product range brief introduction 1 Phụ gia thực phẩm ( food additives)

CP Kelco Product Overview GENU® Pectin GENU® Carrageenan KELTROL® Xanthan Gum KELCOGEL® Gellan Gum CEKOL® Carboxymethyl Cellulose GENU® Pectin www.cpkelco.com What is Pectin? Origin Plant / Fruit Chemical Carbohydrate Polysaccharide Polygalactan Functionality Gelling agent Stabilizer Thickening agent The Lemon Tale Lemon (200 g) Lemon Peel (100 g) Dried Peel (13 g) Pectin (3 g) Jam (1000 g) JA M Lemon Juice (100 g) Lemon Oil Cattle Feed (10 g) Pectin Sources Florida Mexico Orange Lime Brazil Peru Orange Lime Argentina Lemon General Pectin Manufacturing GENU® HM-pectin GENU® LM-pectin Citrus Citrus peel peel Water Water Acid Acid Extraction Extraction Filtration Filtration Alkali/Acid Alkali/Acid Residue Residue Evaporation Evaporation Alcohol Alcohol Deesterification Deesterification Isolation Isolation Alcohol Alcohol recovery recovery Sugar Sugar Drying Drying Drying Drying Milling Milling Milling Milling Blending Blending Sugar Sugar Blending Blending Basic Structure of Pectin* Alpha (1-4) linked D-polygalacturonic acid ~500 repeating units / molecules Degree of esterification (DE) = amount of acid groups that are esterified Pectin Functional Groups COOH α - D - GALACTURONIC ACID O HO OH COOCH α - D - GALACTURONIC ACID - METHYL ESTER O HO OH α - D - GALACTURON CONH - AMIDE O HO OH Types of Pectin High Methoxyl Pectin (HM) Low Methoxyl Pectin Low Methoxyl Conventional (LMC) Low Methoxyl Amidated (LMA) * Pectin Gel Characteristics High Methoxyl Pectin * pH = 3.5 or lower (range: 1.0 to 3.5) Soluble solids = 55% or higher (range: 55% to 85%) Calcium is not normally a factor Low Methoxyl Pectin * pH = 1.0 to 7.0 or higher (pH affects texture) Soluble solids = 0% to 85% (soluble solids affects calcium requirement) Calcium = REQUIRED Molecular Variations in CMC • Uniformity of Substitution • Non-carboxymethyl substituents (non-food) Uniform Block wise (DS = 1) Other substituents (for industrial grades) Pseudoplasticity as a function of molecular weight (1% CMC) Viscosity (mPas) 10000 1000 100 Cekol 30000 Cekol 700 Cekol 30 10 1 10 100 Shear rate (1/s) 1000 10000 Cekol, viscosity vs concentration 30000 4000 mPas Viscosity 104 700 30 103 102 101 Concentration % (dry basis) Degree of Substitution Theoretically, can add carboxymethyl groups per glucose unit ⇒ DS = In practice, up to an average of ~1.5 carboxymethyl groups per glucose unit can be added ⇒ DS = 1.5 In U.S., food grade maximum allowable DS of 0.95 In Europe, food grade maximum allowable DS of 1.5 All US CEKOL specs: DS = 0.6 – 0.95 Effect of Substitution Uniformity on Viscosity High DS, uniform distribution Low DS, blocky distribution Viscosity, mPas 1200 1000 800 600 400 200 0 Acid or salt concentration Uniform vs Non-uniform CMC substitution NON-UNIFORM UNIFORM • Low or high DS • Pseudoplastic flow behaviour (but not as much as xanthan) • • • Blocky, low DS • Solution contains three-dimentional network (gel phase) • Thixotropic flow behaviour • Reduced acid and salt tolerance • Capability to interact through hydrogen bonding Clear, smooth and gel free solution Good acid and salt tolerance Acid Stability/Solubility pKa of CMC is ~ 4.1 Below pH 4.1, >50% of carboxymethyl groups are protonated (uncharged) Repulsive forces diminish, and molecules can associate, resulting increased viscosity and decreased clarity At some point further below the pKa, CMC will become insoluble The exact pH depends upon MW, DS, and blockiness, and application Furthermore, fibers in regular CMC accelerate the precipitation of CMC Better acid stability if hydrate first at neutral pH, then add acid Acid Stable Grades of CMC Designated with an “A” after Cekol number Cekol 10,000A Cekol 30,000A DS of 0.85-0.90 Made from specific cellulose source (for maximum substitution and uniformity) Good acid and salt stability, especially if hydrating in high salt and acid environments Excellent clarity Temperature Stability Viscosity of CMC solutions is temperature-dependent, with viscosity decreasing as temperature increases Under normal conditions, this is reversible Long hold periods at high temperature will depolymerize the CMC molecule Hercules data: a 7L type (DS of 0.7, low viscosity) held at 180°F for 48 hours lost 64% of original viscosity Heat (150 °F) and acid (pH 4-5) caused a 7M type to lose most of its viscosity in 24 hours Enzyme Stability CMC is susceptible to cellulase degradation Some cellulases very difficult to inactivate with heat Xanthan contains endogenous cellulase, generally considered inactive below pH 4.0 When using CMC with Keltrol, recommend specifying Keltrol CC (negative results when tested for cellulase, but not considered cellulase-free) Ethanol Stability Low MW CMC’s more tolerant to ethanol than high MW CMC’s Tolerance increases if ethanol is added after hydration Generally, CEKOL’s can be hydrated in 40-50% ethanol CEKOL solutions with 50-60% ethanol are possible if added post-hydration CEKOL - grades Grade DS % Range Typical in % CEKOL 30 0.6 – 0.95 200 – 500 10 CEKOL 150 0.6 – 0.95 500 – 2500 20 CEKOL 300 0.6 – 0.95 200 – 400 45 CEKOL 700 0.6 – 0.95 400 – 1000 100 CEKOL 2000 0.6 – 0.95 1000 – 3000 180 CEKOL 4000 0.6 – 0.95 300 – 700 500 CEKOL 10000 0.6 – 0.95 700 – 1500 1000 CEKOL 30000 0.6 – 0.95 1500 – 4500 3500 CEKOL 50000 0.6 – 0.95 4500 – 9000 6000 CEKOL 100000 0.6 – 0.95 > 9000 11000 Key Food Categories Dairy Bakery Beverage Syrups Sauces & Dressings Meat Petfood CMC- Pro’s & Con’s PRO CON Cost in use & availability Name/ E-number Range of products and rheologies Temperature stability >150°F Cold solubility pH Stability- 8 Protein reactivity Freeze/ thaw stability Thank You! Please contact Duong Thuy Trang (Technical Sales Manager, Food, Vietnam) at trang.duongthuy@cpkelco.com Tel (08) 8126668 / Mob 0908 246925 ... Lemon (2 00 g) Lemon Peel (1 0 0 g) Dried Peel (1 3 g) Pectin (3 g) Jam (1 0 00 g) JA M Lemon Juice (1 0 0 g) Lemon Oil Cattle Feed (1 0 g) Pectin Sources Florida Mexico Orange Lime Brazil Peru Orange... Pouring 10 1 Brushing & Spraying Paint Sagging Swallowing Suspension Paper Coating Mixing 10 10 -1 100 10 1 Shear Rate (1 / sec) 10 2 10 3 High Viscosity at Low Concentration Elastic Modulus (dynes/cm2)... shear -1 at 10 00 s 0.5 1. 5 2.5 Time (min) 3.5 Effect of pH on Viscosity 0.5% Xanthan Gum Solution with 0.5% NaCl Viscosity (mPa.s) 10 00 10 0 10 Hold 30 50 70 LVT Brookfield at 60 rpm 90 11 0 12 0 12 0