Application of chitin, chitosan and some new food products in Korea

Application of chitin, chitosan and some new food products in Korea Professor Hur, Jong Wha Food Engineering Lab Dept of Food Science and Technology Gyeongsang National University, Korea Introduction 1.1 Chitin and chitosan  Chitin is a complex molecular, a polysaccharide, can be found in crabs, lobster, shrimp, worms, fungus…  Chitosan is a polymer derived from chitin by deacetylating Fig 1: Chitin Fig 2: Chitosan 1.2 Function of chitin and chitosan  Preservative  Food additive  Waste water treatment  Fermentation accelerator  Cosmetics  Diagnosis tester  Medicine Application of Chitin & Chitosan 1.3 Structure of application of chitin and chitosan in Korea Fig 3: Structure of application of chitin and chitosan in Korea Chitin and chitosan products on the world 5% 16% 25 31% 20 Value of chitosanproducts (Billions USD) 48% 19.9 15 12.7 10 6.4 2.1 USA USA Europe Japan Korea Europe Japan Country, area Fig 4: Market of chitin and chitosan products on the World Korea Producing chitosan by chemical 1.4 Procedure of producing chitosan by chemical Procedure Chitosan Material ↓ Size reduction(5~10mm) ↓ Washing ↓ Depigmentation (Ethanol treatment) ↓ Deproteination (1N KOH) ↓ Washing ↓ Demineralization (1N HCl) ↓ Washing ↓ Drying ↓ Deacetylation (55% KOH) ↓ Desalting and Washing ↓ Chitosan Advantage and disadvantage of producing chitosan by chemical  Advantage • Simple • Low investment  Disadvantage • Pollution • High cost price product Product characteristics Compare with normal ice cream  Higher viscosity  High heat shock  Higher microbiology stability  Lower price  Higher sensory quality  Preventing obesity 2.4 Application chitosan to vinegar as food additives Procedure Persimmon vinegar React Vinegar sample Chitosan Results Fig 11: Effect of chitosan concentrations on browning of persimmon vinegar 2.5 Application chitosan to storage shell eggs Procedure Eggs Coating Storage Product Chitosan solution Results Fig 12: Changes of weight of egg during storage time at 20 0C Results Fig 13: Changes of freshness of egg during storage time at 20 C 2.6 Application chitosan to waste water treatment 1.Feed reservoir Agitator Air compressor 4.Rota meter Feed micro pump Thermometer Aeration tank Air diffuser 10 Heater 11 constant temperature bath 12 Baffle 13 Sedimentation tank 14.Effluent reservoir Fig 14: Diagram of continuous experimental apparatus Results Fig 15: Effect of chitosan concentration on COD of milk wastewater Results Fig 16: Effect of chitosan concentration on suspended solid of milk wastewater Some new food products in Korea 3.1 Fungus Chitosan Fungal mycelia Procedure Ethanol treatment Washing Lyophilization Dry cell Alkali treatment (1N NaOH, 1:4(w/v), for 121℃) Washing and lyophilization Alkali-insoluble materials Acid treatment (2% acetic, 150(w/v), for 12hr at 95℃ or 40℃ Centrifuge Supernatant Residue Filtering(G3 glass) Acid treatment (x2) Adjusted pH(conc-NaOH,pH8.5) Centrifuge Settling Residue Washing and lyophilization Discard Fungal chitosan Equipment A Air flow meter     B Air filter C Air Spurger        D pH meter E pH control               F Baffle G Sampling Point       H DO meter I Thermometer            J Working level K Impeller   Fig 17: Equipment growing fungal mycelia Product Fig 18: Fungus chitosan product 3.2 Citron jam using frozen citron Procedure Thawing of frozen citron ↓ Weighing and mixing of ingredient ↓ Concentration ↓ Inspection ↓ Filling ↓ Cooling ↓ Product Product characteristics Compare with normal citron jam  Reducing reaction browning in storage time  pH, total acid, soluble solid change very little in storage time  Higher sensory quality ... High investment Some applications of chitosan in Food Industry 2.1 Application chitosan to acorn gel Procedure Soy ↓ Soaking ↓ Grinding ↓ Boiling ↓ Filtering ↓ Coagulating ↓ Dehydrating ↓ Shaping... Medicine Application of Chitin & Chitosan 1.3 Structure of application of chitin and chitosan in Korea Fig 3: Structure of application of chitin and chitosan in Korea Chitin and chitosan products on... 4.0g, of 1% chitosan in 2% ascorbic acid solution/100g sample, respectively Ingredient 2.3 Chitosan ice cream Procedure Material Mixing Pasteurizing Cooling Freezing Packaging Hardening Storage