influence its viscosity
 how hydrocolloids thicken solution

• dilute dispersion → the individual molecules of hydrocolloids

can move freely and do not exhibit thickening
• concentrated system → these molecules begin to come into
contact with one another; thus, the movement of molecules
becomes restricted
• The viscosity of polymer solutions is influenced significantly by
the polymer molecular mass.
• In addition to molecular mass effects, the hydrodynamic size of
polymer molecules in solution is significantly influenced by
molecular structure.
• Linear, stiff molecules have a larger hydrodynamic size than
highly branched, highly flexible polymers of the same molecular
mass and hence give rise to a much higher viscosity.
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Important hydrocolloid thickeners used in foods

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Karakteristik dan Fungsi
 Gelling properties
• The characteristics of gel particles, and the application for
which they are used, will depend on the type of hydrocolloid,
the network formation mechanism and the processing method
used for particle formation
• Hydrocolloid gel networks form through entwining and cross-
linking of polymer chains to form a three-dimensional network.
• Hydrocolloid gelation can involve a hierarchy of structures, the
most common of which is the aggregation of primary interchain
linkages into “junction zones” which form the basis for the
three-dimensional network characteristic of a gel
• Various parameters such as temperature, the presence of ions,
and the inherent structure of the hydrocolloid can affect the
physical arrangement of junction zones within the network.

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 Hydrocolloid gels
• referred to as `physical gels' because the junction
zones are formed through physical interaction, for
example, by hydrogen bonding, hydrophobic
association, cation-mediated crosslinking, etc., and
differ from synthetic polymer gels which normally
consist of covalently crosslinked polymer chains

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 gelation
• Some hydrocolloids form thermoreversible gels and examples
exist where gelation occurs on cooling or heating. Some form
non-thermoreversible gels.
• induced by crosslinking polymer chains with divalent cations
• Gels may be optically clear or turbid and a range of textures can
be obtained.
• Gel formation occurs above a critical minimum concentration
which is specific for each hydrocolloid. Agarose, for example, will
form gels at concentrations as low as 0.2%, while for acid-thinned
starch, a concentration of ~15% is required.
• Gel strength increases with increasing concentration.
• Molecular mass shown that gel strength increases significantly as
molecular mass increases up to ~100,000 but then becomes
independent of molecular mass at higher values.
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 Hydrocolloids as edible films and coatings

• a thin layer, which can be consumed, coated on a food or placed

as barrier between the food and the surrounding environment.
• The most familiar example of edible packaging is sausage meat in
casing that is not removed for cooking and eating.
• used to produce edible films on food surfaces and between food
components.
• films serve as inhibitors of moisture, gas, aroma and lipid
migration.
• Many gums and derivatives have been used for coating proposes
→ alginate, carrageenan, cellulose and its derivatives, pectin,
starch and its derivatives, among others.

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 Hydrocolloids as edible films and coatings

• hydrocolloids are hydrophilic → the coatings they produce have

nature limited moisture barrier properties
• if they are used in a gel form, they can retard moisture loss
during short term storage when the gel acts as sacrificing agent
rather than a barrier to moisture transmission.
• In addition, since in some cases an inverse relationship between
water vapor and oxygen permeability has been observed, such
films can provide effective protection against the oxidation of
lipid and other susceptible food ingredient

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 Hydrocolloids as fat replacers

• Caloriedense materials such as fats and oils may be replaced with

‘structured water’ to give healthy, reduced-calorie foods with
excellent eating quality
• numerous hydrocolloid products have been developed specifically
for use as fat replacers in food → increased demand for
hydrocolloids. example, the Italian dressing includes xanthan gum
as a thickener and the ‘Light’ mayonnaise contains guar gum and
xanthan gum as fat replacers to enhance viscosity.
• traditional → partial replacement of fat using starches which,
when dissolved in water, create stable thermo-reversible gels
• Soft, fat-like gels → conversion modifications to the degree
necessary to produce thermo-reversible, spreadable gels.

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 Surface activity and emulsifying properties

• The functionality of hydrocolloids as

emulsifiers and/or emulsion stabilizers
correlates to phenomena such as:
– retardation of precipitation of dispersed solid particles
– decreased creaming rates of oil droplets and foams
– prevention of aggregation of dispersed particles
– prevention of syneresis of gelled systems containing oils and
retardation of coalescence of oil droplets

• gums will adsorb (onto solid or liquid

surfaces) very slowly, weakly and with very
limited surface load if at all
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Karakteristik dan Fungsi