Research Article | OPEN ACCESS
Easy Measurement of Different Forces of Water Retention by Hydrocolloids through Water Loss at Same Viscosity
M. SchleiBinger and J.J. Schmitt
University of Applied Sciences, Fulda, Germany
Advance Journal of Food Science and Technology 2014 9:1033-1035
Received: April ‎01, ‎2014 | Accepted: April ‎28, ‎2014 | Published: September 10, 2014
Abstract
The aim of this study was to investigate the water binding strength of different polysaccharides (agar-agar, alginate, sodium alginate, carrageenan, cellulose, sodium carboxymethylcellulose, cold swelling starch, guar gum, locust bean gum, pectin, pentosan and xanthan gum). Solutions with similar apparent viscosity were infrared dried with a moisture analyzer at 100°C. Drying times were investigated in order to examine the degree of water binding of hydrocolloids. Agar-agar and cellulose required the shortest drying time and differed significantly from the other tested substances indicating that they bind water in a less tight way.
Keywords:
Hydrocolloid, retention, strength, water binding,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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